Few tastes compare to fresh blackberries picked on a warm summer day. When I played in the backyard as a girl, I would sometimes spy a ripe berry along the chain link fence and pop it into my mouth. Where I live now, blackberries don’t grow wild, but I haven’t forgotten their allure. I guessed that a cool dessert like mango lemon semifreddo would be enhanced by pairing it with some sweet, juicy blackberries that I bought. My guess was correct, and the results were rewarding indeed.
Although semifreddo sounds like a very grown-up dessert, I found that it was really rather simple to make. All I did was combine whipped cream with mango lemon curd and toss in some berries before freezing. I made individual semifreddo cups, but other versions I’ve seen come in loaf form, which would work just as well for this recipe. So perhaps it’s time for you to create your own semifreddo, which is especially refreshing this time of year. It’s a wonderful make-ahead frozen dessert, and it can be pulled out whenever the mood strikes or you have guests dropping in for a visit.
Mango Lemon Semifreddo with Blackberries
For the mango lemon curd
- 2/3 cup fresh or frozen (thawed) mango pieces
- 1/4 cup fresh lemon juice
- 1/4 to 1/3 cup pure honey
- 3 egg yolks
For the semifreddo
- mango lemon curd, above (about 1 cup)
- 2 cups whipped cream or non-dairy whipped coconut cream
- fresh blackberries
- To make the mango lemon curd, puree mango, lemon juice, egg yolks, and honey together in a blender or food processor until smooth. Transfer to a microwave-safe bowl and cook in the microwave on high for 60 seconds. Stir and cook on high again in 30 second intervals until smooth and thickened (it will be like a thin pudding). Let cool to room temperature. It may be chilled further in the refrigerator for best results.
- Gently fold together whipped cream and mango lemon curd until evenly combined. Spoon the mixture into ramekins or a loaf pan and add some of the fresh blackberries. Cover ramekins or pan with foil or plastic wrap and freeze for 3 hours or longer (a loaf-size pan will require more time).
- Just before serving, dip the ramekins or loaf pan in warm water to loosen the cold semifreddo from the edges. Invert onto a serving platter or plates, and top with remaining fresh berries.