Mango, lime and coconut semifreddo

Method

• 1
  Peel mangoes and cut all flesh from the stones. Place in a food processor with lime zest and juice, and puree until smooth. Place in the fridge until required.
• 2
  Spread coconut in a dry frying pan and cook over medium heat, stirring often, for about 1 min, or until golden brown. Transfer to a plate to cool.
• 3
  Place eggs, yolks and sugar into a heatproof bowl. Place over a pan of simmering water (don’t let the base of the bowl touch the water). Using electric beaters, beat for 5 mins, or until very pale, thick and increased in volume. Remove bowl from the pan.
• 4
  In a separate bowl, whip cream to firm peaks. Fold through egg mixture until evenly combined, then lightly fold through mango puree and toasted coconut. Transfer to a loaf tin and freeze overnight, or until firm.