MANGO & COCONUT SEMIFREDDO

Tropical paradise! A layer of creamy coconut semifreddo topped with fresh whipped mango make this a summer delight. My version of Italian ice-cream cake!

Semifreddo is the Italian version of ice-cream cake. My version is gluten and dairy free and is totally delicious! I use coconut cream as well as shredded coconut to give the creamy layer extra lushness with delicious texture. The layer of mango makes it extra zingy with a beautiful aftertaste. It also looks really pretty. It certainly is the colour of summer which can be enjoyed year round.

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE • DAIRY FREE

Net Weight 300 gms

Preparation

Remove lid and turn out onto a serving plate so that mango is sitting on top. Defrost for 10 minutes and then serve into slices.

Ingredients

Mango, Sugar, Coconut Cream, Eggs, Vanilla, Coconut Shredded

Nutritional Analysis

Quantity Per 100g Quantity Per Serving (75gms)
Energy 0 kJ (0 Cal) 1054 kJ (252 Cal)
Protein 1.1 g 1 g
Fat, total 7.7 g 7 g
- saturated 5.5 g 5 g
Carbohydrate 53.9 g 49 g
- sugars 51.7 g 47 g
Sodium 11 mg 10 mg 

 

Servings per pack : 4 serves, serving Size – 75 gms

Storage Instructions : Store in your freezer until ready to eat.

Allergy Advice : Contains Eggs

Made in Australia




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