Mango and Apricot Semifreddo

 

Apricot and Mango Semifreddo

Ingredients

  • 1/2 mango (1 cheek)
  • 4 fresh apricots, pitted
  • 1 cup Honey and Cinnamon Yoghurt or full fat Vanilla Yoghurt

Method

  1. Line a small loaf tin or 1 litre stainless steel bowl with glad wrap.
  2. Pour the yoghurt into the loaf tin and freeze to set.
  3. Once the yoghurt has set, blend together the mango and apricot and pour over the yoghurt.
  4. Cover with glad wrap and return to the freezer again until set. Serves 4.

Recipe by Brown Paper Nutrition.

Ingredients for Mango and Apricot Semifreddo

Mangoes - Kensington Pride (each)

$2.50 ea

Mangoes - Kensington Pride - Large (each)

$3.33 ea

Mangoes - R2 E2 (each)

$2.50 ea

Mangoes - R2 E2 - Large (each)

$3.29 ea

Mangoes Imperfect Pick Value Range (Each = min 500g)

$1.25 ea
$2.49

Apricots (min 250g)

$1.48 ea
$5.90

Mangoes - Kensington Pride - Organic (each)

$1.99 ea

Mangoes Imperfect Pick Value Range (Tray)

$13.49 ea