Mango and Apricot Semifreddo


Apricot and Mango Semifreddo


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


  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

Harris Farm Yoghurt Honey and Cinnamon 350g

$4.99 ea

Harris Farm Yoghurt Honey and Cinnamon 700g

$7.99 ea