Mango semifreddo with candied mango skins

SERVES 8-10 // PREP TIME 30 MINS // COOK 50 MINS (PLUS COOLING, FREEZING)

“The addition of mango skins adds a wonderful texture,” says McCaskill.

I love finding ways to use parts of ingredients that would usually be discarded or forgotten.” Start this recipe one day ahead to freeze the semifreddo.

2 ripe mangoes

8 egg yolks

500 gm caster sugar

Scraped seeds from 1 vanilla bean

Juice of 1 lemon

300 gm double cream

(48% butterfat)

150 ml pouring cream,

lightly whipped

180 gm roasted macadamias, coarsely chopped, plus extra, finely chopped to serve

1 Wash mangoes well, then remove mango skins with a Y-shaped peeler. Scrape off any remaining pulp left on skin. Cut mango skin into julienne and set aside. Remove flesh from the seed and coarsely chop.

2 Whisk egg yolks in an electric mixer on medium-high speed until pale and fluffy (5-7 minutes). 3 Meanwhile, place mango flesh, vanilla and 250gm sugar in a small saucepan over medium-high heat and stir until sugar dissolves. Simmer over medium heat until syrupy (4-5 minutes). Cool for 5 minutes. Add to egg yolks with lemon juice, whisking continuously until mixture is cold (5-6 minutes).

4 Combine creams in a bowl and whisk until soft peaks form. Fold in mango mixture and macadamias, then spoon into an 8cm x 22cm x 30cm loaf tin (7-cup capacity). Smooth top and freeze overnight until firm.

5 Bring a saucepan of water to boil over high heat. Add mango skin, bring back to the boil, strain and wash well. Repeat this process.

6 Place remaining sugar and 250ml water in a saucepan, bring to the boil and stir until dissolved. Add mango skin, simmer over low heat until tender and translucent

(40-50 minutes), then cool.

7 Turn out semifreddo, slice into 3cm-thick slices and serve topped with candied mango skins and macadamias.

Drink suggestion Apple cider