Mango-Sumac Yogurt Semifreddo

Name: Mango-Sumac Yogurt Semifreddo
Yield: 6–8 servings
Ingredients: 3 medium ripe mangoes, peeled, coarsely chopped (about 4 cups); ⅓ cup (67 g) granulated sugar; 1 Tbsp. fresh lemon juice; Kosher salt; 2 tsp. sumac; 1 cup sweetened condensed milk; ½ cup plain whole-milk Greek yogurt or labneh; ½ tsp. vanilla extract; 1 oz. bittersweet chocolate, finely chopped; 2 cups heavy cream

By Kendra Vaculin

July 6, 2022

Overhead shot of semifreddo swirled with ribbons of mango being scooped out of a tray.

Photograph by Scott Semler, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

Some semifreddo recipes use eggs to create a fluffy, frozen mousse-like texture. Instead, this version comes together more like a no-churn ice cream, with yogurt or labneh serving as a tangy base. Folding in whipped cream keeps the mixture light and easy to scoop.

The mango and sumac combination is based on an ice cream I tried in Mexico City; the citrusy notes in sumac amp up the flavor of the sweet mango purée, which ribbons through the creamy semifreddo. If you’d rather swap up the fruit and spice, try our other combinations: Raspberry-Cardamom Yogurt Semifreddo and Plum-Black Pepper Yogurt Semifreddo. —Kendra Vaculin