Macadamia Praline Semi-freddo with Mango Sauce

Semi-freddos are partially frozen treats that are the perfect homemade dessert for summer. The presentation is just as much of a treat as the dish itself.


½ cup superfine sugar

½ cup unsalted roasted macadamias

Grated zest and juice 1 orange

5 egg whites

¼ cup whipping cream

¼ cup low fat ricotta

1 tablespoon Cointreau, Grand Marnier or preferred liqueur

2 mangos, or preferred fruit, peeled and diced


  1. Line a large baking dish with parchment. Place ¼ cup of the sugar and 3 tablespoons water in a saucepan and bring to the boil. Reduce heat and cook, swirling the pan until mixture just starts to thicken and turn golden, about 5 minutes. Add nuts and orange zest, swirling to coat, without stirring, then pour onto prepared tray.  Set aside to cool.  When cool, roughly chop the praline into large pieces, leaving a few nuts whole for garnish.
  2. Line 6 individual ramekins or glasses or 1 large terrine dish with plastic wrap. Beat egg whites until soft peaks form, gradually add remaining sugar and continue to beat until glossy and thick.  In a separate bowl, whip cream, ricotta and liqueur to soft peaks then fold into egg whites. Scoop into moulds and freeze for at least 4-6 hours or overnight.
  3. Puree the mango with the orange juice. Strain and set aside.
  4. Unmold the semi-freddo onto plates, surround with the puree and scatter with the remaining macadamias praline.
  5. Chef’s serving tip: For a creative alternative presentation, try freezing mix in a terrine, then slicing of long “blocks” as needed. Fill long glasses half with the puree then place in the block, causing the puree to rise up around the sides.


Macadamia Praline Semi-freddo with Mango Sauce

Nutritional Information

Based on 8 servings.

Per serving:



Total Fat


Saturated Fat  


Monounsaturated Fat


Polyunsaturated Fat








Dietary Fiber