Ingredients Click to find out more about the ingredients
300ml pot of double cream
90g/6 tbsp lemon curd
50g muscavado sugar, plus a sprinkle for serving
½ peeled and roughly chopped mango
150g Greek yogurt
1) Very lightly whip the double cream and sugar until softly peaking and then beat in the yogurt. 2) Spoon into a container and freeze for 1½ hours. 3) Take the mixture from the freezer and beat until smooth. 4) Add the lemon curd and mix in well. 5) Divide between 4 ramekins and return to the freezer for 1 hour, or overnight. 6) Pop the mango into a blender and blitz to a puree, adding a little water if necessary, refrigerate. 7) Remove the semi freddo from the freezer about 30 minutes before serving. 8) Turn out and top with the pureed mango.