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Mango Blueberry Semifreddo


  • 2 cups mango sorbet (store bought or homemade)
  • For the cashew cream:
  • 1 cup cashews (soaked for 24 hours)
  • 2 tablespoons agave nectar
  • 1/3 cup -1/2 cup water
  • For the blueberry compote:
  • 1 cup blueberries (fresh or frozen)
  • 1/3 cup sugar
  • 1/2 cup water


  1. To prepare the cashew cream:
  2. In a food processor or blender, combine the cashews, agave, and 1/3 cup water. Blend until smooth, adding more water if necessary.
  3. To prepare the blueberry compote:
  4. In a saucepan over medium high heat, combine the blueberries, water, and sugar. Bring mixture to a boil, turn down heat to low and let simmer for 15-20 minutes, or until mixture has thickened. Remove from heat and let cool.
  5. To assemble semifreddo:
  6. In 4 jam jars, layer mango sorbet, cashew cream, and blueberry compote. Freeze for at least 4-6 hours or overnight. Allow to thaw for 5-10 minutes before serving.