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Export 13 ingredients for grocery delivery
Step 1
Line the base and sides of an 11cm x 21cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang.
Step 2
Carefully open coconut cream can. Spoon the firm coconut cream from the top of the can into a bowl. Reserve. Discard the clear liquid at base of can.
Step 3
Use an electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water. Carefully whisk for 6-8 mins or until mixture is thick and pale and the temperature reaches 72C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins to cool.
Step 4
Use a clean electric mixer to whisk cream and reserved coconut cream in a bowl until soft peaks form. Use a metal spoon to gently fold in egg mixture. Add lime rind and lime juice. Fold to combine. Finely chop 1 mango. Add to the cream mixture with macadamia.
Step 5
Gently fold to combine. Pour into prepared pan. Place in the freezer for 6-8 hours or until firm.
Step 6
Thinly slice remaining mango. Remove semifreddo from freezer. Invert onto a serving platter. Set aside for 10 mins to soften slightly.
Step 7
Top with coconut, mango, pineapple, lychee, passionfruit and mint.
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