Mango-Sumac Yogurt Semifreddo

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

Cook 3 medium ripe mangoes, peeled, coarsely chopped (about 4 cups), ⅓ cup (67 g) granulated sugar, 1 Tbsp. fresh lemon juice, and a pinch of kosher salt in a medium saucepan over medium heat, stirring often and smashing fruit with a wooden spoon, until thick and jammy, 15–18 minutes. Using an immersion blender (or transferring to a standard blender), blend until smooth; stir in 2 tsp. sumac. Let mango purée cool.

Whisk 1 cup sweetened condensed milk, ½ cup plain whole-milk Greek yogurt or labneh, ½ tsp. vanilla extract, and a big pinch of salt in a medium bowl to combine, then stir in 1 oz. bittersweet chocolate, finely chopped.

Using an electric mixer on medium-high, beat 2 cups heavy cream in a small bowl until stiff peaks form. Transfer 1 cup whipped cream to bowl with yogurt mixture and gently fold to combine. Scrape yogurt mixture into bowl with remaining whipped cream and gently fold to combine (be careful; you don’t want to deflate the cream).

Transfer a third of cream mixture to a 9×5″ loaf pan and spread into an even layer. Top with a third of mango purée and swirl to create ribbons and pockets of purée throughout cream mixture. Repeat process of layering and swirling 2 more times, dividing remaining cream mixture and purée evenly between layers. Smooth surface and cover tightly with plastic wrap. Freeze until solid, at least 8 hours.