Beat the egg yolks in a pan with electric whips.

In a separate pan, whip the cream firmly.

Melt the sugar in a pan with 2 tablespoons of water, pour the syrup on the beaten yolks and continue to beat with the whips for a few minutes.

Finally add the cinnamon.

Incorporate whipped cream, mix well and pour into 6 moulds.

Freeze them with Freddy’s shock freezing function for about 55 minutes.

Peel the mango, cut it into pieces and blend with a blender together with cane sugar and lime juice.

Remove the semi-cold from the moulds 15 minutes before serving and cover with mango sauce.

Thanks to Freddy you can prepare a semifreddo very quickly.

With the function of shock freezing, in fact, the semifreddo will be ready in just one hour!

And if you prepare plenty of them, you can store them in the freezer, after freezing them, for about 6 months so you have a fresh summer dessert always ready to serve.