Mango-Sumac Yogurt Semifreddo

Step 1: In a saucepan over medium heat add the mangoes, sugar, lemon juice and a pinch of salt and cook stirring for 15-20 minutes. Smash fruit with a wooden spoon while the fruit is cooking so the fruit is thick. Using an immersion blender blend until smooth. Stir in sumac. Let puree cool.

Step 2: In a bowl whisk together the next 3 ingredients (condensed milk -vanilla) plus a pinch of salt. Stir in chocolate.

Step 3: In the small bowl of an electric mixer, beat the cream on medium high until stiff peaks form. Transfer 1 cup of the whipped cream to bowl with the yogurt mixture, folding to combine. Scrape the yogurt mixture into the bowl with the remaining whipped cream and fold to combine.

Step 4: Transfer a third of the cream mixture to a 9 x 4 inch loaf pan, spreading into an even layer. Top with a third of the mango puree, swirling mixture together. Repeat prices of layering and swirling 2 more themes, diving the remaining cream mixture and puree evenly between layers. Smooth surface and cover with plastic wrap. Freeze until solid (at least 8 hours).

Step 5: Let it sit at room temperature for 10 minutes before scooping into bowls.

Step 6: ****can be made 5 days ahead --keep frozen until ready to use.

Step 7:

Step 8: Instead of the mango and sumac: you can sub 5 plums, peeled and chopped (3 1/2 cu0s) and 1/2 tsp pepper for Plump Black pepper yogurt semifreddo or 1 pound raspberries (2 2/3 cups) and 1 teaspoon cardamom for Raspberry cardamom yogurt semifreddo. if using the raspberry option you don't need to blend fruit.