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