Mango Semifreddo with Cherries

Process two mangoes in a blender or food processor until a smooth puree is formed.

In a stand mixer, whip the heavy cream until it just begins to thicken slightly.

Gently fold in the sweetened condensed milk, vanilla, and mango puree into the whipped cream, mixing until just combined.

In a loaf pan or silicone mold, begin layering the dessert, alternating layers of the cream mixture, fresh mango chunks, and the maraschino cherries.

Interleave the layers with ladyfingers.

Finish assembling by scattering chopped almonds over the top, after lightly toasting them in a skillet to add crunch.

Freeze the dessert for a period of 6 hours to allow it to set firm.

After unmolding, garnish the semifreddo to your liking with additional almonds, whipped cream, and cherries.