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Make syrup: Place ½ cup water and ½ cup sugar in a saucepan at medium heat. Wait until sugar dissolves and boils for 5 minutes.
Place mango in a blender or processor. While processing, start pouring the necessary syrup until a thick cream is obtained. Strain and separate. This mixture can be frozen until ready to use.
For the sabayon, make syrup with 1 cup water and 1 cup sugar to soft ball stage (230° F / 112° C).
Beat yolks and place in double boiler over simmering water. Add 2 tablespoons of water. Slowly pour syrup to warm yolks while whisking vigorously.
Continue whisking until thickened. Cool to lukewarm.
Beat cream cheese until creamy and add ¾ cup sugar and cream.
Add yolk mixture to cheese and finally the mango purée folding carefully.
Line mold with plastic film or aluminum foil and pour mixture.
Take to freezer. Takes 8 hours to set. Unmold.
Cut Semifredo in thick slices and serve with a Chocolate Creme Anglaise (English Cream), and mango pieces.
Chocolate Crème Anglaise:
Beat yolks with sugar until lemon colored. Add cocoa.
Incorporate boiling milk.
Continue cooking, whisking constantly, until the desired consistency is obtained. Mixture must not boil or it will curdle. To avoid curdling cook over simmering water.
Add few drops vanilla and mix. Cool before serving.
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