I spent two glorious weeks in Mexico City last year, and nearly every day I bought a large cup of the juiciest mango, all chopped up and sprinkled generously with a bright-red powder that I quickly learned was called Tajín. This is a ready-made spicy mix of chilli peppers, lime and salt that transforms mango into a perfectly sweet, spicy, tangy snack with which I soon became obsessed. I’ve channelled those flavours into this semifreddo for a refreshing, no-bake pudding.
