Frozen Dessert

Be sure to use extra-ripe mangoes when preparing this rich, creamy dessert.

A light and pretty treat with intense fruit flavors.

The addition of the Italian aperitif Campari to fresh orange juice gives a slightly bitter taste to this light and refreshing dessert.

I recommend that you strain the blackberry mixture, because the little seeds will only get caught in your teeth.

Not overly sweet, and with a spunky kick, this palate cleanser is a take on the traditional Italian combination of strawberries, black pepper, and balsamic vinegar. (It also tastes great in a Bloody Mary.)

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

Here's an easy granita (a grown up snow cone). If you like, top it off just before serving with a diced melon salad made from cubes of cantaloupe, honeydew, and watermelon that have been tossed with a bit of sugar and thinly sliced fresh mint leaves.

You'll need a candy thermometer to monitor the fudge sauce and the marshmallows.

A modern version of a childhood favorite.

Because they are prepared with purchased ice cream, these parfaits are super-easy to make. For a dramatic option, alternate layers of white and green mint ice creams.

The tart-sweet flavor of this sorbet is particularly refreshing after a rich dinner.

These ice cream sandwiches are served at Hula Grill in Kaanapali, Maui, Hawaii.