COOL INTENTIONS

There are summer days when the thought of turning on the oven feels almost offensive. That doesn't mean you should skip your sweets! Here are four quick and cool liquid desserts that make a perfect post-dinner—or midday—treat.

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MANGONADA

PREP 15 MIN; TOTAL 15 MIN

SERVES 4 Even if you're serving a batch of this Mexican slushy on your teensy patio, everything about it screams beach: it's sweet, sour, a little spicy and extremely refreshing.

3 large very ripe mangoes, peeled, chopped and divided

4 cups frozen mango chunks

1 cup mango purée or water

4 limes, juiced

¼ cup chili-lime salt seasoning, such as Tajín

1 lime slice

½ cup liquid chamoy sauce (see tip)

2 cups crushed ice

1. Combine two-thirds of chopped mango with frozen mango, mango purée and lime juice in a high-powered blender. Blend until very smooth.

2. Pour chili-lime salt onto a plate. Wet the rim of 4 tall glasses with the lime slice; roll each rim in salt at an angle so it covers just the outside of the glass.

3. Drizzle up to 2 tbsp chamoy along the inside of each glass in swirling or looping patterns.

4. Layer blended mango mixture, crushed ice and reserved chopped mango in each glass, adding extra chamoy sauce along the way, if desired.

Kitchen tip Chamoy is a pickled fruit sauce that can be found online or in Latin American grocery stores.

FALOODA

PREP 15 MIN; TOTAL 25 MIN, PLUS CHILLING TIME

SERVES 4 The first time I tried this electric pink noodle dessert-meets-ice cream sundae was at Bombay Bhel restaurant in Mississauga, Ont., when I was a child. What a delight: the slip of cold noodles, the crunch of black basil seeds, and whole milk and vanilla ice cream to mix it all together. While rose syrup is commonly used in falooda, you can swap it for strawberry syrup if you wish.

1 85-g pkg strawberry gelatin

1/4 cup sweet basil seeds (see tip)