When the thermometer goes up, the desire to end your meal with something cold and tasty becomes irresistible. In this scenario, refreshing desserts not only satisfy the desire for sweets, but also help to alleviate that feeling of excessive heat, transforming any moment into a celebration.

Therefore, below, we have put together three delicious and practical options for you to refresh your menu in the summer. Check it out!

Mango ice cream

Ingredients

• 2 cups of tea manga ripe cut into cubes
• 1 cup of whole milk
• 1 cup of cream
• 1/2 cup of sugar
• 5 g unflavored colorless gelatin
• 2 tablespoons of water to hydrate the gelatin
• Sleeve cubes to finish

Preparation mode

Place the colorless gelatin in a small container, add the water and let it hydrate for about 5 minutes, until all the liquid is absorbed. Place in the microwave for approximately 10 seconds or until completely dissolved, without boiling. Book.

In a blender, place the mango, milk, cream and sugar. Beat well until you obtain a smooth and homogeneous cream, without pieces of fruit. With the blender still running, pour in the dissolved gelatin and blend for a few more seconds just to incorporate.

In glasses, place mango cubes and distribute the cream. Refrigerate for at least 3 hours, or until the dessert is firm and well chilled. Serve then.

Ingredients

• 1 cup of tea yogurt natural integral
• 1/2 cup lemon juice
• 1/2 cup of cream
• 1/3 cup of sugar
• Lemon zest to taste

Preparation mode

In a bowl, mix the yogurt, lemon juice and sugar until smooth. Add the cream and stir gently. Pour into glasses, top with lemon zest and refrigerate for at least 2 hours before serving.

Citrus pavé

Ingredients

• 170 g the cookie cornstarch
• 1 cup of natural orange juice
• 1/2 cup lemon juice
• 1 tablespoon sugar for the juice
• 395 g of condensed milk
• 1 cup of cream
• 1/2 cup lemon juice
• Lemon zest to taste
• 1 cup seedless orange segments
• 1 cup seedless tangerine segments
• 1/2 cup pineapple cut into small cubes

Preparation mode

In a container, mix the orange juice, lemon juice and sugar until completely dissolved. Set aside to moisten the cookies. For the cream, place the condensed milk in a bowl and add the lemon juice little by little, stirring constantly until you obtain a thick cream. Add the cream and mix until smooth. Add the lemon zest and set aside.

In a medium ovenproof dish, make a layer of cornstarch biscuits quickly moistened in the juice mixture. Cover with a layer of lemon cream and distribute part of the citrus fruits on top. Repeat the layers of biscuit, cream and fruit until you finish the ingredients, ending with a layer of cream. Decorate with fruit segments on top. Refrigerate for at least 4 hours before serving, so that the pavé is very cold, firm and refreshing.