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HANDS-ON TIME 25 MINUTES TOTAL TIME 5 HOURS, 25 MINUTES (INCLUDES FREEZING) SERVES 12

2ripe mangoes (about 11/2 pounds), chopped 1/2cup sweetened cream of coconut 1/2cup pineapple juice 2tablespoons fresh lime juice 2tablespoons pure maple syrup 1/4teaspoon kosher salt 1cup unsweetened coconut flakes, toasted, for serving (optional)

SPREAD the mangoes in a single layer on a foil-lined baking sheet. Freeze until solid, at least 4 hours and up to overnight. PLACE the frozen mango, cream of coconut, pineapple juice, lime juice, maple syrup, and salt in a food processor. Pulse until the mangoes are finely chopped. Continue to process until smooth, 6 to 8 minutes, scraping down the sides as necessary. TRANSFER the sorbet to an airtight container and freeze until firm, at least 1 hour and up to 4 days. SERVE sprinkled with the coconut, if desired.

HANDS-ON TIME 10 MINUTES TOTAL TIME 6 HOURS, 10 MINUTES (INCLUDES FREEZING) SERVES 8 TO 10

1/3cup sugar

Kosher salt 1cup raspberries (4 ounces) 3hibiscus tea bags 1/4cup fresh lime juice

BRING 3 cups of water to a boil. Remove from heat and stir in the sugar and a pinch of salt. Add the raspberries and the tea bags. Steep the tea bags for 5 minutes; remove the bags and discard. REFRIGERATE the tea until cool, 1 to 2 hours. Stir in the lime juice. POUR the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert the ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

HANDS-ON TIME 40 MINUTES TOTAL TIME 4 HOURS, 40

SERVES 12

15- to 7-ounce package shortbread cookies 2tablespoons unsalted butter, melted

Kosher salt 18-ounce block cream cheese, at room temperature 1/2cup plus 1 tablespoon sugar 1cup sour cream, at room temperature 1teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice 1teaspoon vanilla extract 1cup heavy cream 3apricots or other stone fruits, thinly sliced

PULSE the cookies in a food processor until fine crumbs form. Add the butter and a pinch of salt and pulse to combine. Using a straight-sided dry measuring cup or glass, press the crumbs over the bottom and 2 inches up the sides of a 9-inch springform pan. Cover and chill until firm, 20 to 30 minutes. MEANWHILE, beat the cream cheese and 1/2 cup sugar using an electric mixer on medium speed until very soft, 3 to 4 minutes. Add the sour cream, lemon zest and juice, vanilla, and a pinch of salt. Beat until smooth. BEAT the cream in a separate bowl until soft peaks form; fold into the cream cheese mixture. POUR the filling into the prepared crust and chill until firm, at least 4 hours or overnight.

combine the apricots and the remaining 1 tablespoon of sugar. Let sit, tossing occasionally, until juicy, 10 to 15 minutes. Serve the cheesecake topped with the apricots.

HANDS-ON TIME 30 MINUTES TOTAL TIME 41⁄2 HOURS

SERVES 6

21/2teaspoons (from one 1/4-ounce packet) plus 1 teaspoon unflavored gelatin 1vanilla bean 1cup whole milk 2/3cup sugar 3cups plain whole-milk

Greek yogurt

Kosher salt 1cup peach nectar

POUR 1/4 cup cold water into a small bowl. Slowly sprinkle 21/2 teaspoons of the gelatin over it and let sit until softened, 5 to 10 minutes. MEANWHILE, split the vanilla bean in half lengthwise using a sharp paring knife. Run the dull side of the knife blade down the length of each half, scraping up the seeds. Combine the seeds with the milk in a large saucepan over medium heat and heat just until warm. Whisk in the sugar and the softened gelatin-water mixture until completely dissolved. Remove from heat. Whisk in the yogurt and a pinch of salt until well combined. DIVIDE among 6 glasses and chill until set, at least 2 hours. POUR 2 tablespoons cold water into a small bowl. Sprinkle the remaining 1 teaspoon of gelatin over it and let sit until softened, 5 to 10 minutes. HEAT the peach nectar in a small saucepan over medium heat just until warm. Stir in the softened gelatin and whisk until completely dissolved. POUR the peach mixture over the set panna cottas, dividing evenly. Chill until set, at least 2 hours and up to 3 days.

HANDS-ON TIME 30 MINUTES TOTAL TIME 41⁄2 HOURS (INCLUDES FREEZING) SERVES 6

1small seedless watermelon, chopped (about 5 cups) 1/2cup Campari or Aperol 1/2cup agave nectar 1/2teaspoon kosher salt

PUREE the watermelon in a blender and measure out 4 cups; reserve any remaining puree for smoothies or ice pops. Whisk in the liqueur, agave nectar, and salt until the agave and salt are dissolved. TRANSFER the mixture to a 9-by-13-inch dish and freeze for 4 hours, scraping the mixture with a fork once every hour to create small flakes. The granita can be frozen, covered, for up to 1 week. SCOOP the granita into 6 chilled glasses and serve immediately.

HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR, 20 MINUTES (INCLUDES CHILLING) SERVES 6

2/3cup sugar 2tablespoons cornstarch 1/2teaspoon salt 1large egg plus 1 large egg yolk 11/2cups heavy cream 2tablespoons unsalted butter 1teaspoon vanilla extract 6ounces blackberries, mashed (3/4 cup)

Whipped cream, for serving

WHISK together the sugar, cornstarch, salt, egg, and egg yolk in a medium saucepan. Whisk in the cream. COOK over medium heat, stirring continuously with a wooden spoon, until thickened and steadily boiling, 8 to 10 minutes. Remove from heat and stir in the butter and vanilla until the butter melts. DIVIDE among serving bowls or glasses. Spoon the blackberries on top. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 2 days. SERVE topped with the whipped cream.

HANDS-ON TIME 20 MINUTES TOTAL TIME 41⁄2 HOURS

SERVES 6

1tablespoon unsweetened cocoa powder 1/2cup marshmallow fluff 6graham crackers, broken into 12 squares 1pint vanilla ice cream, slightly softened 31/2ounces bittersweet chocolate, chopped 1tablespoon canola oil

COOL IT Get 22 more recipes at realsimple. com/nobake desserts. STIR the cocoa powder into the marshmallow fluff in a medium bowl, adding a little at a time and stirring until smooth between additions. Spread evenly among 6 of the graham cracker squares. Divide the ice cream among the remaining squares, spreading evenly. Sandwich the squares together and freeze on a wax paper–lined pan until the ice cream is firm, at least 4 hours and up to overnight. MICROWAVE the chocolate in a microwave-safe bowl on high in 20-second intervals, whisking in between, until melted and smooth. Add the oil and stir to combine. Dip half of each sandwich in the melted chocolate and return to the pan. Freeze until the chocolate sets, about 10 minutes. Keep frozen, covered, for up to 3 days.