A jumble of flavors: sesame oil, fish sauce, soy sauce, mai fun noodles, lime, scallions, dried chiles, onion, cilantro, cucumber, sambal oelek, shrimp, and -- last but not least -- mango fruit and peel.

Peel that mango, but don't do it into the trash can. You'll need those fillings in just a moment.

The sliced lime goes into the poaching liquid with its skin and all.

This is poaching liquid with punch: lime, onion, dried chile, and mango peels join forced with the more conventional salt, pepper, and water.

Merrill lowers in the shrimp -- we removed the tails before cooking, but you don't have to.

The shrimp are done when they're barely pink -- they'll continue to cook after draining.

Merrill fishes (shrimps) around for any stragglers.

They'll stay in the ice bath until fully cooled.

Meanwhile, the rest of the filling starts to come together. Here we have seeded cucumber and diced scallion greens.

The neatly diced mango joins in the fun -- can you spot the sambal oelek hiding under it?

Draining the shrimp guards against a soggy filling. (No one wants a soggy filling.)

"Bite-sized" is what we're going for.

The spooky reflection of the yellow mango and pink shrimp in the sides of the shiny metal bowl makes it look like it's glowing.

Cooking the mai fun is easy -- just soak them in boiling water, then drain.

While the noodles soak, Amanda whips up the dipping sauce. It has -- surprise! -- more mango in it.

Nothing complicated here, just fresh flavors blended together.

Finally, it's time to roll. (Literally.) Merrill soaks a rice paper wrapper in warm water until it's pliant and soft.

Watching the stiff wrappers go translucent and slack is like magic.

Over a layer of cilantro leaves, spoon on some of the filling (not too much).

Fold the wrapper up and secure it with your fingers...

Then fold in both sides.

Roll up the package like a tiny burrito, and that's it! Now repeat.

Lovely.

Nice and simple: lime, yogurt and coconut milk, mango, hot pepper (we used a jalapeno, but ChezSuzanne calls for a serrano), mint, and honey.

With the mint chopped, it's time to face the pepper. Lopping off the bottom makes it easier to cut later.

Merrill is a pro -- those matchsticks are all the same size.

And then she turns them 90 degrees to cut a dice. Next!

You don't need too much lime juice, but it makes a world of difference in flavor.

On to the mangoes: a sharp peeler is essential when peeling super-ripe fruit.

Amanda deftly slices the mango down to the seed...

...And then Merrill makes quick work of the cubing itself. Be sure to save some to use as a garnish!

The creamy good stuff -- milk, coconut milk, and yogurt -- goes into the food processor along with the honey.

After tossing in the mint, Amanda measures out the freshly-squeezed lime juice.

Don't forget to add the mango! You might have trouble making mango sunshine without it.

The peppers go in last, along with a big pinch of salt.

Amanda takes her responsibility for pureeing the soup very, very seriously.

And that's it -- this bowl of sunshine is ready for digging in.