So crispet1 and I were very psyched to step up to this month's challenge. We again teamed up and created two recipes--but what's unique is that both recipes started out with the same base ingredients: fresh Asian mangos, fat-free yogurt and vanilla ice cream.

And from these three basic ingredients, we came up with two great ice cream recipes: a mango frappe and a scoop of mango ice cream with sticky rice! Both were oh so refreshing after cooking in the smoldering heat!

For this beautiful mango frappe, we simply peeled and chopped one to two fresh mangos, depending on size, added fat-free yogurt (about two to three tablespoons depending on serving) and put it in the food processor. After it was pureed, we added some vanilla ice cream (warmed a little bit so that it wasn't too hard to handle) to get the mango puree to the thickness of our liking and used a whisk to whip it into shape and voila--we were enjoying a refreshing, fruity and healthy ice cream treat!

For the second half of our Team Mango ice cream fun, we created a twist on an old Thai favorite. Instead of just plain mango slices, we followed the recipe above and had a ball using our ice cream ball ( like this one filled with ice cubes and rock salt). We took our puree and shook until our concoction turned into a nice, firm ice cream. While we were shaking, we made sticky rice, made from one part sweet rice, one part water and half a part coconut milk and let it cook in a rice cooker. Once it was done cooking (which took a while because we wanted to let the sticky rice absorb all that coconutty goodness), we let the rice cool down. The combo of the warm sticky rice and the cold mango ice cream complimented each other really well.

Mango ice cream can be oh so sweet, especially when you can mix it up and enjoy it different ways! Hope you all enjoy these recipes as much as we did!