Mango Curry Salad Dressing

• 1 medium mango, peeled pitted & chopped
• 1/2 cup light coconut milk
• 1 1/2 cups Hellmann's light mayonnaise
• 2/3 cup light sour cream
• 6 ounces plain yogurt (lite)
• 2 tablespoons curry powder
• 3/4 teaspoon ground mustard
• 3/4 teaspoon ground ginger
• 4 tablespoons honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• Side
• 1 pear (6-10 sliced shoestring slices for a garnish)
• new york brand the real texas toast sea salt & pepper seasoned croutons
• 4 -6 shrimp (1-2 lb bag cooked & peeled, cocktail shrimp for a heartier salad)
• fresh sourdough bread

1. In a small bowl puree a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
2. Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
3. Puree everything together until smooth & creamy.
4. Cover and chill for 1/2 hour or over night.
5. Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.

mango, light coconut milk, mayonnaise, light sour cream, yogurt, curry powder, ground mustard, ground ginger, honey, salt, pepper, pear, salt, shrimp, bread

Taken from www.food.com/recipe/mango-curry-salad-dressing-276401 (may not work)