Mango Curry Salad Dressing - cooking recipe

Ingredients

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

Preparation

In a small bowl puree a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
Puree everything together until smooth & creamy.
Cover and chill for 1/2 hour or over night.
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.