Mango Curry Salad Dressing

My favorite home-made salad dressing from Jolly Bob's Jerk Joint -I finally nailed it!...or at least as close as I can get to the real thing. I went with the "lite" ingredients to try to save on fat & calories because this is lick the plate good!

• Ready In: 15 mins
• Serves: 8-12
• Yields: 3 cups

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

Directions

1. In a small bowl purée 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. Purée everything together until smooth & creamy.
4. Cover and chill for ½ 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.