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Creamy Mango–Honey Dressing

Yield: 42 oz.

    • 8 oz. The Perfect Purée Mango Puree,  thawed
    • 32 oz. nonfat plain yogurt
    • 2 oz. honey
Method:
1. Turn yogurt into a sieve; drain off excess liquid.
2. Whisk together drained yogurt, Mango puree, and honey until well blended.
3. Serve immediately or cover and refrigerate. If dressing is held refrigerated, whisk again to blend before serving.
Flavor Twists:
Next time, substitute White Peach, Apricot, Papaya, or Pink Guava for the Mango puree.
Serving Suggestion:
Use as a fruit or fondue dip, or as a dressing for a fresh fruit or fruited chicken salad. Also wonderful on cold salmon accompanied by slices of fresh mango and pineapple.