Remove peel from mango fruit, cut in half and remove pit.
Grind 1/2 of the fruit with a hand blender and cut the other half into wedges.
Mix mango puree with chutney, honey, oil, vinegar, curry powder and coconut milk and season with finely chopped chili pepper, salt and pepper. This dressing is best with crisp leaf lettuces, celery and chicory – exceptional together with poultry.
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