1 lb Mango
2 c Nonfat plain yogurt
1 tb Honey
2 ts Dry mustard -- hot
1/4 c Mint leaves
1/2 ts Salt
1/4 ts Freshly ground black pepper
Using a sharp knife, cut mango flesh away from pit and peel. Cut
flesh into chunks. Combine mango and remaining ingredients in food
processor; process until smooth and flecked with mint. Before using
marinade, reserve 1/2 cup to serve as a dipping sauce.