Ingredients & Directions

2 pounds ripe mangoes, peeled and seeded
1 cup fresh mint leaves
4 green onions, cut into 1-inch pieces
2 tablespoons fresh lime juice
3 Serrano chilies, halved and seeded
¼ cup plain yogurt
salt and pepper to taste

Blend all ingredients in processor, except for yogurt, until smooth. Transfer to small bowl. Stir in yogurt. Season with salt and pepper. Cover and chill. (Can be made 1 day ahead).
Yields: 6-8 servings

Recipe provided by Blog Chefs for Lounge Party 14