MANGO VINAIGRETTE:

In a blender container or food processor bowl, combine the 1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard. Cover and blend or process until smooth. Cover and chill until serving time. Makes about 1-1/4 cups. 4 Servings