- 1 cup coconut milk
- 1 cup mango puree
- 1½ Tablespoon green curry paste (rounded)
- 3 Tablespoons rice wine vinegar
- 2 Tablespoon lemongrass
- 1½ cups oil
- 1 cup coconut (flaked)
- Blend coconut milk, mango, curry, vinegar, and lemongrass in the blender.
- Add oil with blender running to form emulsion.
- Turn blender off, add coconut flakes and blend quickly just to combine.