1/2 cup chopped fresh, ripe pineapple (or if canned, drain and reserve the juice)
1/2 cup chopped fresh, ripe mango
1/4 cup water (or pineapple juice)
1/4 cup chopped basil
2 tablespoons vinegar (I like apple cider)
Place all of the ingredients (pineapple, mango, water, basil, and vinegar) into a blender, and blend until smooth but still with tiny specks of basil showing. Add a little water if needed to thin. Store leftover dressing in a covered container in the refrigerator for up to five days and shake before using.