Mix the white cabbage, pineapple and onions in a large bowl, rinse the corn and beans well and add them. For the mayonnaise, beat the egg with vinegar, mustard, salt and sugar, slowly add the oil while stirring and stir in the yoghurt. Stir ginger, mango chutney and curry into the mayonnaise, pour over the salad ingredients, mix well, refrigerate and let it steep.