Yogurt and Mint Sauce

Use the mango-studded yogurt sauce as a dip for the Crisp Poppy and Sesame Lavash and the Skillet Pita Breads, then leave it on the table to go with the Leg of Lamb Kebabs with Pomegranate Glaze.

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  • Servings: MAKES ABOUT 1 1/2 CUPS

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  • 3/4 cup goat's milk or whole cow's milk yogurt
  • 1 tablespoon honey
  • 1 tablespoon coarsely chopped cilantro
  • 1 tablespoon coarsely chopped mint
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 medium mango, finely chopped (about 1/2 cup)

How to make this recipe

  1. In a medium bowl, combine the yogurt, honey, cilantro, mint, cumin and coriander. Stir in the mango. Refrigerate until chilled before serving.

Make Ahead

The sauce can be refrigerated overnight; stir in the mango before serving.

491860 recipes/yogurt-and-mint-sauce 2013-12-06T23:57:02+00:00 Deborah Larsson, Claire McKean, Christer Larsson, Jim McKean spring|summer|dinner-party|middle-eastern|appetizers-starters|sauces-and-condiments|side-dishes|fast|make-ahead|no-cook|vegetarian|weeknight-dinner august-1998,yogurt and mint sauce,homemade dips,middle eastern food,Christer Larsson,Deborah Larsson,Jim McKean,Claire McKean recipes,yogurt-and-mint-sauce 491860

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