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Yogurt and Mint Sauce

Contributed by Christer Larsson, Claire McKean, Deborah Larsson and Jim McKean

SERVINGS: MAKES ABOUT 1 1/2 CUPS

•FAST
•MAKE-AHEAD
•VEGETARIAN

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.

Plus: More Appetizer Recipes and Tips

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)

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.

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