Yogurt and Mint Sauce

Use the mango-studded yogurt sauce as a dip for the crisp poppy and sesame lavash and 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

Yield:
MAKES ABOUT 1 1/2 CUPS

Ingredients

  • 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)

Directions

  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.

Updated by Christer Larsson
and Jim McKean
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