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