Total Time
Prep 5 mins
Cook 30 mins

This recipe was posted to go with "Coconut Prawns"

Ingredients Nutrition


  1. Mix the ingredients in a bowl and leave in the fridge for at least 30 minutes before serving.
Most Helpful

Made this specifically for my other half who does appreciate mint (much more than I do, for sure!) ~ Served it with Peter J's Moroccan Lamb Backstrap! Thanks for sharing your quick & easy recipe!

Sydney Mike June 16, 2010

We like yoghurt and mint sauce and I tried this recipe because it was a suggested side dish for Moroccan Lamb Backstrap. I used lactose free yoghurt and cream but otherwise kept to the recipe. We all enjoyed the creaminess and wonderful flavours. Thank you Missy Wombat

Chef floWer April 16, 2008

Wonderful combination of flavours that I served along with lamb backstrap and a light salad. I used greek yoghurt and one teaspoon of dried coriander because I didn't have fresh. That quantity of dried was a good substitution although I wish I had fresh because it would have added just that touch of extra colour and flavour.

Peter J July 13, 2007