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

5 5

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!

5 5

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

5 5

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.