Surprise! I know it’s not Wednesday, and I promised I wouldn’t bother you more than once a week, but a bonus recipe every now and then never hurt anybody. It’s the weekend so I’ll get straight to the point. You NEED this Mango Curry Yogurt Sauce in your life for all the things…raw or roasted veggies, sandwiches, chicken, pork, seafood, fondue. This is a take on the Melting Pot version, but better because you can have it at home without having to go out for a $150 dinner.
My recent obsession has been roasted cauliflower, but – Y’ALL – we did fondue at home for V-Day and let me just tell you (leans forward) cauliflower dipped in tempura batter, fried and dipped in mango curry yogurt sauce is mind blowing, out of this world good. Another fondue thing that is mind blowing, out of this world good? Button mushrooms dipped in tempura batter, fried, stuffed with Alouette Garlic and Herbs then dipped in mango curry yogurt sauce. Another fondue thing that is mind blowing, out of this world good? Shrimp peeled with the tails left on, dipped in tempura batter, fried and dipped in mango curry yogurt sauce. I am 500% certain I ate the amount of food I did on V-Day because of this sauce. It really is that good.
Most recipes of this call for equal parts yogurt and mayonnaise – gross. I opt for 3 parts Greek yogurt to 1 part mayo. I also use hot mango chutney rather than Major Grey’s. And while I’m normally team fresh squeezed lime juice, bottled is just fine for this. It’s easy peasy and the perfect condiment to give your sauce game a leg-up. Enjoy!
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1/2 cup mango chutney (I use hot)
1 tbsp minced red onion
2 tsp curry powder
1 tsp lime juice
Sprinkle of cayenne pepper (to taste)
Stir all ingredients together in a bowl until well combined. Cover and let chill in the fridge for 2 hours before serving. Use within five days.