Curry yoghurt dip with mango for raclette and fondue

Curry yoghurt dip with mango made with Greek yoghurt, mango, curry powder, lime and spring onion. No baking needed – for fondue, raclette and veg snacks.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 79 kcal per serving
• Protein: 3 g
• Fat: 4 g
• Carbs: 7 g

Ingredients

• 1 mango
• 1 spring onion
• 1 unwaxed lime
• 250g Greek yoghurt
• 2 tsp curry powder
• 1 pinch of cayenne pepper
• 1 pinch of salt

Method

You’ll need: stick blender · chopping board · knife

1. Peel the mango, cut the flesh off the stone and finely dice a quarter of it.
2. Purée the rest of the mango flesh until smooth. Slice the spring onion into thin rings.
3. Squeeze the lime. Stir together the yoghurt, mango purée, curry powder, cayenne pepper, 1 tbsp lime juice and salt.
4. Stir in the diced mango and spring onion and season to taste with lime juice.
5. Chill the dip until you're ready to eat.

Good to know

Curry sauce from a jar is often heavily sweetened. Here the sweetness comes from a mango alone, and the yoghurt keeps the dip fresh. It goes with chicken, prawns and veg from the fondue or raclette.

Swaps

Greek yoghurt → skyr (also provides protein) or soya yoghurt (vegan; contains soya). Mango → peach. Lime → lemon. Curry powder → garam masala.

Cooking tips

A mango is ripe when it gives slightly when pressed and smells fragrant at the stalk end. If it's still firm, use a little more lime.

Storage

Keeps for 2 days in the fridge, covered.

Allergens

Contains milk; gluten-free, no egg or nuts. Without the cayenne pepper also suitable for children; suitable in pregnancy.

Frequently asked questions

How long does curry yoghurt dip keep in the fridge?

Keeps for 2 days in the fridge, covered.