I purloined this recipe from a small restaurant in Wolverhampton and I think it's great as a different mint dip to go with pops, onions and chutneys.

In a blender, tip in 1 whole can of sliced mango including the syrup
add 1 carton of yoghurt
add 1 Tbs of mint sauce
add 1 level tsp chilli powder
blend well, if it's too thick, add water a little at a time.

I find this to be a sweet but spicy sauce which contrasts well with the lime pickle chutney!

Hope you like it,
Nige

What size tin of mango & carton of yogurt ??

Oh right, sorry....
Err....I have no idea of the weight but the Mango tin is the normal 'Baked bean' tin size, not the baby tin, the next one up and the Yoghurt is the standard 'Pot' size, not the big tubs that you can buy. Just had a look in the cupboard and the Yog is 125g? Standard small pot and the Mango is about 415g? Sorry this isn't exact..... :   
Nige

Great contribution thankyou. I have made your dip with a slight difference:

2 tbs Yog
4 tbs semi skimmed milk
2 tps lemon
2 tps sugar
1 tps mint sauce
1 teaspoon sharwoods sweet major grey chutney
pinch of chilli powder
pinch of turmeric

chill and use.

Hi
This is the first recipe I have tried from this site...Success at last! I have been trying for ages to get this right, bought the Kris Dillon book years ago but didn't like that version, too bland. I got the ingredients from a major UK supermarket and can you believe there was no natural yogurt on the shelves the other day! I had to buy the Greek variety and hey it worked, I will use it again. If anything it was just a little bit too sweet for me so I added some lemon juice. Next time I make it I will just add half the syrup and top up with a drop of water. I also left it in the fridge for a few hours before using.

Thanks

Jeepster

Our slight variation:
2 tbs plain Greek yogurt
4 tbs semi skimmed milk
2 tsp lemon
2 tsp sugar
1 tsp mint sauce
1 tsp sharwoods mango chutney (sieve out the chunks so you just have the sticky sauce, or blend it)
Yellow food colouring (liquid drops)

Combine everything.  Once mixed thoroughly adjust to taste: extra yogurt for thickness, extra milk for runniness or extra mango sauce for sweetness.

We did the above on some sizzling vegetables and it was a 100% BIR match. 

We made a small amount using the spices mentioned in mustapharuby's post, but it turned the texture slightly powdery.  However, without the spices this sauce is the business.  We also added yellow food colouring drops to give it that distinctive yellow colour (which came naturally using the spices - but again gave a powdery texture).

Thank you to nige52 & mustapharuby.