Lobster and Mango Salad
Lobster and mango salad, a refreshing and delicious lobster salad recipe with mango. Lobster and mango salad is a great salad to start a multi-course meal.
I am not a big salad person, but if you combine great ingredients into a scrumptious salad, then I am all for it. That’s how I created this lobster and mango salad.
Separately, lobster and mango are heavenly. Combined? They are sinfully good, especially in a salad.
This lobster and mango salad is divine, to die for: refreshing, light, and DELICIOUS! For me, the ideal ratio is approximately 1.5 mango: 1 lobster to get that perfect and harmony balance. Plus, mangoes are just too good, so the more the merrier.
This is a seriously good recipe and I hope you’ll get to try out my lobster and mango salad recipe soon.
I assure you that the presentation and the taste are both restaurant quality, and it’s so easy to make and takes 15 minutes. Bon Appetit!
How Many Calories per Serving?
This recipe is only 392 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 2 big lobster claws
- 2 ripe and big mangoes
- 1 cup heavy cream
- 1 tablespoon honey
- 1 tablespoon lemon juice
- sweet basil leaves (chopped)
- Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seeds from the mangoes. Cut the mangoes into small cubes.
- Put the mangoes and lobsters in a bowl. Add in the cream, honey, lemon juice, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.