Easy Mango Lobster Salad
This easy mango lobster salad combines sweet lobster, juicy mango and a creamy tropical dressing for an elegant dinner that’s ready in just 15 minutes.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 🥭 How to peel and cut a mango
- 👩🏻🍳 How to make Mango Lobster Salad
- 🥣 Equipment we used for this recipe
- Recipe FAQs
- 🍽️ What to serve with mango lobster salad
- Easy Mango Lobster Salad
- Variations on this recipe
- 😍 Other dinner salad recipes we love!
- ⭐️ We want to know what you think!
- 🥣 Come on into our kitchen!
This Easy Mango Lobster Salad combines sweet lobster, juicy mango and a creamy tropical dressing for an elegant summer dinner that’s super simple to make. Fresh, colorful and ready in about 15 minutes, it’s perfect for warm evenings, special lunches or whenever you’re craving a little vacation on a plate. ⛱️
🔎 A quick look at this recipe
- What It Is: Sweet lobster and juicy mango tossed in a creamy tropical dressing.
- Prep Time: 15 minutes
- Servings: 2 servings
- Calories: 372
- Cooking Method: No cook!
- Good For: Date nights, summer dinners, special occasions, anniversaries, lunch on the porch.
⭐️ Why this recipe works
- 🦞 Sweet lobster and ripe mango are a naturally perfect pairing.
- 🥭 The creamy mango dressing doubles down on fresh tropical flavor.
- 🌶 A dash of hot sauce keeps the sweetness balanced.
- 🍋 Lemon juice brightens every bite.
- ⏱ Since the lobster is already cooked, dinner comes together in about 15 minutes.
So, this Mango Lobster Salad! The Southern Husband and I decided to celebrate the last days of summer with a little splurge, and around here a splurge almost always includes the word lobster.
Now, we’re perfectly happy ordering whole steamed lobster at a restaurant, where someone else gets to clean up all the flying shells. At home, though, we take a slightly less chaotic approach. If we don’t have cooked lobster meat on hand (our first choice) we head to the supermarket and the lobster tank.
Our supermarket will steam the lobsters for us (yours probably will too!), and then I casually mention to the Southern Husband that if he shells them, there will be a generous helping of mango lobster salad waiting for him. Somehow, he always agrees. 😄
The result is this fresh, colorful salad filled with sweet lobster, juicy mango, creamy coconut dressing and just a tiny dash of hot sauce to keep things interesting. It’s bright, elegant and tastes like a little tropical vacation on a plate.
Ingredients you need
📝 Ingredient notes
- 🦞 Lobster: Sweet, tender lobster is the star of this salad. You can cook your own or save time by buying cooked lobster meat from your seafood counter.
- 🥭 Mango: Ripe mango adds juicy sweetness and bright tropical flavor that pairs beautifully with lobster. Choose one that gives slightly when gently squeezed.
- 🥥 Coconut Milk: Creamy coconut milk gives the dressing a subtle tropical richness without overpowering the delicate lobster.
- 🍋 Lemon: Fresh lemon juice brightens the dressing and balances the sweetness of the mango and coconut milk.
- 🥄 Mayonnaise: Just a couple of tablespoons create a creamy dressing while letting the fresh flavors shine.
- 🧅 Scallions: These mild green onions add a fresh, crisp bite and a pop of color without overwhelming the salad.
- 🌶 Hot Sauce: A tiny dash adds just enough gentle heat to balance the sweet mango and rich dressing—you won’t end up with a spicy salad!
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
🥭 How to peel and cut a mango
Mangos have a long, flat pit running through the center, so the trick is to cut around it. Stand the mango upright and slice down each side of the pit to make two large mango “cheeks.”
Use a small knife to score the flesh of each cheek into cubes without cutting through the skin. Then turn the mango cheek inside out and slice the cubes away from the peel. Trim any remaining mango from around the pit, peel it and chop it up too.
PRO TIP: Mangos can be slippery little characters! I like to put a paper towel underneath the cutting board to keep everything steady while I’m slicing.
In this recipe, ripe mango adds natural sweetness and bright tropical flavor that pairs beautifully with the rich, tender lobster. 🥭🦞
👩🏻🍳 How to make Mango Lobster Salad
STEP 1: Process the chopped mango with the coconut milk, lemon juice and mayonnaise until the dressing is smooth.
STEP 2: Mix cooked lobster, mango chunks and dressing. I like to drizzle in the dressing until the salad is dressed the way I like it.
STEP 3: Divide your delectable lobster salad among plates and sprinkle with scallions and a little flaked coconut if you like. You’re done!
🥣 Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Citrus Juicer: We love this handy juicer that catches every single seed.
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
- Metal Bowls: We love these sturdy metal bowls for both mixing and casual serving.
Recipe FAQs
Yes! For the best texture, make it a few hours ahead, cover and refrigerate. If you want to prep the night before, keep the lobster, mango and dressing separate and combine them before serving.
Absolutely. The recipe works with either fresh or frozen mango. Thaw frozen mango completely and drain off any extra liquid before using it so your salad and dressing don’t get watery.
Any cooked lobster meat will work. Claw and knuckle meat are especially tender and flavorful, while tail meat gives you those nice substantial chunks. You can cook and shell your own lobster or ask your seafood counter if they sell freshly cooked lobster meat.
Cooked shrimp or lump crabmeat are both delicious substitutes and work beautifully with the mango dressing. You could also use cooked chicken for a non-seafood version.
Give it a gentle squeeze. A ripe mango should give slightly under your fingers, similar to a ripe peach or avocado. If it’s still hard, leave it at room temperature for a day or two until it softens.
This salad is best served chilled or cool from the refrigerator. If you’ve just cooked the lobster, let the meat cool completely before mixing it with the mango and creamy dressing.
Pop your question in the Comments section below and I will answer pronto!
🍽️ What to serve with mango lobster salad
We love to add a cool zucchini gazpacho soup on the side, or serve it with these feta tomato sandwiches. Some mint lemonade iced tea is perfection, and for dessert? Let’s have some blueberry cheesecake squares!
So the next time you are feeling like a little easy lobster celebration in your kitchen, grab a mango and find a lobster-sheller to make it with you! Let’s make a lobster dinner that’s as beautiful as it is delicious.
Easy Mango Lobster Salad
This easy mango lobster salad combines sweet lobster, juicy mango and a creamy tropical dressing for an elegant dinner that’s ready in just 15 minutes.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: No Cook
- Cuisine: American
Ingredients
- 8 ounces cooked lobster meat
- 2 mangos, peeled and diced or one 16 ounce bag of frozen mango
- 1/4 cup coconut milk
- 1/2 lemon, juiced
- 2 tablespoons mayonnaise
- 2 scallions, chopped
- 1/4 cup sweetened coconut flakes
- Dash of hot sauce
Instructions
- Process half of the diced mango with the coconut milk, mayonnaise and lemon juice in a food processor until smooth. This might take 2-3 minutes depending upon how ripe your mango is.
- Mix together lobster, half the coconut flakes, remaining mango, and drizzle in the mango dressing, tasting as you go until it is dressed the way you like it. Taste and add in a little hot sauce if you want things on the spicy side.
- Divide among plates, garnish with scallions and remaining coconut and serve. You can put any extra mango dressing in a little pitcher on the table in case folks want more!
Notes
-
- 🦞 Lobster: Sweet, tender lobster is the star of this salad. You can cook your own or save time by buying cooked lobster meat from your seafood counter.
-
- 🥭 Mango: Ripe mango adds juicy sweetness and bright tropical flavor that pairs beautifully with lobster. Choose one that gives slightly when gently squeezed.
-
- 🥥 Coconut Milk: Creamy coconut milk gives the dressing a subtle tropical richness without overpowering the delicate lobster.
-
- 🍋 Lemon: Fresh lemon juice brightens the dressing and balances the sweetness of the mango and coconut milk.
-
- 🥄 Mayonnaise: Just a couple of tablespoons create a creamy dressing while letting the fresh flavors shine.
-
- 🧅 Scallions: These mild green onions add a fresh, crisp bite and a pop of color without overwhelming the salad.
-
- 🌶 Hot Sauce: A tiny dash adds just enough gentle heat to balance the sweet mango and rich dressing—you won’t end up with a spicy salad!
Variations on this recipe
- 🥑 Add avocado for an extra creamy texture that pairs beautifully with the lobster and mango.
- 🦀 Swap the lobster for lump crab meat if you’re looking for another elegant seafood option.
- 🍤 Use cooked shrimp for a more budget-friendly version that’s just as delicious.
- 🥬 Serve it over butter lettuce or mixed greens to turn it into a gorgeous lunch or light dinner salad.
- 🥜 Sprinkle on toasted macadamia nuts or sliced almonds for a little extra crunch and tropical flavor.
- 🌿 Add fresh cilantro or basil if you’d like an extra layer of fresh herb flavor.
- 🌯 Pile it into lettuce cups or soft tortillas for a fun appetizer or light summer meal.
- 🌶 Turn up the heat with a little extra hot sauce or a pinch of cayenne if you like a spicy kick.
😍 Other dinner salad recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.
Could this be made the night before and stored in refrigerator? Would it lose anything or get watery? What do you suggest?
Hi Renee! If it is just overnight I think it will be just fine. Give it a good stir right before serving. Happy lobster!
Okay, so confession: I’ve never had lobster because of religious dietary restrictions. But whenever I see a fantastic recipe, it just makes me sadder that I can’t try it! This is totally gorgeous. I need to get some mango into my savory salads, STAT!
I bet this could be tweaked a little to work with chicken, Mir! And yes, mango is The Best! :)
I actually really like to cook live lobster, and I enjoy shelling them… I am seriously strange. I know. :) Next time I pick up a couple live lobsters I am definitely going to be giving them the mango salad treatment! This looks absolutely delicious! Love Love LOVE! Pinned! Cheers to a fabulous weekend!
Well, you CLEARLY need to come over the next time I am making lobster then, because it sounds like we are a perfect kitchen match! Thanks for the Pin – xx
Wow! You’re right, this does look like a vacation to the tropics on a plate! Yum! And I like that even though it has lobster, which can be kind of intimidating, the assembly looks pretty easy! Can’t wait to try.
All you need to do is draft someone to crack the lobster for you and you are home free! :)
Lobster salad is one of my favorites! I love making a sandwich out of it. The addition of mango sounds just perfect, Kate!
And now that you mention it, this would also make for a pretty great sandwich – I’m thinking on a croissant!
So happy that tropical fruits and lobster aren’t like the color white.. They CAN BE eaten after Labir Day!;-)
This looks great! ❤️
They can be eaten 365 days a year – I so decree it! :)
Bought two steamed (in the store)lobsters at $4.99 per lb. and picked all the meat ..made raviolis with saffron cream sauce..talk about indulgence…yay
Yay lobster, and what a great price!!