Can I make mango lobster salad ahead of time?

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.

Can I use frozen mango?

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.

What kind of lobster meat should I use?

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.

What can I substitute for lobster?

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.

How do I know when a mango is ripe?

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.

Is mango lobster salad served warm or cold?

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.

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Easy Mango Lobster Salad

Name: Easy Mango Lobster Salad
Prep time: 15 min
Total time: 15 min
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

Easy Mango Lobster Salad

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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.

Author: Kate Jackson
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Dinner
Method: No Cook
Cuisine: American

Ingredients

Scale

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

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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!

Find it online: https://www.framedcooks.com/mango-lobster-salad/