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The main dish, Light and fresh

Langoustine, mango and avocado salad

This langoustine, mango and avocado salad serves 6 and makes a light dish for a dinner with friends. It takes 30 minutes of active work, the dressing and mango can be made in the morning, while the avocado and langoustines come together just before guests arrive. It's easy to make, costs about €9.80 per person, and the key is searing the langoustines barely a minute per side so they stay tender.

Sunshine on a plate, langoustines barely seared over soft mango and creamy avocado, with a touch of lime.

Langoustine, mango and avocado salad
For
6 people
Work
30 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€9.80
Calories per person
390 kcalcalculated by Kiloach, your weight coach

Just seared langoustines bring a sweet, briny bite that plays against the soft mango and the creamy avocado. The lime and Espelette pepper dressing wakes everything up without covering the langoustine flavor, and fresh cilantro adds a bright note that feels like summer.

This is a great starter or light main for a spring or summer dinner with friends, served on a terrace or right before a heartier course. It also works for a relaxed family meal or an elegant dinner party, without weighing down the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps
  4. When it's time to serve 2 steps, 3 min

In the morning, make the dressing and cut the mango, then keep both chilled. Just before guests arrive, peel the langoustines, slice the avocados and plate the arugula with the avocado. When it's time to serve, sear the langoustines for three minutes and plate everything right away on the plates you already prepped.

The ingredients

6 people

Fish counter

  • Raw langoustines 18

Fruits and vegetables

  • Ripe mangoes 2
  • Avocados 3
  • Arugula 100 g
  • Cilantro 1 bunch
  • Limes 3

Pantry

  • Olive oiloften in the pantry 6 tbsp
  • Espelette pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Make the dressing by whisking the juice of two limes with the oil, Espelette pepper, salt and half the chopped cilantro.

    Add a bit of lime zest to the dressing, that's where most of the aroma comes from.

  2. Cut the mangoes into cubes or strips and keep them chilled in a covered bowl.

    Choose mangoes that give slightly under your thumb, they'll be sweet without being mushy.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the langoustines leaving the tail on, remove the dark vein and keep them chilled.

    Save the heads for a bisque, you can freeze them.

  2. Slice the avocados, drizzle with the juice of the last lime and arrange them over the arugula on the plates.

    The lime keeps the avocado from browning while you greet your guests.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the langoustines over high heat in an oiled pan. 3 min

    They should stay translucent at the center, not firm and white.

  2. Place the mango and langoustines over the avocado, drizzle with dressing, then sprinkle with cilantro.

    Pour the dressing over the warm langoustines right away so they soak up the lime.

Our tips to get it right

  • Take the langoustines out of the fridge ten minutes before cooking, they sear better when they aren't ice cold.
  • Use a very hot pan and don't crowd it, otherwise the langoustines release water instead of browning.
  • Taste the dressing before serving, the lime should be bright without overpowering the sweetness of the mango.

The variations

  • Swap the langoustines for peeled jumbo shrimp, the cooking time and flavor stay close to the original.
  • For a vegetarian version, replace the langoustines with extra diced mango and toasted cashews for crunch.
  • To save time, buy frozen peeled langoustines and thaw them in the fridge the night before.

What to serve it with

  • Warm crusty bread
  • A glass of dry white wine
  • A tropical fruit salad for dessert

Storage

This salad is meant to be eaten the same day, it doesn't hold well once plated. If needed, the cooked langoustines and mango can be kept separately in the fridge for 24 hours in a sealed container, but avoid freezing this dish.

Questions about this recipe

Can I use a different seafood instead of langoustines?

Yes, jumbo shrimp or quickly seared scallops work very well here. Keep the same short cooking time so the texture stays tender.

How do I pick a ripe mango for this salad?

A ripe mango gives slightly under light thumb pressure and smells sweet near the stem. Avoid mangoes that are too firm, they won't balance the lime's acidity.

How should I plate this salad so it looks good?

Alternate avocado slices and mango cubes over the arugula before adding the still warm langoustines on top. Finish with the dressing and cilantro right before serving to keep the colors vibrant.

How many guests can this salad serve if I scale it?

The recipe is sized for 6 people as a light main, but it doubles easily for a bigger table. Just plan for an extra pan so you can sear all the langoustines without crowding them.

Can a langoustine, mango and avocado salad be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a langoustine, mango and avocado salad?

Allow 45 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a langoustine, mango and avocado salad?

About 390 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a langoustine, mango and avocado salad cost?

About €9.80 per person, that's €58.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Beet and apple tartare The appetizer

Light and fresh

Beet and apple tartare

  • 25 min of work
  • Prepared the day before
  • Very easy, €0.90 per person

70 kcalcalculated by Kiloach

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