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Lobster and Mango Cocktail

Enjoy with
Sandeman Sherry Don Fino Superior Fino
Mixology & Food


  • 1/4 cup of mayonnaise
  • 1/4 cup of unflavoured yoghurt
  • 1 tablespoon of Cognac
  • 1/2 tablespoon of ketchup
  • 1/2 tablespoon of lemon juice
  • 2 shelled lobsters, meat only
  • 2 mangoes, ripe but firm
  • 1/2 cup of chopped celery
  • 2 endives, extra leaves for garnishing
  • 1 1/2 tablespoons of chopped chives
  • Salt (to taste)
  • Pepper (to tasted)


Mix mayonnaise, yoghurt, cognac, ketchup and lemon juice in a small bowel. Season with salt and pepper to taste. Cover and refrigerate.

Dice the lobster meat and refrigerate. Slice the mangoes in half and using a small scoop, make mango balls. Add to lobster, together with the celery, endives and chopped chives. Place equal portions in cocktail cups, cover with mayonnaise and garnish with endive leaves and chives.

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