
Clams and mango cocktail
The Clams and Mango Cocktail that I propose is a fresh starter that works very well with almost everything, it is very light and not too filling.
It adapts well to any menu, no matter if it is an everyday one or if it is a more formal lunch or dinner. It goes well with fish, but also with meat dishes, or even as an appetizer before a rice dish.
As it is a very simple dish, easy to make and with few ingredients, it is very convenient and can also be prepared in advance and kept in the refrigerator until ready to serve.
To serve it, look for glasses with a wide base, but if you want the result to be more sophisticated, do it in a cocktail/Martini glass.
If the Clams and Mango Cocktail is going to be part of a set of appetizers, you can serve it in shot glasses or small bowls to keep the portion smaller.
The best thing about this recipe is that you need very few ingredients, it is prepared in no time, and the final level of satisfaction is very high.
The mango and clam cocktail is a healthy, refreshing and flavorful appetizer.
Buy a mango that is at its peak ripeness and get a can of good quality clams. You also need a spring onion, a lemon or lime, olive oil, salt and pepper.
The preparation is nothing more than a salad dressed with a vinaigrette, as simple as that.
Cut the mango into cubes and the onion into brunoise, add the clams and prepare the vinaigrette with olive oil, lemon juice and a little clam juice, season with salt and pepper.
I advise you to prepare it in a bowl and let it marinate for a while before serving, this will allow the flavors to blend and the result will be tastier.
Prepare the Clam and Mango cocktail in advance and serve it immediately. Serve your guests, don’t waste time in the kitchen!
Mango Properties:
Mango is a tropical fruit, it comes from Asia, it is fresh and has a very pleasant mild flavor. Now you can find them in any fruit store, in markets and even in supermarkets, but until a few years ago it was not so common and it was not customary to eat it. Take note of its properties:
- It is an antioxidant and increases defenses
- Rich in vitamin C (200gr mango = 56 mg vitamin C) and vitamin A (contains carotenoids, which are transformed into vitamin A inside our body).
- It is anticancer: rich in flavonoids.
- It helps the digestion of food.
- Rich in fiber and folic acid.
- Low in salt and rich in potassium.
- When ripe it is rich in sugars, it should be consumed in moderation in cases of diabetes and when you want to lose weight.
Why I like this recipe so much:
- It’s easy to prepare, few ingredients.
- It’s refreshing, especially for spring and summer.
- It’s an appetizer that goes with everything.
- It’s healthy.
- It has variations, if you don’t have mango use melon, a juicy pear would also work.
If you liked this recipe, you might also be interested in these appetizers healthy:
- Homemade pickled mussels.
- Eggplant dip.
- Spinach and artichoke dip.
- Beetroot hummus.
- Crackersof almond okara.
The original recipe is from the great Julius, here I leave you the link. Cheers!

Cocktail de mango y almejas
Ingredients
- 1 mango maduro
- 1 cebolleta
- 1 lata almejas en su jugo
- 1/2 limón (solo el jugo)
- 2 cda aceite oliva
- 1 pizca sal
- 1 pizca mezcla de pimientas o pimienta negra
- 1 cda jugo de las almejas
Instructions
- Se trata de preparar una ensalada muy sencilla, lo primero que hay que hacer es cortar el mango en cubitos, procura que el tamaño sea adecuado para tomar con una cuchara.
- Pica la cebolla finamente, así el conjunto será más delicado.
- Añade sal y pimienta y reserva la mezcla en la nevera.
- Mientras, prepara la vinagreta, en un bol añade el jugo de medio limón, las 2 cucharadas de aceite de oliva, y una cucharada del jugo de las almejas, sal y pimienta, emulsiona la mezcla.
- Saca la ensalada que tenías reservada y añade la vinagreta, revuelve bien y deja macerar en la nevera unos 10 min.*
- Sirve en vasitos individuales o en copas. ¡Sabroso y refrescante! Espero que te guste, ¡Salud! 😉
Notes
- Puedes usar cebolleta, cebolla dulce o roja, tú eliges.
- Si prefieres usar lima en vez de limón también es una buena idea, elevarás el punto de acidez de la vinagreta.
- El tiempo de reposo puede ser mayor, puedes preparar este aperitivo con antelación, por ejemplo por la mañana si vas a tomarlo a mediodía o en la cena de ese mismo día. Al macerar los sabores se mezclan y el resultado mejora.
- Esta receta aporta aproximadamente 96 kcal/ración.