Mango, Papaya, Shrimp, and Crab Salad in Honeydew C

Name: Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons mayonnaise; 1/4 cup (packed) light brown sugar; 1/4 cup chopped fresh cilantro; 3 tablespoons Dijon mustard; 3 tablespoons distilled white vinegar; 1 tablespoon minced seeded jalapeno chile; 2 teaspoons fresh lime juice; 1 teaspoon bottled hot sauce (such as Huichol); Salt and freshly ground black pepper; 2 cups diced papaya (from 1 small papaya); 2 cups diced mango (from 2 large mangoes); 1 pound cooked shrimp, shelled, deveined, and diced; 8 ounces lump crabmeat, picked over to remove any shell and cartilage; 2 to 3 small honeydew melons (see Tip)

Servings: persons

6 tablespoons mayonnaise
1/4 cup (packed) light brown sugar
1/4 cup chopped fresh cilantro
3 tablespoons Dijon mustard
3 tablespoons distilled white vinegar
1 tablespoon minced seeded jalapeno chile
2 teaspoons fresh lime juice
1 teaspoon bottled hot sauce (such as Huichol)
Salt and freshly ground black pepper
2 cups diced papaya (from 1 small papaya)
2 cups diced mango (from 2 large mangoes)
1 pound cooked shrimp, shelled, deveined, and diced
8 ounces lump crabmeat, picked over to remove any shell and cartilage
2 to 3 small honeydew melons (see Tip)

1
Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeno, lime juice, and hot sauce in a medium bowl and stir well.
2
Season the dressing to taste with salt and pepper.
3
Put the papaya, mango, shrimp, and crabmeat in a large bowl.
4
Add the dressing and toss gently to combine.
5
Halve the melons and scoop out the seeds.
6
Spoon the salad into the honeydew cups, and serve.
7
The bottoms of the honeydew halves may need to be partly sliced off so they dont roll around.
8
An average honeydew is about the size of a small bowl on the inside.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons mayonnaise, 1/4 cup (packed) light brown sugar, 1/4 cup chopped fresh cilantro, 3 tablespoons Dijon mustard, and more.

Yes, Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mango, Papaya, Shrimp, and Crab Salad in Honeydew Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions