Mango Michelada, a refreshing twist on the classic Michelada made with mango juice, fresh lime juice and beer will keep you cool all summer.
Cocktailing in Texas in summer has one singular purpose: keep us cool baby!
As temperatures soar in Texas – with talks of electric grid failure my plan is to stock up on ice, chilled beer, and fresh fruits to shake up cool cocktails the entire summer.
My mango michelada hit the spot on a hot day, is made with yummy mango juice and can be made for one or a crowd. Mango Michelada combines a mixture of chilled Mexican beer, fresh lime juice, mango juice and a spicy chile salt rim. Simplicity at its best this mango michelada favors a sweet note from mango juice than your traditional tomato juice, perfect for summer sipping.
WHAT IS A MICHELADA
A Michelada is a beer-based cocktail or cerveza preparade made with beer, tomato juice, lime juice, hot sauce and spices served in a salt-rimmed glass with [plenty of ice is one of the most popular cocktails in Mexico.
HOW TO MAKE A MANGO MICHELADA
Begin by making the chile salt rim: Combine salt and chile powder in a shallow dish. Rub a lime wedge around the rim of a tall glass and then press the rim into the salt-chile mixture to coat.
Next, fill glass with ice, add lime juice and mango juice and stir to combine. For this recipe I used mango nectar – it is a thicker, but mango juice works just as well. You can also blend fresh mango in your blender for this cocktail.
Top with beer, garnish with lime slices.
- 1 12-ounce chilled Mexican beer
- ½ lime juiced
- 3/4 cup mango juice or nectar
- Salt
- Chili Powder
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Combine salt and chile powder in a shallow dish. Rub a lime wedge around the rim of a tall glass and then press the rim into the salt-chile mixture to coat.
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Fill glass with ice, add lime juice and mango juice and stir to combine. Top with beer, garnish with lime slices.
Makes 1
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