Cinco de Mayo Recipe: Mango Michelada

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published May 5, 2009
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Happy Cinco de Mayo! Today is a great excuse to eat plenty of Mexican food. Do you love Mexican food? If so you’re right there with Michelle Obama, who said yesterday that it is her “favorite food in the whole wide world.”

And if you want a refreshing drink to wash down all that spicy Mexican food, try a michelada. Have you ever had one?

A michelada is a beer cocktail with hot sauce, lime, and salt — a beer margarita, if you will. Without the liquor, so this is the perfect midweek drink. This particular michelada has fresh mango, too, which makes it doubly sweet and delicious.

What’s your favorite way to make a michelada?

Mango Michelada
1 drink

1/2 cup mango, peeled, pitted and pureed*
2 tablespoon freshly squeezed lime juice
1 (12-ounce) chilled Mexican beer
1 lime
Coarse salt
Fresh mango for garnish
Hot sauce (optional)

Combine mango puree, lime juice and beer. Rub a lime wedge around the rim of a tall glass and then press the rim into coarse salt, coating the rim. Fill glass 2/3 full with ice and then add mango mixture. Add in a few drops of hot sauce if desired.

*1 mango yields approximately 1/2 cup mango puree

Related: Summer Cocktail Recipe: Michelada

(Image: National Mango Board)

Filed in:
Beer
Beverages
liquor