Recipe: Zesty Mango-Peach Shandy

Recipe: Zesty Mango-Peach Shandy

Chadwick Boyd
Feb 2, 2018
(Image credit: Chadwick Boyd)

This light yet complex fruit shandy made with mango peach salsa, a bit of sugar, and freshly squeezed lemon will have you thinking twice about what beer can do in a cocktail. Serve this number with fresh wedges of mango and chili powder to up the heat!

The Best Salsas for Beer Cocktails

The best salsas for beer cocktails are the small-batch kind found in the grab- and-go refrigerated cases in the deli section of the grocery store. I find the bold, flavorful ingredients blend the best and give a great pop to the cold, fizzy tang of the beer. No measuring is involved either — just peel the lid off and plop the pint in the blender.

(Image credit: Chadwick Boyd)

Mango-Peach Shandy

Makes 4 cocktails

  • 1

    (24-ounce) container of mango peach salsa

  • 2 tablespoons

    granulated sugar or more to taste

  • Juice of 1 lemon

  • 4

    (12-ounce) bottles of pilsner

  • 1 teaspoon

    sea salt

  • 1 teaspoon

    chili powder

  • 4

    wedges of fresh mango or peach

  • 2 cups


Place the salsa in a blender. Add the sugar and lemon juice. Blend until smooth, about 20 to 25 seconds. Pour into a large beer pitcher.

Slowly add the beer to the pitcher, being careful to keep the foam low. Stir gently with a wooden spoon to mix together.

Divide the ice among four tumbler or pilsner glasses. Pour the shandy over the ice.

Mix together the chili powder and the salt on a small plate. Dip wedges of fresh mango or peach. Serve with the drink.

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