Recipe: Zesty Mango-Peach Shandy
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.
(24-ounce) container of mango peach salsa
- 2 tablespoons
granulated sugar or more to taste
Juice of 1 lemon
(12-ounce) bottles of pilsner
- 1 teaspoon
- 1 teaspoon
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.