How Do You Make a Mango Michelada? Recipe with Chamoy and Tajín

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A mango michelada is a refreshing drink that combines beer, mango juice and spices. It is a very popular cocktail in Mexico and across Latin America, perfect for a hot day.

Mango michelada, a recipe by The Beer Times — Mango michelada

The mango michelada is a more tropical and sweeter take on the classic michelada, with mango as the star ingredient.

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Nutrition facts

Each serving of mango michelada contains approximately 390 kcal, 72 g of carbohydrates (about 55 g of them sugars), 3 g of protein, less than 1 g of fat, 3 g of fiber, 0 mg of cholesterol and about 800 mg of sodium.

How do you prepare a mango michelada?

To prepare a mango michelada, mango juice and chopped mango are mixed with beer, lime juice, salt, chamoy sauce and Tajín. You can add crushed ice to keep the drink nice and cold.

Preparation: 10 minutes
Servings: 1

Ingredients

330 ml of pale lager beer
2 limes
1 mango, cut into thin strips
1 tablespoon of chamoy
1 tablespoon of Tajín
¾ cup of mango juice
Salt
Crushed ice

Instructions

In a blender or cocktail shaker, combine the mango juice with the chamoy sauce, squeeze in the juice of one lime and add a pinch of salt, then mix until well blended.
Moisten the rim of the glass with half a lime and dip it in a plate with a mix of Tajín and salt, pour in the mango juice mixture, fill with crushed ice, add the mango strips and carefully top up the glass with beer.
Serve the mango michelada right away, garnished if you like with a few pieces of chopped mango or slices of fresh lime.

Traditional home tips

Chill the beer and the juice well before you start, and pour the beer last with the glass tilted so it keeps its fizz and the foam does not overflow. If you enjoy the salty, spicy side of this drink, also try the Chilean-style michelada.
For an alcohol-free version, swap the beer for sparkling mineral water and you will have a mango michelagua, just as refreshing.

Frequently asked questions (FAQ)

1. What is the best beer for a mango michelada?

The best choice is a light, pale lager, well chilled and low in bitterness. Very hoppy beers such as IPAs clash with the sweetness of the mango and the heat of the chamoy.

2. What is chamoy and what can you use instead?

Chamoy is a sweet, sour and spicy Mexican sauce made from pickled fruit such as apricot, plum or mango, with chili, salt and lime. If you cannot find it, mix mango pulp with chili powder, lime juice and a pinch of salt and sugar.

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3. Can you use nectar or frozen mango instead of juice?

Yes, although nectar is usually sweeter and is best balanced with more lime. Frozen mango blended with the juice gives a thicker texture, similar to a slushie.

4. How do you rim the glass with Tajín?

Moisten the rim of the glass with half a lime and turn it upside down on a plate with Tajín and salt. For a firmer, more flavorful rim, brush a little chamoy around the edge first.

5. How many calories are in a mango michelada?

One serving made with this recipe has about 390 kcal, which come mainly from the sugars in the mango and the juice and from the alcohol in the beer. To make it lighter, use a light beer or reduce the amount of juice.

Origin of the mango michelada

According to the most widespread account, the michelada was born in the 1970s at the Club Deportivo Potosino in San Luis Potosí, when tennis player Michel Esper ordered a beer with lime, salt and hot sauce. The original recipe was limited to those ingredients, but over the years many equally popular variations appeared.

The mango version adds two classic flavors of Mexican snacks, chamoy and chili powder with lime.

Benefits and properties of mango

Mango is a good source of vitamin C and of vitamin A, in the form of beta-carotene, and it also provides vitamin E, vitamin K, several B vitamins, potassium and magnesium.

Beta-carotene is an antioxidant that helps protect cells from damage caused by free radicals. In this drink, however, the mango comes together with alcohol and sugar, so it is best enjoyed in moderation.

Did you know?

Tajín, the chili, lime and salt seasoning used to rim the glass, was created by Mexican entrepreneur Horacio Fernández in 1985, based on a sauce made by his grandmother.