Here are some Mexican recipes to serve with these amazing mango micheladas. Pickled Peppers or Pickled Banana Peppers.Tamarindo Mexican Candy Sticks (as pictured below).Old Bay Seasoning or Homemade Creole Seasoning.Here are some ideas to get you thinking! Rim Ideas Corona is our go-to, as we tend to already have some on hand, but here are some other options:ĭon’t have any Tajin for the rim or a fresh mango for the garnish? No problem. We stick to light Mexican beers when preparing mango michelada beers. If you prefer a bit of spice to your michelada drink, you’ll need a few dashes of hot sauce or Tajín. While you can easily pick up a pre-made Modelo mango michelada at the supermarket, it’s much tastier and just as easy to make your own.Ī large glass of mango michelada only needs an icy cold Mexican beer, fresh lime juice and mango nectar or juice. It kinda takes the fun out of making it, in our humble opinion. Who doesn’t love a cocktail recipe with only 3 ingredients! We’re super turned off by cocktail recipes that require 6-7 different items. Our 2-ingredient Beermosa, Corona Sunrise and Mexican Mule are three other drink recipes based on twisting a classic. What Is A Mango MicheladaĪ mango michelada is basically a traditional michelada except the Clamato juice is swapped out for mango juice or mango nectar! This beer-based cocktail is one of the most popular cocktails in Mexico. This drink pairs extremely well with Pollo Asado Tacos using Grilled Pollo Asado, Street Tacos, carne asada or even Birria Tacos or Birria Ramen using Birria. For an extra kick, add a Tajin or Chamoy rim or a dash of hot sauce. This Mango Michelada recipe is made with only 3 ingredients: mango juice, fresh lime juice and beer. The Mango, Lychee and Chilli extracts are supplied to them by "Magnum Flavours" located in Malaga WA.Kick back this summer with a thirst quenching Mango Michelada, a fruity twist on the traditional Michelada. He uses Mangrove Jacks yeast after many years (14) with Fermentis which in his view has dropped off the pace of late. The base is a Bavarian style wheat beer at around 10 to 15 IBU with only bittering hops anything "noble" that he has in stock. The Ginger Beer isn't a beer at all it is a mix of 30% white wine with ginger extract and then force carbonated so basically a "cooler" and hence why it costs so much more because of the additional tax!!!!
When I spoke with Marcus Muller in July 2014 (the head brewer at Matso's in Broome) he advised that their fruit/flavoured beers (Mango, Lychee and Chilli) are all a Bavarian Wheat Beer that after fermentation has completed they add juice concentrate to the desired flavour profile. To this day the Chilli beer & Lychee beer are still on tap with a limited release Chilli beer due out sometime in 2013. Within 12 months of our 1st test batch in Broome we hit the Perth market with a bang which saw the Mango beer sales equaling the Ginger beer sales which was unheard of. The Mango Beer was an instant success and within 6 months I was planning the design of all the packaging for beer carton, 6 pack basket and labels. We experimented with chocolate beer, lime beer, chilli beer, lychee beer, strawberries & cream beer then along came the Mango Beer. Firstly, he suggested we could produce a Belgian wheat beer base and we could feed that off into a keg then add some flavoured essences to help give us 2 – 3 extra beers from 1 tank of wheat beer. We were struggling with tank space to produce enough beer for the venue so at the time (2007) our German head brewer Roland Bloch said that he had some solutions to our problem.
The idea came about purely by the need to become more efficient with the running of our micro-brewery and find a way to have as many beers on tap for the whole tourist season in Broome.
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