A light yet soulful fruit shandy made with mango peach salsa, a tich of
sugar and freshly squeezed lemon. Served with fresh wedges of mango and chili
Makes 4 cocktails
- 1 24 oz. container of Garden Fresh Gourmet® 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 of ice
Place the salsa in a blender. Add the sugar and lemon juice. Blend until smooth, about 20-25 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.