Spicy Mango Michelada and Appetizer Pairing

This Spicy Mango Michelada and Appetizer Pairing recipe and shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #MyMicheladaMatch

Ready for some summer fun?  Bring the flavor to every party with this perfect drink and food pairing.  Whip up a pitcher of this Spicy Mango Michelada recipe, paired with a Hot Seafood Dip for a winning combo.

With the weekends being as beautiful as they have been lately, it’s hard not to make the best of every moment.  And when I’m making the best of anything, you can better believe there’s a cocktail and a food pairing.  Because life is better with a good drink and food to go with.  

We’ve been living on our back patio lately.  Lounging in the shade and enjoying happy hour at home.  I love a beer cocktail and when I first heard of the Michelada, I knew I’d have to give it a go.  If it’s new to you, too, Clamato is the classic ingredient for Micheladas, which are authentic and delicious tomato clam juice and beer drinks served with assorted spices and lime.

I like it served in a chilled, salt-rimmed glass.  And with a few extra goodies – like spiced mango.  And since National Michelada Day is coming up (hello, July 12th!) I figured there was no time like the present to share the recipe with y’all!  

Spicy Mango Michelada

In a small bowl, mix together the salt, chili powder and creole seasoning.  In another bowl, add the chopped mango, juice of one lime, and 1/2 of the seasoned salt.  Stir to coat.

Place the remaining seasoned salt on a dry dish.  Rub the edges of the cocktail cups with a lime wedge to wet the edges then dip the rims into the salt mix.  Tap off excess, fill with ice, and set aside.

In a small pitcher, combine the Clamato juice, juice of the second lime, hot sauce and herbs.

Divide mixture between cups filled with ice, then top with chilled beer.  Skewer the mango chunks on to skewers and serve along with the beverage.  Cheers!

Spicy Mango Michelada

Yield:

Ready for some summer fun?  Bring the flavor to every party with this perfect drink and food pairing.  Whip up a pitcher of this Spicy Mango Michelada recipe, paired with a Hot Seafood Dip for a winning combo.

Print

Ingredients

• 12 ounces Original Clamato juice
• Juice of 2 large limes, divided
• 3-4 dashes of hot sauce
• 2 tablespoons finely chopped parsley or cilantro
• 2 chilled Mexican beers
• 1 cup of ice, divided
• 1 mango, cubed
• 1 tablespoon salt
• 2 teaspoons chili powder
• 2 teaspoons creole seasoning

Instructions

1. In a small bowl, mix together the salt, chili powder and creole seasoning.  In another bowl, add the chopped mango, juice of one lime, and 1/2 of the seasoned salt.  Stir to coat.
2. Place the remaining seasoned salt on a dry dish.  Rub the edges of the cocktail cups with a lime wedge to wet the edges then dip the rims into the salt mix.  Tap off excess, fill with ice, and set aside.  Fill each cup with ice.
3. In a small pitcher, combine the Clamato juice, juice of the second lime, hot sauce and herbs.  Divide mixture between the cups, then top with chilled beer.
4. Skewer the mango chunks on to skewers and serve along with the beverage.  Cheers!

Ready for the perfect appetizer food pairing for your Michelada?  Here’s a winner and it’s oh-so-easy to make!

Hot Seafood Dip

Preaheat oven to 425 degrees Fahrenheit.  Combine Seafood and shrimp salad, mayonnaise, cream cheese, hot sauce, salt, and 1/2 cup of shredded cheese.  Stir gently until combined.  Pour  into a greased 1 1/2 quart baking dish.

Bake for 20-25 minutes, until bubbly and cheese on top is melted and golden.

Serve hot with chips and a parsley and lime garnish, if you like!

Hot Seafood Dip

Yield: 6-8 servings

Ready for some summer fun?  Bring the flavor to every party with this perfect drink and food pairing.  Whip up a pitcher of this Spicy Mango Michelada recipe, paired with a Hot Seafood Dip for a winning combo.

Print

Ingredients

• 1 lb. Seafood and Shrimp salad
• 2 ounces cream cheese, room temperature
• 2 tablespoons mayonnaise
• 3-4 dashes of hot sauce
• 1/2 teaspoon salt
• 1/2 cup shredded cheese, plus more for topping
• Parsley and lime wedges for garnish
• Chips for serving

Instructions

1. Preaheat oven to 425 degrees Fahrenheit.
2. Combine Seafood and shrimp salad, mayonnaise, cream cheese, hot sauce, salt, and 1/2 cup of shredded cheese.  Stir gently until combined.  Pour  into a greased 1 1/2 quart baking dish.
3. Bake for 20-25 minutes, until bubbly and cheese on top is melted and golden.

And, just so y’all know, it’s time to push the easy button for your summer entertaining!  Clamato and the Seafood and Shrimp Salad used in the Hot Seafood Dip are both available at Walmart.  You can find Clamato in the juice aisle and the Seafood and Shrimp Salad in the Deli section.

Want #MyMicheladaMatch inspiration?  Check out this link for more great ideas!

Not what you had in mind?  Try our Spicy Pineapple Margarita recipe or these Homemade Pretzel Nuggets!

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