Spicy Mango Michelada
- Place mango and water in a high speed blender and blend until very smooth. Pour into a jar and refrigerate until chilled.
- Combine salt and chile powder in a shallow dish. Rub a lime wedge around the rim of 2 tall glasses and press into the salt-chile mixture.
- Divide jalapeno slices into each glass. Muddle the jalapeno with the back of a wooden spoon until the jalapeno breaks down slightly. Juice ½ lime into each glass. Add 3 tablespoons mango puree into each glass. Add 1 tablespoon of chamoy sauce into each glass. Stir together. Pour 1 beer into each glass and stir gently.