Note: We serve this delicious sauce over chicken, pork, rice and/or pasta. It can be made as two days ahead or frozen for use at a later date. It’s a B & B favorite!

Mango Molé

Heat

• 1/4 cup vegetable oil

Sauté about 8 minutes in the oil

• 1 banana
• 1 cup diced frozen mango
• 4 large dried pasilla or ancho chiles, seeded and sliced
• 1/2 cup chopped onion
• 1/4 cup almonds
• 2 Tbs peanut butter
• 2 Tbs sesame seeds
• 3 garlic cloves, chopped
• 1 small bay leaf
• 1/4 tsp dried thyme – or 1 tsp fresh
• 1/4 tsp ground black pepper

Add

• 2 cups chicken broth – or water or vegetable broth

Cover and simmer until chiles are tender – about 15 minutes.

Purée using immersion blender. Alternately, use regular blender and purée in batches.

Add

• 1 disk (3.16 oz.)  Mexican chocolate (such as Ibarra), chopped
• 1/2 tsp ground cinnamon
• salt and pepper to taste

Simmer and whisk until chocolate melts – thin with broth if needed.