September 21

Honey’s Mango Molé

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


  • 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


  • 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.


  • 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.

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