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Chicken with Mango Mole and Pepitas

Recipe for chicken with mango-based mole

You can find this recipe at El Restaurante

Created by The Culinary Institute of America as an industry service to the National Mango Board (

Makes 4 servings

1 ea. chicken, cut into pieces

Salt, as needed

Ground black pepper, as needed

3 T. vegetable oil

10 ea. pasilla chile

¼ c. raisins

1 ea. chipotle chile

2 c. water, boiling

⅔ c. pepitas

⅓ c. sesame seeds

6 ea. peppercorns

1 ea. cinnamon stick, ¾” pc.

⅛ t. coriander seeds

⅛ t. anise seed

1 ea. bay leaf

4 ea. cloves

1 ea. white onion, diced

2 ea. ripe mango,* peeled, diced, seeds reserved

3 to 4 ea. garlic cloves

1 ea. corn tortilla, stale, torn

2 c. chicken broth

¼ c. lime juice

2 c. rice, cooked

12 ea. tortillas, warm

1 ea. ripe mango,* small diced

½ c. cilantro leaves

Season the chicken with salt and pepper and brown the skin in oil until rendered and crisp. Remove from pan.

    Fry the pasilla chiles in the fat remaining in the pan until just starting to smoke. Remove. Make sure seeds are removed. Put the chiles in a blender with the raisins, chipotle, and the boiling water and blend until very smooth. Set aside.

    In the pan with the remaining fat, toast the pepitas, sesame seeds, and spices until fragrant. Add the onion and sauté until slightly browned. Add mango and garlic and cook for 5 minutes until the mango is softened. Add the tortilla, puréed chili, and mango seeds and cook until it thickens and starts to stick to the pan. Remove mango seeds.

    Place the mixture into the blender again and purée until smooth adding chicken broth as needed to create a smooth purée. Return the purée to the pan and add the chicken and remaining broth, if any. Heat the mixture until bubbling, slowly, and stew the chicken until tender, about 45 minutes.

    Degrease the sauce as necessary. The mole should be thick. Adjust flavor with lime juice.

    Serve the mole over chicken and rice with warm tortillas garnished with mango and cilantro.

*Recommended mango ripeness stage 4 to 5


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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