Elevate your get-together with the best chips and salsa as well as an exciting new Cinco de Mayo recipe from Executive Chef Tim Keller. Experience a unique take on Mexican mole with Mango and Mole Chocolate-Covered Chips.

Mango and Mole Chocolate-Covered Chips

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Ingredients

  • 1 package Harry & David® Sweet Mango Dried Fruit
  • 1 package Harry & David® Mesa Verde Trail Mix
  • 1 package Harry & David® Dark Chocolate Truffles
  • 1 package Harry & David® Sesame Garlic Tortilla Chips
  • 10 oz mild salsa
  • 2 Tbsp. chili powder
  • 2 Tbsp. cinnamon
  • 1 Tbsp. cumin

Instructions 

  • Chop dried mango into small pieces, roughly the size of a sunflower seed.
  • Using back of a clean pan or a small bowl, crush trail mix to size of mangos, then mix mangos and trail mix together.
  • Melt truffles, being careful not to scorch. Add chili powder, cinnamon, and cumin to melted truffles and stir until smooth.
  • Using a pastry brush, brush one side of each tortilla chip with chocolate mixture and lay flat.
  • While the chocolate is still liquefied, sprinkle roughly 1½ tablespoons of mango mixture on top of each chip.
  • Let cool and serve with salsa.
  • To store, wait until chocolate has dried enough to cover, then wrap tightly. Keeps for 1–2 days.

Notes

Variation:
Melt chocolate and dip chips in the melted chocolate and eat, similar to typical chips and salsa.
Makes approximately 140 chips

Have a festive and fun celebration! We’d love to hear which Cinco de Mayo recipes you’ll be using this year!

Author

At Harry & David, we deliver expertly crafted delight.

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