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5 from 1 vote

Molletes with Mango-Basil Salsa

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: Mexican
Servings: 6 servings


  • 6 bolillo rolls, split into halves
  • For Refried Beans
  • 3 cups black beans, drain thoroughly. If you cook your own, use 1 cup of dry beans, soak for a few hours before you cook, and toss in a bay leaf-- it gives the perfect flavor, cooked or canned
  • Salt to taste
  • ¼ tsp ground black pepper
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed and minced
  • 1 chipotle chili pepper in adobo sauce, finely chopped
  • 2 tsp cumin powder
  • 1 tsp olive oil
  • ½ cup finely chopped coriander leaves or cilantro
  • For Mango Salsa:
  • 2 ripe mangoes, skin and seed removed. Chop the mangoes in a small dice
  • ¼ cup finely chopped red onion
  • 1 jalapeno pepper, minced
  • Juice of ½ lime
  • 10 basil leaves, cut into thin riboons


  • Make the Refried Beans:
  • Heat the oil in a saucepan large enough to hold the beans later.
  • Add the onions and salt and ground black pepper and saute for a few minutes until the onion starts to soften. Add the garlic and continue to cook over low heat for another 2-3 minutes.
  • Add the chipotle chili and cumin powder and stir well to mix.
  • Add the cooked beans along with 1 ½ cups of the cooking liquid or water or vegetable stock.
  • Bring to a boil and turn down the heat to a simmer. Let the beans cook about 10 minutes. If they get dry, add more water or stock.
  • Using a potato masher, mash the beans until some are completely mashed and others are still whole or have some texture.
  • The finished beans should have a thick, slightly soupy texture. They will thicken further as they stand, so this is important.
  • Stir in the coriander leaves.
  • Make the Mango-Basil Salsa:
  • Mix all the ingredients and set aside 30 minutes for flavors to merge.
  • Assemble the Mollete:
  • Take the lower half of the bolillo bread and scoop out some of the crumb-- I like to do this so I can get more filling inside, but if you don't want to do this, that's fine too.
  • Toast the bolillo until the edges are just turning crisp.
  • Slather on some of the refried beans, top with the mango salsa, and serve immediately.