Found this on a website and it was contributed by Chuck Taggert. I'm not taking credit for this, but it was served over pork last night on something I was watching on Food Network and it looked so good, so I "googled" it this morning and this is what I found. I'm posting it before I lose it or forget how to spell it!!
Literally, manchamantel means "tablecloth stainer". This sauce, with its red chile, is likely to stain a few palates along the way! It is a classic fruit-and-chile sauce from Central Mexico that goes wonderfully well with pork and shrimp dishes.
Its natural sweetness, hotness, form and texture is akin to an old-style Cantonese sweet-and-sour sauce.
While this recipe contains bananas and pineapple, other combinations of ripe fruit such as apples and peaches can also be used. IF YOU CANNOT GET CANELA, which is the form of cinnamon commonly used in Mexico, ordinary cinnamon can be substituted, but cut the amount in half.