6 ripe mangoes, peeled and diced, or 1 (26 ounce) jar sliced mangoes in syrup, diced
2 tablespoons granulated sugar, or more to taste
2 tablespoons Triple Sec
Juice of 2 Mexican limes
2 teaspoons butter
1/3 cup finely-ground toasted almonds
4 thin 7-inch diameter flour tortillas
Combine mangoes and sugar or canned mangoes with syrup in a heavy
Add Triple Sec and half of the lime juice and bring to
a boil over medium-low heat. Simmer until mixture is very thick,
stirring constantly toward the end.
Stir in the butter, almonds,
and as much of the remaining lime juice as needed to make the flavor
sparkle. Set the mixture aside to cool. If refrigerated a day ahead
of time, bring the filling back to room temperature before proceeding.
Warm the tortillas for a few seconds on a griddle. Transfer them
to a plastic bag to stay soft.
Spoon one-fourth of the fruit mixture
onto the center of a tortilla. Fold the sides in, and then roll
up into a tight package, securing the chimichanga with wooden picks.
Repeat with the remaining tortillas and fruit.
Pour at least 3 inches of vegetable oil in a heavy, deep skillet.
Heat the oil to 365 degrees F.
Fry the chimichangas, one or two
at a time, until light golden, 4 to 5 minutes.
Drain and sprinkle
with confectioners' sugar shaken through a sieve.
topped with whipped cream if desired.