Southwestern Recipes
Mango Chimichangas
Ingredients
- 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
Instructions
- Combine mangoes and sugar or canned mangoes with syrup in a heavy saucepan.
- 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.
- Serve immediately, topped with whipped cream if desired.