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
== Directions ==
# 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.
Category:Almond Recipes
Category:Citrus Desserts
Category:Key lime Recipes
Category:Lime juice Recipes
Category:Recipes that need photos
Category:Southwestern Desserts
Category:Southwestern Recipes
Category:Triple sec Recipes