mango chimichangas
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
Ingredients
- 6ripe mangoes, peeled and diced, or
- 1(26 ounce) jar sliced mangoes in syrup, diced
- 2tablespoongranulated sugar, or more to taste
- 2tablespoontriple sec
- 2teaspoonbutter
- 1/3cupfinely-ground toasted almonds
- 4thin 7-inch diameter flour tortillas
Directions
- 1
Mango Chimichangas 6 ripe mangoes, peeled and diced, or 1 (26 ounce) jar sliced mangoes in syrup, diced 2 tablespoons granulated sugar, or m
- 2
Add Triple Sec and half of the lime juice and bring to a boil over medium-low heat
- 3
Simmer until mixture is very thick, stirring constantly toward the end
- 4
Stir in the butter, almonds, and as much of the remaining lime juice as needed to make the flavor sparkle
- 5
Set the mixture aside to cool
- 6
If refrigerated a day ahead of time, bring the filling back to room temperature before proceeding
- 7
Warm the tortillas for a few seconds on a griddle
- 8
Transfer them to a plastic bag to stay soft