RCI-SW.003.0048.001
Mango Chimichangas
Mango Chimichangas from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- ripe mangoes6 unitpeeled and diced, or 1 (26 ounce) jar sliced mangoes in syrup, diced
- granulated sugar2 tablespoonsor more to taste
- 2 tablespoons
- Juice of 2 Mexican limes1 unit
- 2 teaspoons
- finely-ground toasted almonds1/3 cup
- thin 7-inch diameter flour tortillas4 unit
Method
1
Combine the diced mangoes, granulated sugar, triple sec, and Mexican lime juice in a medium bowl, stirring gently to mix the ingredients and allow the flavors to meld for 2-3 minutes.
2
Fold the finely-ground toasted almonds into the mango mixture until evenly distributed throughout.
3
Lay a flour tortilla flat on a clean work surface and place approximately 2-3 tablespoons of the mango-almond filling in the center, leaving about 1 inch of space from the edges.
4
Fold the sides of the tortilla inward toward the center, then fold the bottom edge up and roll tightly away from yourself to enclose the filling completely, creating a burrito-like pocket.
5
Repeat the filling and rolling process with the remaining three tortillas until all four chimichangas are assembled.
5 minutes
6
Heat the butter in a large skillet over medium-high heat until melted and shimmering, about 1 minute.
7
Place the chimichangas seam-side down in the hot skillet and cook for 3-4 minutes until the bottom is golden brown and crispy.
4 minutes
8
Using tongs or a spatula, carefully flip each chimichanga and cook the other side for another 3-4 minutes until equally golden brown and crispy.
4 minutes
9
Transfer the chimichangas to a serving platter and serve warm while the tortillas are still crispy.