Mango Chimichangas

Mexican Mango Chimichangas Recipe with Almonds and Triple Sec

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Mango chimichangas are a delicious and unique dessert that combines the sweetness of ripe mangoes with the crunch of toasted almonds, all wrapped up in a warm tortilla. This recipe is perfect for those who love the tropical flavor of mangoes and want to try something different for dessert.

History

Chimichangas are a popular Mexican dish that typically consists of a deep-fried burrito filled with various ingredients such as meat, beans, and cheese. The idea of a sweet chimichanga filled with mangoes and almonds is a modern twist on this classic dish, combining traditional Mexican flavors with a tropical twist.

Ingredients

6 ripe mangoes, peeled and diced, or 1 (26 oz (737 g)) jar of sliced mangoes in syrup, diced
2 tbsp of granulated sugar, or more to taste
2 tbsp of triple sec
juice of 2 Mexican limes
2 tsp of butter
0.33 cup of finely-ground toasted almonds
4 thin 7-inch diameter flour tortillas

How to prepare

In a heavy saucepan, combine mangoes and sugar or canned mangoes with syrup.
Add triple sec and half of the lime juice, then bring to a boil over medium-low heat.
Simmer the mixture, stirring constantly toward the end, until it becomes very thick.
Stir in the butter, almonds, and enough of the remaining lime juice to enhance the flavor.
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 the tortillas to a plastic bag to keep them soft.
Spoon one-fourth of the fruit mixture onto the center of a tortilla.
Fold the sides in, then roll up the tortilla tightly, securing the chimichanga with wooden picks.
Repeat the previous step with the remaining tortillas and fruit.
In a heavy, deep skillet, pour at least 3 inches of vegetable oil.
Heat the oil to 365°F (185°C) and fry the chimichangas, one or two at a time, until they turn light golden, which usually takes around 4 to 5 minutes.
Drain the chimichangas and sprinkle them with confectioners' sugar shaken through a sieve.
Serve the chimichangas immediately, and if desired, top them with whipped cream.

Variations

For a healthier version, you can use whole wheat tortillas and reduce the amount of sugar in the filling.
You can also add a sprinkle of cinnamon or nutmeg to the fruit mixture for extra flavor.

Cooking Tips & Tricks

Make sure to use ripe mangoes for the best flavor in this recipe.

- Toasting the almonds before grinding them will enhance their flavor and add a nice crunch to the chimichangas.

- Be careful when frying the chimichangas, as the oil can splatter. Use a deep skillet and fry them in batches to avoid overcrowding the pan.

Serving Suggestions

Mango chimichangas can be served with a dollop of whipped cream on top for added sweetness. They can also be paired with a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Frying the chimichangas in hot oil gives them a crispy texture on the outside while keeping the filling warm and gooey on the inside. Be sure to fry them until they are golden brown for the best results.

Ingredient Substitutions

If you don't have almonds on hand, you can substitute them with chopped pecans or walnuts. You can also use canned peaches or pineapple instead of mangoes for a different flavor profile.

Make Ahead Tips

You can prepare the mango filling ahead of time and store it in the refrigerator until you are ready to assemble and fry the chimichangas. Just be sure to bring the filling back to room temperature before using it.

Presentation Ideas

Serve the mango chimichangas on a plate dusted with powdered sugar for a beautiful presentation. You can also drizzle them with chocolate sauce or caramel for an extra touch of sweetness.

Pairing Recommendations

Mango chimichangas pair well with a glass of cold milk or a cup of hot coffee. The creamy texture of the milk or the bold flavor of the coffee will complement the sweetness of the chimichangas.

Storage and Reheating Instructions

Mango chimichangas are best served fresh and hot, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of mango chimichangas contains approximately 300 calories.

Carbohydrates

Each serving of mango chimichangas contains approximately 45 grams of carbohydrates.

Fats

Each serving of mango chimichangas contains approximately 12 grams of fats.

Proteins

Each serving of mango chimichangas contains approximately 5 grams of proteins.

Vitamins and minerals

Mangoes are a good source of vitamin C and vitamin A, while almonds are rich in vitamin E and magnesium. Together, these ingredients provide a good mix of vitamins and minerals in this recipe.

Alergens

This recipe contains nuts (almonds) and wheat (tortillas), which may be allergens for some individuals.

Summary

Mango chimichangas are a delicious dessert option that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, individuals with nut or wheat allergies should be cautious when consuming this dish.

Summary

Mango chimichangas are a delicious and unique dessert that combines the tropical flavor of mangoes with the crunch of toasted almonds. This recipe is easy to make and can be customized with different fillings or toppings to suit your taste preferences. Enjoy these sweet and crispy chimichangas as a special treat for your next dessert!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the kind where the sun beats down on you and all you want to do is find some shade and a cool drink. I was rummaging through an old box of recipes that I had collected over the years, looking for something new and exciting to try. That's when I stumbled upon a faded, yellowed piece of paper with the words "Mango Chimichangas" scrawled across the top.

I had never heard of mango chimichangas before, but the combination of sweet mangoes and crispy, fried tortillas sounded absolutely delicious. I couldn't wait to give it a try. As I read through the recipe, I realized that it was unlike anything I had ever made before. It called for ripe mangoes, sugar, cinnamon, and flour tortillas, all ingredients that I had on hand. The instructions were simple, yet detailed, making it easy for even a novice cook like myself to follow along.

I decided to make the mango chimichangas for dinner that night, eager to see how they would turn out. I peeled and diced the ripe mangoes, tossing them with sugar and cinnamon to create a sweet filling. I then spooned the mixture onto flour tortillas, folded them up, and secured them with toothpicks. I heated up a skillet with oil and carefully fried the chimichangas until they were golden brown and crispy.

When I took my first bite of the mango chimichangas, I was blown away. The sweet mango filling was perfectly complemented by the crispy, fried tortilla shell. It was a delicious blend of flavors and textures that I had never experienced before. I knew right then and there that this recipe would become a staple in my cooking repertoire.

As I sat down to enjoy my mango chimichangas, I couldn't help but wonder where this recipe had come from. Had it been passed down through generations of cooks, each adding their own twist to it? Or had it been discovered by someone who, like me, stumbled upon it by chance?

I decided to do some digging and see if I could uncover the origins of the mango chimichangas recipe. I reached out to friends and family, asking if they had ever heard of it before. To my surprise, no one had. It seemed that this recipe was truly a hidden gem, waiting to be discovered by someone willing to give it a try.

After some more research, I finally found a clue that led me to the source of the recipe. It turns out that the mango chimichangas had been created by a chef at a small Mexican restaurant in a quaint little town. The chef had come up with the recipe as a way to showcase the fresh, local mangoes that were abundant in the area.

I was thrilled to have uncovered the story behind the mango chimichangas recipe. It added a whole new layer of meaning to the dish, knowing that it had been created with love and care by a talented chef. I vowed to honor that legacy by continuing to make the mango chimichangas for my family and friends, sharing the delicious recipe with anyone who was willing to give it a try.

And so, the mango chimichangas became a beloved staple in my kitchen, a dish that never failed to impress and delight those who tasted it. It was a reminder that sometimes the best recipes are the ones that come to us when we least expect it, waiting to be discovered and enjoyed by those willing to take a chance. And for that, I am forever grateful.