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

 * 1) Combine mangoes and sugar or canned mangoes with syrup in a heavy saucepan.
 * 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. If refrigerated a day ahead of time, bring the filling back to room temperature before proceeding.
 * 6) Warm the tortillas for a few seconds on a griddle.
 * 7) Transfer them to a plastic bag to stay soft.
 * 8) Spoon one-fourth of the fruit mixture onto the center of a tortilla.
 * 9) Fold the sides in, and then roll up into a tight package, securing the chimichanga with wooden picks.
 * 10) Repeat with the remaining tortillas and fruit.
 * 11) Pour at least 3 inches of vegetable oil in a heavy, deep skillet.
 * 12) Heat the oil to 365 degrees F. Fry the chimichangas, one or two at a time, until light golden, 4 to 5 minutes.
 * 13) Drain and sprinkle with confectioners' sugar shaken through a sieve.
 * 14) Serve immediately, topped with whipped cream if desired.