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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - June 19, 2009

Mango Chimichanga with Raspberry Sauce

Serves: 4


        

  Download this recipe.

RASPBERRY SAUCE:
12 ounces fresh or frozen raspberries (3 cups)
1/4 cup granulated sugar
1 tablespoon fresh lime juice

MANGO CHIMICHANGAS:
4 ripe medium mangos
1/3 cup granulated sugar
1 tablespoon fresh lime juice
1 teaspoon cornstarch
Grated zest of 1 lime
4 flour tortillas, 10-inch
Vegetable shortening or vegetable oil for deep-frying
Confectioners' sugar for dusting


1. TO MAKE THE SAUCE: In a blender or food processor, puree the raspberries, sugar, and lime juice. Strain through a fine-meshed sieve into a small bowl to remove the raspberry seeds. Cover and refrigerate until ready to serve.

2. TO MAKE THE CHIMICHANGAS: Lay a mango on a work surface, plump side down. The mango pit is long and flat, and runs horizontally through the fruit, so the trick is to cut the flesh away without hitting the pit. Using a sharp, thin-bladed knife, slice off the top third of the mango, cutting around the pit. Turn the mango over and slice off the other side. Repeat with the remaining mangoes. One piece at a time, using a large serving spoon, scoop out the mango flesh in one piece from the peel. Cut the mango flesh into 3f4-inch cubes. Place in a medium bowl and toss with the granulated sugar, lime juice, cornstarch, and lime zest.

3. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Place one fourth of the mango mixture on the bottom third of the tortilla, leaving a 1-inch border. Fold up the bottom of the tortilla to enclose the filling, fold in the sides, and roll up into a thick cylinder. Secure the chimichanga closed with wooden toothpicks. Repeat with the remaining tortillas and filling.

4. Preheat the oven to 200F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365F. In batches, without crowding, deep-fry the chimichangas until golden, about 3 minutes. Using kitchen tongs, transfer the chimichangas to the wire rack to drain, and keep warm in the oven while frying the rest.

5. To serve, spoon equal amounts of the sauce into the centers of 4 dinner plates. Place a chimichanga on each plate and sift confectioners' sugar over the entire plate. Serve immediately.


Text copyright 1999 by Rick Rodgers. Photographs copyright 1999 by Christopher Hersheimer. First published by Chronicle Books, LLC. 680 Second Street, San Francisco, CA, 94107

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