Best Mango Chimichangas With Raspberry Sauce Recipes

MANGO TIRAMISU WITH RASPBERRY SAUCE

Steps:

• Peel mangoes and cut from pit lengthwise into 1/4-inch slices.
• Measure 1 cup of the smallest pieces; cover and chill remaining large slices.
• In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl.
• In the top of a double boiler, combine egg yolks, granulated sugar, and brandy.
• Whisk over simmering water until mixture reaches 140 degrees F.
• Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes.
• Remove from heat and add the mascarpone cheese; stir until mixture is well blended.
• In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks.
• Add the mascarpone mixture and fold gently to blend.
• Separate ladyfinger pieces.
• With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan.
• Cover ladyfingers in pan with half the mascarpone mixture, spreading it level.
• Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan.
• Spread remaining mascarpone mixture smoothly over top layer of ladyfingers.
• Cover tiramisu airtight and chill at least 2 hours or up to 1 day.
• In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl.
• When cool, cover airtight.
• To serve, cut tiramisu into 9 equal squares.
• Use a wide spatula to lift out portions and set on plates.
• Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts.
• Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds.
• Add 3 tablespoons sugar and stir to blend.
• Makes about 1 cup.

CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• For Chimichangas: Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
• Pour oil to depth of 1 inch into a large skillet; heat to 375°F Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
• For Raspberry Sauce: Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
• Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days Makes 1 cup.

4-BERRY CHIMICHANGAS

Steps:

• Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
• Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
• Combine the sugar and lime zest on a small plate.
• Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
• Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.

TOP NOTCH TOP ROUND CHIMICHANGAS

Steps:

• In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
• To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

MANGO CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• 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 200°F. 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 365°F. 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.