6 ripe mangoes, peeled and diced
2 tablespoons sugar, or more (to taste), if using fresh mangoes
2 tablespoons Triple Sec or other orange-flavored liqueur
Juice of 2 limes
2 teaspoons butter
1/3 cup fine-ground toasted almonds
4 thin flour tortillas, preferably 7 to 8 inches in diameter
Oil for deep-frying
Powdered sugar
Whipped cream for garnish

In a heavy saucepan, combine fresh mangoes and sugar or jarred mangoes with syrup. Add the Triple Sec and half of the lime juice and bring to a boil over medium-low heat. Simmer until the mixture is very thick, like preserves, stirring constantly toward the end. Stir in butter, almonds, and remaining lime juice to taste. Set aside to cool.

This filling can be made a day ahead and refrigerated. Bring back to room temperature before proceeding.

Warm the tortillas for a few seconds on a griddle or in a heavy skillet until pliable. Transfer them to a plastic bag to stay soft.

Spoon one-fourth of the fruit mixture onto the center of a tortilla. Fold the sides in and then roll up into a tight package, securing the chimichanga with toothpicks. Repeat with the remaining tortillas and fruit.

Pour at least 3 inches of oil in a heavy, deep skillet. Heat the oil to 365°F. Fry the chimichangas, one or two at a time, until light golden, 4 to 5 minutes. Drain and sprinkle with powdered sugar shaken through a sieve.