Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze
Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze using 17 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:
  1. Prepare For: Mango coconut Pepper Sauce
  2. Prepare 1 Fresh Coconut
  3. Get 2 Raw mangoes medium
  4. Prepare 2 Green chilli
  5. Get to taste Salt
  6. Prepare 1 tsp Black Pepper
  7. Take 1/2 tsp Mustard seeds
  8. Take 8-10 Curry leaves
  9. Prepare Pineapple glaze:
  10. Make ready 1/2 cup Pineapple chunks
  11. Make ready 2 tsp Maple syrup
  12. Make ready 1/4 tsp Cinnamon
  13. Take For Tortilla
  14. Take 1/2 cup Water
  15. Make ready 4 Whole Wheat Tortillas – (medium sized)
  16. Get Butter- for greasing
  17. Get ½ Cup Mozzarella Cheese – (shredded)
Steps to make Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:
  1. For glaze: - - Heat water in a pan; add maple syrup, cinnamon in it and - then pineapple chunks to it. Let it simmer for 10 minutes. And switch off the gas.
  2. For Sauce: - - Take a mixer jar, Add all the ingredients and grind to make chutney. - For Tempering: Heat oil on medium flame in a wok, add mustard seeds, - let them splutter, add black pepper and curry leaves.
  3. Assemble Enchiladas: - - Preheat oven to 350 ° F. - - Spread about 1 ½ tbsp Sauce and place of 2-3 tbsp chopped fruit in the center of the tortilla and roll.
  4. Spray a baking dish with non-stick spray, and then lay your enchiladas seam-side down.
  5. When all are rolled cover with more Pineapple glaze add mozzarella cheese..
  6. Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften. - - Serve immediately with extra glaze and fruit topping on it

So that’s going to wrap this up with this special food tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!