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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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. Take For: Mango coconut Pepper Sauce
  2. Get 1 Fresh Coconut
  3. Prepare 2 Raw mangoes medium
  4. Get 2 Green chilli
  5. Prepare to taste Salt
  6. Prepare 1 tsp Black Pepper
  7. Take 1/2 tsp Mustard seeds
  8. Prepare 8-10 Curry leaves
  9. Make ready Pineapple glaze:
  10. Get 1/2 cup Pineapple chunks
  11. Make ready 2 tsp Maple syrup
  12. Get 1/4 tsp Cinnamon
  13. Get For Tortilla
  14. Take 1/2 cup Water
  15. Take 4 Whole Wheat Tortillas – (medium sized)
  16. Get Butter- for greasing
  17. Make ready 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 for this exceptional food tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!