Half an Hour to Serving Yummy Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

Wishing to eat Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with useful instructions on producing a Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze like a famous chef made.

We hope you got benefit from reading it, now let's go back to tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze recipe. You can cook tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze using 17 ingredients and 6 steps. Here is how you achieve that.

To prepare an extraordinary Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze, here are the ingridients required:

1. You need of For: Mango coconut Pepper Sauce.
2. You need 1 of Fresh Coconut.
3. Get 2 of Raw mangoes medium.
4. Use 2 of Green chilli.
5. Prepare to taste of Salt.
6. Use 1 tsp of Black Pepper.
7. Take 1/2 tsp of Mustard seeds.
8. Prepare 8-10 of Curry leaves.
9. You need of Pineapple glaze:.
10. Provide 1/2 cup of Pineapple chunks.
11. Provide 2 tsp of Maple syrup.
12. You need 1/4 tsp of Cinnamon.
13. You need of For Tortilla.
14. Provide 1/2 cup of Water.
15. Provide 4 of Whole Wheat Tortillas – (medium sized).
16. Take of Butter- for greasing.
17. Prepare ½ Cup of Mozzarella Cheese – (shredded).

After preparing the materials, now you are good to cook your appetizing Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze by following the procedures below:

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.

The tempering adds up an exotic aroma to the chutney and can be enjoyed as a perfect side option for your summer breakfast. Lemon juice, coriander, green chilli, peanuts and ginger. Serve as a condiment with poppadoms. DIRECTIONS In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer. Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper.

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

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