Secret Recipe to Serving Yummy Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is the nomero uno that appears to many people’s thought when it comes to a delightul dish. Today, we will provide you procedures on preparing a comforting Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze.

Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

We hope you got insight from reading it, now let’s go back to tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze recipe. To cook tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze you need 17 ingredients and 6 steps. Here is how you do that.

Firstly, below are the ingridients that you should prepare to cook Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:

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

After preparing the ingridients, now we are ready to make our delightful 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.

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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