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

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Speedy Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin 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 cook it.

Ingredients and spices that need to be Make ready to make Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:

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

Instructions to make 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

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