Steps to Prepare Homemade Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

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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 make tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze you only need 17 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:

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

Instructions 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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