Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare 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 tasty. This will be really delicious.
Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is something which I’ve loved my entire life.
Spray a baking dish with non-stick spray, and then lay your enchiladas seam-side down. When all are rolled cover with more Pineapple glaze add mozzarella cheese. Add the pineapple, mango, papaya, garlic, ginger and. When the mixture begins to bubble, stir in mango cubes.
To get started with this 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:
- Prepare For: Mango coconut Pepper Sauce
- Make ready 1 Fresh Coconut
- Make ready 2 Raw mangoes medium
- Make ready 2 Green chilli
- Make ready to taste Salt
- Make ready 1 tsp Black Pepper
- Prepare 1/2 tsp Mustard seeds
- Get 8-10 Curry leaves
- Make ready Pineapple glaze:
- Get 1/2 cup Pineapple chunks
- Get 2 tsp Maple syrup
- Prepare 1/4 tsp Cinnamon
- Get For Tortilla
- Get 1/2 cup Water
- Make ready 4 Whole Wheat Tortillas – (medium sized)
- Take Butter- for greasing
- Prepare ½ Cup Mozzarella Cheese – (shredded)
Add the orange segments, vinegar, sugar and zest, and bring to a boil. In a mixer-jar combine the coconut, mango pieces, green chili and a little water and grind to make chutney. Transfer into a bowl and adjust salt as per taste. Heat oil in a tadka pan on medium heat, add oil, then add mustard seeds and allow them to crackle, now add curry leaves and red chilies and turn off the flame.
Steps to make Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:
- 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.
- 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.
- 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.
- Spray a baking dish with non-stick spray, and then lay your enchiladas seam-side down.
- When all are rolled cover with more Pineapple glaze add mozzarella cheese..
- 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
Transfer into a bowl and adjust salt as per taste. Heat oil in a tadka pan on medium heat, add oil, then add mustard seeds and allow them to crackle, now add curry leaves and red chilies and turn off the flame. Method to make your Mango Chutney. Place everything together in a heavy based pot, stir, place over high heat and bring to the boil. Reduce heat and simmer stirring occasionally for about an hour, maybe a little longer, but you're looking for a nice thick consistency while still having pieces of mango.
So that is going to wrap this up with this exceptional food tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
