Easiest Way to Make Perfect Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze

Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze.

You can have Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze using 17 ingredients and 6 steps. Here is how you cook that.

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

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

Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze instructions

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.