Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze is something that I have loved my whole life. They’re fine and they look fantastic.
Mangoes are well entrenched as tropical fruit royalty, and can be made into a variety of tasty dishes - pickles, juices, jams, jellies, soups and of course. Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.
To begin with this recipe, we must 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.
The ingredients needed to make Tropical Fruit Enchilada wrapped in Mango Coconut Chutney & Pineapple glaze:
- Take For: Mango coconut Pepper Sauce
- Get 1 Fresh Coconut
- Take 2 Raw mangoes medium
- Take 2 Green chilli
- Prepare to taste Salt
- Make ready 1 tsp Black Pepper
- Get 1/2 tsp Mustard seeds
- Make ready 8-10 Curry leaves
- Prepare Pineapple glaze:
- Take 1/2 cup Pineapple chunks
- Take 2 tsp Maple syrup
- Get 1/4 tsp Cinnamon
- Take For Tortilla
- Get 1/2 cup Water
- Get 4 Whole Wheat Tortillas – (medium sized)
- Take Butter- for greasing
- Prepare ½ Cup Mozzarella Cheese – (shredded)
The tree is believed to be originating in the. Raw Mango & Coconut Chutney is a perfect blend of raw mangoes which is rich in Vitamin C and protein along with coconut and green chilies for a kick. This chutney brings out the tangy flavour prominently and is flavoured with green chilli and mango. The tempering adds up an exotic aroma to.
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
Mango chutney recipe , a traditional chutney from andhra cuisine. It goes great as a side to any breakfast like dosa, idli, vada, pongal and pesarattu. This is a traditional chutney from andhra cuisine called kobbari mamidikaya pachadi. It is actually deep red in color and is made with red chillies and. Did you know that the mango is native to the Indian subcontinent and is the national fruit of India?
So that is going to wrap this up for this exceptional food tropical fruit enchilada wrapped in mango coconut chutney & pineapple glaze recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
