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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 cook that.

The ingredients needed to cook 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. Take 2 of Raw mangoes medium.
4. Get 2 of Green chilli.
5. Get to taste of Salt.
6. Prepare 1 tsp of Black Pepper.
7. Get 1/2 tsp of Mustard seeds.
8. Provide 8-10 of Curry leaves.
9. Prepare of Pineapple glaze:.
10. Take 1/2 cup of Pineapple chunks.
11. Provide 2 tsp of Maple syrup.
12. Provide 1/4 tsp of Cinnamon.
13. You need of For Tortilla.
14. Take 1/2 cup of Water.
15. Provide 4 of Whole Wheat Tortillas – (medium sized).
16. Use of Butter- for greasing.
17. Provide 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.

This creamy tropical oatmeal is also featuring some healthy fats – from the chia seeds and almond butter – that help to keep us full all morning. Caribbean-inspired Mango, Passion Fruit and Coconut Lassi. A wide variety of mango tropical fruit options are available to you, such as common, open air. Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. In fact, meals in South India are considered incomplete, without this chutney.

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