Mango pomegranate salsa served in edible cups

Nutrition facts

Calories in 1 edible cup = 57

Calories in 1 cup Mango pieces = 99

Calories in 1 cup sliced bell peppers = 18 

Cuisine: Mexican

Ingredients:

For Edible cups
Refined flour(maida) - 1 cup
Corn flour(makki ka aata) - 1/2 cup
Vegetable oil - 1/4 cup
Baking powder- 1/4 tsp
Salt - 1 pinch
Warm water as required- less than half cup


For Mango- Pomegranate salsa

Mango finely chopped - 1
Pomegranate seeds- 1 cup
Spring onion greens/Scallions - 2 tsp
Fresh coriander - 2 tsp
apple cider vinegar  - 2 tsp
Red bell pepper  chopped - 1
Castor sugar- 1 tbsp
Olive oil - 1 tbsp
Salt-

Method:

For Cups:

• Sieve together all dry ingredients (refined flour, corn flour, baking powder  and salt)
• Add oil and rub it with fingers until oil blends well. It will resemble bread crumbs
• Make a well in the center and add lukewarm water little by little until the dough is soft 
• Cover the dough will clean towel and let it rest for atleast 30 mins
• Knead the dough again and make equals sized balls from it
• Roll the dough as thin as possible
• Now put dough in muffin mould and press gently all over so that it takes the shape of mould
• Prick it with fork to prevent puffing. Brush with olive oil
• Bake in preheated oven at 200deg for 20 mins. Time may vary with different ovens so keep a check after 15 mins 
• Let them cool. Cups are ready

For Mango- pomegranate salsa

• Mix all the ingredients together and cover with cellophane
• Keep it in refrigerator for atleast 4 hrs to blend the flavours
• Give it a mix again before pouring into cups.

Notes:

• Pour salsa over cups just 5 mins before serving otherwise it can make cups soggy
• Keep an eye on blog for whole wheat cups soon!! :)