Ingredients
- 15 baking shee with
- 7 wide circle on
- 5 scoop cookies (into)
- 4 size mangoes
- 3 batter to fill evenly
- 2 egg whites
- 2 cookies at a time
- 1 corner of sheet
- 1 week
- 750 gr pineapple (fresh)
- 700 gr guava nectar
- 550 gr corn syrup (light)
- 180 ml lemon juice
- 100 gr sugar
- 60 ml lime juice
- 55 gr butter
- 55 gr all purpose flour
- 4 gr vanilla
cookies, 1 at a time, with wide spatula and drape each over a clean 1 pound food can; gently pinch cookie sides to form a fluted cup. Repeat to make remaining cookies. If made ahead, store ahead up to 1 day. Makes 6. GUAVA SORBET MIXTURE Mix guava nectar, corn syrup, and lime juice. PINEAPPLE SORBET MIXTURE In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth. MANGO SORBET MIXTURE Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.
