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1
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.
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2
Freeze as manufacturer directs.
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3
Use, or freeze airtight up to 1 week.
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4
Scoop into cookies; add fruit.
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5
COOKIE TULIPS In a bowl, beat butter and sugar until smooth.
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6
Mix in flour, vanilla, and egg whites until smooth.
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7
Bake 2 cookies at a time.
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8
Butter a 12x15 inch baking sheet.
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9
With fingertip, draw a 7 inch wide circle on 1 corner of sheet; repeat in opposite corner.
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10
In each circle, spread 3 tablespoons batter to fill evenly.
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11
Bake in a 350'F oven until golden, 9 to 10 minutes.
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12
At once, lift 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.
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13
Repeat to make remaining cookies.
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14
If made ahead, store ahead up to 1 day.
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15
GUAVA SORBET MIXTURE Mix guava nectar, corn syrup, and lime juice.
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16
PINEAPPLE SORBET MIXTURE In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth.
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17
MANGO SORBET MIXTURE Peel, pit, and cut mangoes to make 3 cups chunks.
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18
In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.
