Hoffman Media


Mango Sorbet in Phyllo Cups

Mango Sorbet in Phyllo Cups

2 (12-ounce) cans mango nectar
1 recipe Simple Syrup (see Download for recipe)
2 teaspoons fresh lemon juice
2 tablespoons corn syrup
¼ teaspoon salt
1 recipe Phyllo Cups (see Download for recipe)
Garnish: edible flowers


• Combine mango nectar, Simple Syrup, lemon juice, corn syrup, and salt, stirring to combine.
• Freeze mixture in a 1-quart ice-cream freezer according to manufacturer’s instructions.
• Store sorbet in an airtight container in freezer for at least 4 hours.
• Scoop sorbet into Phyllo Cups. Serve immediately, or freeze until ready to serve.
• Garnish each serving with edible flowers, if desired.


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