Pour guava, pineapple, or mango sorbet mixture into an ice cream maker. Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker 4 1/2 to 5 cups. Scoop into cookies; add fruit.
*** COOKIE TULIPS ***
In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth.
Bake 2 cookies at a time. Butter a 12x15" baking sheet. With fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly.
Bake in a 350'F. oven until golden, 9-10 minutes. 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. 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.