- 1 tablespoon canola oil
- 6 sheets frozen phyllo dough, thawed
- 1 1/2 teaspoon canola oil
- 2 tablespoon packed brown sugar substitute blend
- 1 tablespoon orange juice
- 1 ripe mango, peeled, seeded, and diced
- 1 medium banana, peeled, quartered lengthwise, and diced
- 2 Tbsp confectioner's sugar
- 1/4 cup dark rum (optional)
1 Preheat oven to 350 F (180 C). Using 1 Tbsp (15 mL) canola oil, lightly brush one side of each phyllo sheet. Cut each sheet with a sharp knife into four lengthwise strips and then cut each strip in half to make eight squares per sheet.
2 In six alternating cups of a 12-cup muffin pan, lace eight squares of phyllo per cup, corners overlapping in the center. (There is not enough room to fill all 12 cups; six is manageable.)
3 Press down gently to allow bottoms to take the shape of the muffin cup. Ruffle edged to create a nest appearance. Repeat with remaining five whole phyllo sheets.
4 Place on a center oven rack, and bake 5 minutes or until golden. Remove from oven, and place muffin tins on a wire rack to cool completely.
5 Meanwhile, combine remaining 1 1/2 tsp (7 mL) canola oil, brown sugar, and orange juice in a medium bowl. Add mango and banana, and toss gently, yet thoroughly, to coat.
6 To serve, place phyllo nests on individual dessert plates, spoon equal amounts of mango mixture, about 1/3 cup (75 mL), into each nest.
7 Place confectioner''s sugar in a fine-mesh sieve and sprinkle evenly over the edges of each nest. Spoon 2 tsp (10 mL) rum over each. Serve immediately.