Place a sheet of phyllo dough on parchment paper. Lightly spray with oil, then place another sheet on top. Repeat layering until you have 6 sheets stacked up.
Using a sharp knife, cut the stack into equal pieces.
Press each piece into the cups of a muffin tin.
Bake for about 13-15 minutes or until golden brown.
Remove the muffin tray from the oven, let cool for a few minutes then remove the phyllo cups from the tin. Your phyllo cups are now ready to be filled!
Combine sugar, custard powder, milk, lemon juice and vanilla in a saucepan and whisk over a medium heat until custard boils and thickens. Cover and cool.
Beat the cold custard until smooth & add to it crushed Mango Puree (Plein Soleil Mango Chinks in blender).
Spoon custard into the pastry cases and top with Frozen Mango Cubes & Passion Fruits Pulp.