Mango Aquafaba sorbet

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8 Responses

  1. Gianluca says:

    Great Recipe Anders, i am trying to achieve something similar with Lemon sorbet, something i tried from Slovenija.
    You might also want to check Raspberry infused with Rose sorbet too.

    • Anders says:

      Hi Gianluca,

      Thanks – aquafaba should work well in most sorbets. And I promise to look out for the raspberry/rose flavour combination 🙂

  2. Kristofer says:

    Wow, this recipe looks amazing; I am going to try it out since I so happen to have a lot of mango at home at the moment! About aquafaba, would you say that it is more stable in sorbets than French meringue? Would you even say that it is as stable or close to as stable as Italian meringue?

    • Anders says:


      Aquafaba is indeed quite amazing, and I would say that it is pretty interchangeable with Italian meringue (the type of meringue you’d want in your sorbets, by the way) in terms of stability. Jut go ahead and try it 😀

      • Kristofer says:

        Thanks Andres, I will!

        By the way, I recently tried making coffee sorbet with Italian meringue, corresponding to 1 egg white for almost 3 cups of water in the original sorbet recipe, which seems to be what you recommend too. However, the result was something that was so incredibly soft / full of air that it would just melt away in the mouth and couldn’t be chewed like other sorbets or ice cream I have had can be.

        So I tried to just add some more freshly brewed coffee to the sorbet and nothing else, give it a mix in the food processor and then churn it in the ice cream maker again, to reduce the relative amount of meringue and sugar and hopefully make it a bit firmer and more solid. The result was something that was even more soft and fluffy(!), so quite the opposite of what I was looking for. I would estimate that it almost doubled in volume, more than what the added coffee could account for. Do you know why this happened?

        Is this, non-chewable consistency common for sorbets? Also, do you know if I need to take less meringue for some kinds of sorbets, like for this coffee sorbet? (Maybe fruit sorbets call for more meringue?) Maybe it also depends a bit on the Italian meringue itself, since when I made it the sugar syrup had started to become a tiny bit yellow/brown? (I don’t know whether this is something that should be avoided, but the meringue still tasted okay.)

      • Kristofer says:

        To explain the texture, do you know what powder snow is like – it cannot be easily formed into any shape and doesn’t hold together very well? That is what my sorbet was like.

        • Anders says:

          Hi Kristofer,

          I’m not sure about what exactly might have gone wrong for you: Assuming that you made the Italian meringue correctly, it seems at least abundantly clear that what you added simply turned out to be too much – instead of sorbet, it sounds like you created its airy ‘cousin’ spoom. I can only speculate about what happened when you tried to save the situation – my guess is that the extra round in the food processor might have added even more air to the overall result.

          While spooms can be very pleasant in their own way (as I hope your coffee spoom was too, despite all), I do understand that it is less fun when they come unwanted, like this. Next time, try to add the Italian meringue to the sorbet little by little, rather than all in one go, and monitor the consistency before you add more. Don’t give up and best of luck!

          • Kristofer says:


            Yes, the taste was still good, just a bit funny texture. I will definitely try adding the meringue little by little next time as you said!

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