Mango aquafaba sorbet
Delicious mango sorbet gets the royal treatment in a modern way! Instead of adding the classic, traditional Italian meringue to enhance the sorbet experience, we're adding aquafaba! No eggs and still all those nice benefits of Italian meringue!
  • About 500 ml mango purée (about 2 mangos' worth)
  • 250 ml simple sugar syrup (made with the ratio of 1 part sugar to 1.5 part water)
  • juice of 1 lime
  • 1 tablespoon of inverted sugar (like Agave nectar, corn syrup or their likes)
  • about 100-150 ml Aquafaba meringue, made from about 150 ml (2/3 cup) of aquafaba (= the watery liquid typically found in a can of chickpeas) and about 130 gram (2/3 cup) of sugar.
The sorbet base
  1. Purée the peeled mango and add the lime juice.
  2. Prepare the simple sugar syrup [NOTE: here with a reduced amount of sugar, in order to adjust for the sugar to be added through the Aquafaba meringue].
  3. Prepare the Aquafaba meringue [see below].
  4. Mix the mango purée with the sugar syrup for the sorbet and churn in your ice cream machine according to instructions.
  5. When the sorbet is almost ready, add about 150-200 ml (about ⅔ cup) of the Aquafaba meringue. Whisk well and continue to churn a little in your ice cream machine, or transfer the sorbet to a freezer-safe container straight away, cover it with plastic film and a lid and put it in the freezer.
The aquafaba meringue
  1. Whisk the aquafaba (suggestively, in a household assistant) for a few minutes until the liquid has stiffened somewhat and begun to turn white.
  2. Continue whisking and add the sugar, tablespoon for tablespoon.
  3. Whisk until the aquafaba has stiffened so much that it stays in the bowl if the bowl is turned upside down (should take about 5-10 minutes, tops): Ready!