Vegan Mango Sorbet


This Vegan Mango Sorbet recipe only contains 4 ingredients! And is so damn easy to make! Instead of egg whites, I whipped up the juice from canned chickpeas to make it super light and fluffy - a cool new vegan trick I learnt.

You're going to love the mango sorbet. It's refreshing, it's yummy and it's the perfect healthy dessert for summer. Enjoy! 

Serves 4-6
2 cups of frozen OOB mango 
1/2 cup coconut milk 
1/4 cup chickpea juice (canned) 
1 tbsp maple syrup


  1. Place frozen mango, maple syrup and coconut milk in a food processor and process until smooth. Transfer to a mixing bowl.
  2. In another mixing bowl using an electric mixer, beat the chickpea juice until light and fluffy (around 5 minutes).
  3. Add the chickpea mixture into the mango bowl and fold through.
  4. Add this mixture into a stainless steel container and cover with plastic wrap. Freeze.
  5. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!