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Leah Itsines · leahitsines.com.au

Vegan Mango Sorbet

WHO LOVES SORBET??? Me!! 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'...

Serves4-6Prep15 minutesCookNo cookTotal15 minutes + 4 hours resting

Vegan Mango Sorbet

ingredients

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

method

  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 for at least 4 hours.
  5. When defrosting, only defrost for 10 minutes outside (room temp) before scooping out. Place back into the freezer once done!
www.leahitsines.com.au/blogs/recipes/vegan-mango-sorbet© Leah Itsines