Steps

• The day before, prepare the cream for the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk with an electric mixer (or blender) for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
• Prepare the meringue: whisk the chickpea juice with an electric mixer. When it turns white, add the sugar and cream of tartar. Whisk at maximum power until the meringue is firm. This will take several minutes!
• Preheat the oven to 90°C (200°F). On a baking sheet lined with parchment paper, pipe the meringue using a piping bag to make 4 small nests. You want the meringue to rise on the edges, creating a hollow in the center. Bake for 1.5 hours. The meringue will dry slowly and stay white.
• In a small saucepan, cook the frozen mangoes for about 10 minutes with a splash of water until they turn into a compote. Let it cool.
• Finish the whipped cream: whip the chilled mixture of soy milk and coconut oil with an electric mixer until it forms whipped cream. When it’s well-whipped, add the powdered sugar and yogurt and mix.
• In your meringue nests, start by piping a small layer of cream. Then add the mangoes, followed by another small layer of cream. Serve immediately!

NotesCream of tartar is a stabilizer that is very useful for keeping your meringue firm. If you like meringues, macarons, lemon meringue pies, etc., I recommend buying a jar. I bought mine for $2.49 six years ago and I'm still using it, so I think it's a good investment. If you don't want to buy it, a few drops of lemon juice can somewhat replace its function.