Boil the soaked chick peas in pressure cooker until 8 whistles. Reduce the flame, continue boiling it for another 20 minutes. Let it cool down for couple of hours. Strain it.

The liquid which you get after straining it, is called aquafaba. Let the liquid stand for some more time in the refrigerator. Later you can see a thick light brown slimy textured liquid.

Use 6 tbsp of the liquid and store the rest in fridge. Add castor sugar and start whipping it. The process takes around 20 to 25 minutes. Note:if you can't extract a thick aquafaba, it won't whip.

Mix the mango pulp and vanilla essence. Fold it.