Drain the chickpeas, reserving the canning liquid into an airtight container.
Place the chickpeas in a separate airtight container and refrigerate for another use. Chill the canning liquid for 2 hours or until cold.
Preheat oven to 150°C and line two baking trays with baking paper. When canning liquid is cold, transfer to a stand mixer with a whisk attachment and whisk for 8 minutes, or until mixture turns to soft peaks.
Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until sugar is completely dissolved, then whisk in the cornflour.
Gently scoop about a ¼ cup mixture per meringue, shape 10(ish)cm rounds onto the baking trays to make 12 meringues.
Place in the oven and immediately reduce oven to 100°C. Bake for 1 hour 15 minutes or until outside of meringue is firm and crisp.
Turn off oven and leave meringues to dry out in the oven for 4 hours, or overnight.
To make your frosting, use your stand mixer to beat the Dairy Free Down Under cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.
The next day (or 4 hours later), dollop the dairy free cream cheese mixture over meringues and scatter with fresh mango, pistachios, coconut flakes
Crunch, and enjoy!