Vegan Mango Coconut Bowls (Printable)

Creamy mango and coconut frozen treat topped with toasted oats and fresh fruit for a wholesome summer indulgence.

# What you need:

→ Mango Coconut Ice Cream

01 - 3 large ripe mangoes, peeled and diced (approximately 3 cups)
02 - 1 can (13.5 fl oz) full-fat coconut milk, well-shaken
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of salt

→ Toasted Oats

06 - 1/2 cup rolled oats, certified gluten-free if needed
07 - 2 tablespoons unsweetened shredded coconut
08 - 1 tablespoon coconut oil
09 - 1 tablespoon maple syrup
10 - Pinch of ground cinnamon
11 - Pinch of salt

→ For Serving

12 - Fresh mango slices
13 - Fresh mint leaves, optional

# Directions:

01 - In a blender, combine diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth and transfer mixture to a shallow freezer-safe container.
02 - Freeze for at least 4 hours, stirring every hour for optimal creaminess. Alternatively, follow ice cream maker manufacturer's directions for a smoother consistency.
03 - In a nonstick skillet over medium heat, warm coconut oil. Add rolled oats and shredded coconut, stirring frequently until golden and fragrant, approximately 4 to 5 minutes.
04 - Drizzle the toasted oat mixture with maple syrup and sprinkle with cinnamon and salt. Cook for 1 to 2 additional minutes until crisp. Transfer to a plate and cool completely before serving.
05 - Scoop frozen mango coconut mixture into serving bowls. Top generously with cooled toasted oats, fresh mango slices, and mint leaves if desired. Serve immediately.

# Expert tips:

01 -
  • It tastes indulgently creamy without a single drop of dairy, which means you can actually feel good about eating it.
  • The toasted oats add this unexpected textural magic that transforms what could be a one-note frozen treat into something genuinely crave-worthy.
  • Four hours is just enough time to make it ahead for a dinner party, but not so long that you're waiting around like you're defrosting meat.
02 -
  • If you skip the stirring step and just leave the mixture untouched in the freezer, you'll end up with something closer to a mango popsicle than ice cream—beautiful but fundamentally different.
  • The oats must cool completely before you serve them, or they'll melt into the ice cream and become soft and soggy, which defeats the entire textural purpose.
03 -
  • If your mango ice cream never fully freezes after four hours, your freezer might be running warmer than it should—wrap the container in a towel to insulate it better, or next time blend in half a cup of frozen mango chunks from the start.
  • Toasted oat toppings can be made three days ahead and stored in an airtight container, which means you can have impressive dessert bowls ready in literally five minutes on hot days.
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