Vegan Mango Coconut Bowls (Printer View)

A creamy, dairy-free tropical delight featuring mango, coconut cream, and crunchy toasted oats.

# Components:

→ Mango Coconut Ice Cream

01 - 3 large ripe mangoes, peeled and diced (about 3 cups)
02 - 1 can (13.5 fl oz) full-fat coconut milk, well-shaken
03 - 2 tablespoons maple 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)

# Method:

01 - In a blender, combine diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth.
02 - Pour the blended mixture into a shallow, freezer-safe container. Freeze for at least 4 hours, stirring every hour for a creamier texture. Alternatively, use an ice cream maker following the manufacturer's directions.
03 - In a nonstick skillet over medium heat, add coconut oil. Add rolled oats and shredded coconut. Toast, stirring frequently, until golden and fragrant (about 4 to 5 minutes).
04 - Drizzle the toasted oats with maple syrup, sprinkle with cinnamon and salt, and cook for 1 to 2 more minutes until crisp. Transfer to a plate and let cool completely.
05 - Scoop the frozen mango coconut mixture into serving bowls. Top generously with toasted oats, fresh mango slices, and mint leaves if using. Serve immediately.

# Expert Advice:

01 -
  • No ice cream maker needed—just your freezer and a little patience (though stirring every hour does feel like a small ritual).
  • The toasted oats add a textural surprise that keeps every spoonful interesting, making this feel more like a composed dessert than just frozen fruit.
  • It's naturally vegan and gluten-free friendly, so you can serve it confidently to almost anyone without the stress of hidden allergens.
02 -
  • If your coconut milk is thin or separated unevenly, your ice cream base will freeze differently—always shake the can well before opening, and if you're concerned about creaminess, you can use two cans instead of one for a richer result.
  • Stirring every hour sounds annoying but actually prevents a rock-hard block of ice, and by hour three or four you'll notice the texture transforming into something that actually scoops like ice cream rather than requiring you to hack at it with a spoon.
03 -
  • Dice your mangoes ahead of time and freeze them for at least an hour before blending—this jumpstarts the freezing process and means you'll get a creamier result with less stirring.
  • The difference between toasted and untoasted oats is the difference between a bowl you'll remember and one you'll forget, so don't skimp on the toasting step even though it takes only five minutes.
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