Vegan Mango Coconut Bowls (Printable Version)

Creamy mango and coconut blend with toasted oats creates a wholesome, refreshing frozen treat.

# What You'll Need:

→ 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
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

# How to Prepare:

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

# Expert Suggestions:

01 -
  • It tastes like dessert but won't leave you feeling sluggish afterward.
  • No special equipment needed if you don't have an ice cream maker, just a freezer and patience.
  • The contrast between creamy ice cream and crunchy oats is addictively satisfying.
02 -
  • If you forget to stir the mixture in the freezer, you'll end up with a hard block instead of creamy ice cream—stirring every hour really does make a difference.
  • The oats must cool completely before you add them to the bowls, or they'll melt the ice cream and turn soggy in seconds.
03 -
  • Freeze your mango chunks ahead of time for even creamier results—the ice crystals already formed in the fruit help create that perfect scoopable texture.
  • If you don't have an ice cream maker, this hand-stirred method actually works beautifully because mango's natural pectin helps prevent large ice crystals from forming.
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