Vegan Mango Coconut Ice Cream Bowls (Printable Version)

Tropical mango and creamy coconut blend into a luscious frozen treat, crowned with crispy cinnamon-spiced oats for perfect texture contrast.

# The Ingredients You'll 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
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

→ Serving

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

# Step-by-Step Instructions:

01 - Combine diced mango, coconut milk, maple syrup, vanilla extract, and salt in blender. Process until completely smooth. Transfer mixture to shallow freezer-safe container and freeze for minimum 4 hours, stirring every hour for creamier texture. Alternatively, use ice cream maker according to manufacturer directions.
02 - Heat coconut oil in nonstick skillet over medium heat. Add rolled oats and shredded coconut, stirring frequently until golden and fragrant, approximately 4 to 5 minutes. Drizzle with maple syrup, sprinkle with cinnamon and salt, cook 1 to 2 additional minutes until crisp. Transfer to plate and cool completely.
03 - Scoop frozen mango coconut mixture into serving bowls. Top generously with cooled toasted oats, fresh mango slices, and mint leaves if desired. Serve immediately.

# Additional Tips::

01 -
  • It's naturally creamy and rich without a drop of dairy, so even your non-vegan friends won't believe it's plant-based.
  • The contrast between silky frozen mango and those crispy, nutty oats is seriously addictive.
  • You can make it entirely ahead of time, which means zero stress when guests arrive.
02 -
  • If your mango mixture freezes too solid and won't scoop, let it sit on the counter for 5 minutes—this makes all the difference between frustration and smooth spoonfuls.
  • The toasted oats must cool completely before you add them, otherwise they'll soften and lose that satisfying crunch that makes this dessert special.
03 -
  • Don't skip the hourly stirring during freezing—it genuinely transforms the texture from icy to creamy, and it only takes 30 seconds each time.
  • The secret to perfectly toasted oats is medium heat and constant stirring; high heat will burn them before they become fragrant, and low heat will just waste your time.
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