Save to Pins Imagine the perfect tropical dessert that combines the sunshine sweetness of ripe mangoes with the creamy richness of coconut milk. This Vegan Mango Coconut Ice Cream with Toasted Oats brings together these irresistible flavors in a refreshing frozen treat that's completely dairy-free. The contrasting textures of silky smooth ice cream and crunchy toasted oats create a dessert experience that's both indulgent and refreshing.
Save to Pins This vibrant dessert captures the essence of summer in every spoonful. The natural sweetness of ripe mangoes means you need very little added sweetener, making this a healthier alternative to store-bought frozen treats. Plus, the toasted oat topping adds a wonderful contrast to the smooth ice cream, along with a subtle warmth from cinnamon that elevates the entire dish.
- For the Mango Coconut Ice Cream: 3 large ripe mangoes (peeled and diced, about 3 cups), 1 can (400 ml) full-fat coconut milk (well-shaken), 2 tbsp maple syrup (or agave syrup), 1 tsp pure vanilla extract, pinch of salt
- For the Toasted Oats: 1/2 cup rolled oats (certified gluten-free if needed), 2 tbsp unsweetened shredded coconut, 1 tbsp coconut oil, 1 tbsp maple syrup, pinch of cinnamon, pinch of salt
- For Serving: Fresh mango slices, fresh mint leaves (optional)
- Prepare the Mango Coconut Ice Cream:
- In a blender, combine diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth. Pour 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 manufacturers directions.
- Toast the Oats:
- In a nonstick skillet over medium heat, add coconut oil. Add rolled oats and shredded coconut. Toast, stirring frequently, until golden and fragrant (about 4–5 minutes). Drizzle with maple syrup, sprinkle with cinnamon and salt, and cook for 1–2 more minutes until crisp. Let cool completely.
- Assemble the Bowls:
- Scoop the frozen mango coconut mixture into bowls. Top generously with toasted oats, fresh mango slices, and mint leaves if using. Serve immediately.
For the creamiest texture, be sure to use full-fat coconut milk, and don't skip the hourly stirring during freezing if you're not using an ice cream maker. The stirring breaks up ice crystals and incorporates air, resulting in a smoother final product. When selecting mangoes, choose ones that yield slightly to gentle pressure and smell sweet at the stem end for the best flavor.
This recipe is wonderfully adaptable. Try swapping half the mango for pineapple for a piña colada inspired flavor. For a more decadent version, fold in some vegan white chocolate chips before the final freeze. You can also substitute the maple syrup with agave nectar or even coconut sugar dissolved in a bit of warm water. For a lower-sugar option, use very ripe mangoes and reduce or omit the added sweetener.
Serve these beautiful ice cream bowls as a refreshing dessert after a spicy meal, or as a special afternoon treat on hot days. For an elegant presentation, use a round ice cream scoop and place in chilled bowls. The toasted oat topping is best added just before serving to maintain its crunch. A light sprinkle of toasted coconut flakes or a tiny drizzle of coconut cream can add an extra touch of indulgence.
Save to Pins This Vegan Mango Coconut Ice Cream with Toasted Oats isn't just a dessert—it's a celebration of tropical flavors that comes together with minimal effort. The natural pairing of mango and coconut creates a dairy-free frozen treat that's every bit as satisfying as traditional ice cream, while the toasted oats provide a nutritious crunch that transforms this from a simple frozen dessert into a complete treat. Whether enjoyed as a cooling summer indulgence or as a bright finish to a dinner party, these vibrant bowls are sure to impress vegans and non-vegans alike.
Questions & Answers
- → How can I achieve a creamier texture?
Stir the mixture every hour while freezing or use an ice cream maker to ensure a smoother consistency.
- → Can I use other fruits instead of mango?
Yes, stone fruits or berries can be substituted for mango to create different flavor profiles.
- → What oats are best for the toasted topping?
Rolled oats work well; choose certified gluten-free if necessary, and toast them with coconut oil and spices for added flavor.
- → Is it possible to make this nut-free?
Ensure the coconut products used are free from cross-contamination with nuts to keep the dish nut-free.
- → What are suitable serving suggestions?
Serve immediately with fresh mango slices and optional mint leaves. It pairs well with chilled dessert wine or coconut water.