A creamy vegan frozen treat featuring mango, coconut cream, and crunchy toasted oats for a refreshing delight.
# What You'll Need:
→ Mango Coconut Ice Cream
01 - 3 large ripe mangoes, peeled and diced (approximately 3 cups)
02 - 1 can (13.5 fluid ounces) 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
# Cooking Steps:
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 into a shallow, freezer-safe container.
02 - Freeze for at least 4 hours, stirring every hour to achieve a creamier texture. Alternatively, process in an ice cream maker according to manufacturer instructions.
03 - Heat coconut oil in a nonstick skillet over medium heat. Add rolled oats and shredded coconut, stirring frequently until golden and fragrant, approximately 4 to 5 minutes.
04 - Drizzle with maple syrup and sprinkle with cinnamon and salt. Cook for 1 to 2 additional minutes until crisp, then transfer to a plate to cool completely.
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.
