Vegan Mango Coconut Bowls (Printable Version)

Dairy-free frozen delight with mango, coconut cream, and crunchy toasted oats for a wholesome summer refreshment.

# What 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 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)

# How-To Steps:

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's instructions.
03 - In a nonstick skillet over medium heat, add coconut oil. Add rolled oats and shredded coconut. Toast, stirring frequently, until golden and fragrant (approximately 4 to 5 minutes).
04 - Drizzle toasted oats with maple syrup, sprinkle with cinnamon and salt, and cook for 1 to 2 additional minutes until crisp. Transfer to a plate and 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.

# Expert Advice:

01 -
  • It tastes indulgent and fancy but honestly just blends fruit and lets the freezer do the heavy lifting.
  • The contrast between the creamy ice cream and crunchy toasted oats feels like you're treating yourself to something special.
  • No ice cream maker required, though one makes life easier—stirring it by hand works perfectly fine.
02 -
  • If you forget to stir the freezing mixture, it becomes one solid brick that's nearly impossible to scoop—set a phone reminder or freeze it in smaller portions you can blend again if needed.
  • Toasting the oats in a dry skillet without oil makes them more prone to burning, so that tablespoon of coconut oil is actually doing crucial work, not just adding fat.
03 -
  • Adding a tablespoon of coconut oil to the ice cream base creates an even more luxurious texture and keeps it scoopable straight from the freezer instead of rock-hard.
  • If you have an ice cream maker, use it—the result is noticeably smoother, though the stirring method genuinely works and keeps your appliance count down.
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