Vegan Mango Coconut Bowls (Printable)

Creamy mango and coconut blend topped with crunchy toasted oats for a refreshing summer delight.

# What You 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 required)
07 - 2 tablespoons unsweetened shredded coconut
08 - 1 tablespoon coconut oil
09 - 1 tablespoon maple syrup
10 - Pinch of cinnamon
11 - Pinch of salt

→ For Serving

12 - Fresh mango slices
13 - Fresh mint leaves (optional)

# How To Make It:

01 - 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 and freeze for at least 4 hours, stirring every hour for a creamier texture. Alternatively, use an ice cream maker following manufacturer directions.
02 - In a nonstick skillet over medium heat, add coconut oil. Add rolled oats and shredded coconut, toasting while stirring frequently, until golden and fragrant (approximately 4-5 minutes). Drizzle with maple syrup, sprinkle with cinnamon and salt, and cook for 1-2 additional minutes until crisp. Let cool completely before serving.
03 - Scoop the frozen mango coconut mixture into serving bowls. Top generously with toasted oats, fresh mango slices, and mint leaves if desired. Serve immediately.

# Expert Advice:

01 -
  • It actually tastes like creamy ice cream despite being completely dairy-free—no weird aftertaste or icy disappointment waiting for you.
  • The toasted oats add this irresistible crunch that keeps things interesting and makes the whole bowl feel intentional rather than thrown together.
  • You can have it ready in an afternoon, and it feels fancy enough to serve guests but simple enough that you won't stress about it.
02 -
  • If you don't stir the mixture every hour while freezing, you'll end up with a rock-solid block instead of scoopable ice cream—learned that one the hard way and ended up chiseling like I was in an archaeological dig.
  • Toast your oats on medium heat, not high, because they can go from golden to burnt in about thirty seconds flat, and burnt coconut tastes like charcoal.
03 -
  • If you forgot to freeze the mango chunks beforehand, add a handful of regular ice cubes to the blender to get that creamy consistency without compromising flavor.
  • The oat topping is genuinely delicious eaten straight from the skillet while it's still warm, so plan accordingly if you're sharing kitchen space with anyone who might discover it.
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