Save There's something truly magical about the combination of sweet, ripe mangoes and creamy coconut. This vegan mango coconut ice cream brings together these tropical flavors in a refreshing frozen dessert that's both indulgent and light. The contrast of the smooth, fruity ice cream against the crunch of toasted oats creates a delightful textural experience that will transport you to a beachside paradise with every spoonful.
Save This dessert takes me back to warm summer evenings spent with friends, sharing stories as the sun sets. The vibrant yellow of the mango ice cream brightens any table, while the aromatic toasted oats provide a cozy, comforting element. What I love most is how this treat manages to feel both special and nourishing at the same time - a true guilt-free indulgence that celebrates nature's sweetness.
Ingredients
- 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)
Instructions
- 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.
Zusatztipps für die Zubereitung
The key to the creamiest texture is stirring the ice cream mixture periodically as it freezes. This breaks up ice crystals and incorporates air for a smoother result. If you're short on time, you can freeze the mango chunks beforehand - this will help the mixture freeze faster. For the oats, be sure to keep a close eye on them as they toast, as they can go from golden to burnt quickly. The finished oat mixture can be stored in an airtight container for up to a week, making it easy to enjoy this dessert multiple times.
Varianten und Anpassungen
This versatile recipe welcomes many delicious variations. Try substituting the mango with ripe peaches, nectarines, or a mix of berries for a different flavor profile. For a protein boost, add a tablespoon of chia seeds or hemp hearts to the toasted oat mixture. If you prefer a more indulgent dessert, fold in some chopped dark chocolate pieces just before the final freeze. Those who enjoy spice might appreciate a tiny pinch of cardamom or ginger added to the ice cream base, which pairs beautifully with the mango and coconut flavors.
Serviervorschläge
For an elegant presentation, serve these mango coconut bowls in chilled glasses or coconut shells if available. The dessert makes a refreshing end to a spicy meal or a delightful afternoon treat on a hot day. For a complete tropical experience, pair with a small glass of coconut water or a fruity herbal tea. When entertaining, set up a toppings bar with additional options like chopped pistachios, toasted coconut flakes, or a drizzle of passion fruit puree, allowing guests to customize their bowls to their liking.
Save This vegan mango coconut ice cream with toasted oats brings together the best of wholesome ingredients in a dessert that feels like pure sunshine in a bowl. The minimal preparation required belies the complex flavors and textures you'll experience. Whether enjoyed as a cooling summer treat or a reminder of warmer days during colder months, these vibrant bowls offer a moment of sweet tropical escape that nourishes both body and spirit.
Recipe FAQ
- → How do I achieve a creamy texture without dairy?
Using full-fat coconut milk and blending the mangoes until smooth creates a rich, creamy base. Stirring occasionally during freezing helps maintain a soft consistency.
- → Can I substitute the oats for a nut-free alternative?
Yes, toasted oats add crunch without nuts, but you can replace them with seeds like pumpkin or sunflower for a similar texture.
- → What’s the best way to toast oats evenly?
Toast oats with coconut oil over medium heat, stirring frequently until golden and fragrant, usually about 4–5 minutes.
- → How long should I freeze the mango coconut mixture?
Freeze for at least 4 hours, stirring hourly to prevent large ice crystals and ensure creaminess.
- → Can I prepare this in advance?
Yes, freeze the mixture ahead and prepare toasted oats separately before assembling bowls just prior to serving.
- → Are there any nut allergies concerns with this dish?
This contains coconut, which may be a tree nut allergen for some, so please ensure guests are aware.