# Components:
→ 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 ground cinnamon
11 - Pinch of salt
→ For Serving
12 - Fresh mango slices
13 - Fresh mint leaves, optional
# Directions:
01 - In a blender, combine diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth and uniform in texture.
02 - Pour blended mixture into a shallow freezer-safe container. Freeze for at least 4 hours, stirring vigorously every hour to achieve a creamier consistency and prevent ice crystal formation. Alternatively, use an ice cream maker following the manufacturer's instructions for optimal texture.
03 - In a nonstick skillet over medium heat, add coconut oil. Once melted, add rolled oats and shredded coconut. Toast while stirring frequently until golden and fragrant, approximately 4 to 5 minutes.
04 - Drizzle toasted oat mixture with maple syrup and sprinkle with cinnamon and salt. Cook for an additional 1 to 2 minutes until crisp and caramelized. Transfer to a plate and allow 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.
