Description
This refreshing Vegan Mango Coconut Bowl features a creamy mango coconut ice cream base paired with toasted oats and shredded coconut for a delightful crunch. Naturally sweetened with maple syrup and enhanced with hints of vanilla and cinnamon, this dairy-free, gluten-free dessert is perfect for a light yet indulgent treat. Simple to prepare and packed with tropical flavors, it’s a wholesome and satisfying vegan dessert option.
Ingredients
Scale
Mango Coconut Ice Cream Base
- 3 large ripe mangoes, peeled and diced (approximately 3 cups)
- 1 can (13.5 fl oz) full-fat coconut milk, well-shaken
- 2 tablespoons maple syrup or agave syrup
- 1 teaspoon pure vanilla extract
- Pinch of salt
Toasted Oat Topping
- 1/2 cup rolled oats, certified gluten-free if required
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- Pinch of ground cinnamon
- Pinch of salt
Garnish
- Fresh mango slices
- Fresh mint leaves, optional
Instructions
- Prepare the Mango Coconut Ice Cream Base: In a blender, combine peeled and diced mangoes, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth and uniform in texture.
- Freeze the Ice Cream Mixture: Pour the blended mixture into a shallow freezer-safe container. Freeze for at least 4 hours, stirring vigorously every hour to ensure a creamier consistency and to prevent ice crystal formation. Alternatively, use an ice cream maker according to manufacturer’s instructions for optimal texture.
- Toast the Oats and Coconut: Heat a nonstick skillet over medium heat and add the coconut oil. Once melted, add rolled oats and shredded coconut. Toast while stirring frequently until golden and fragrant, approximately 4 to 5 minutes.
- Season and Crisp the Mixture: Drizzle the toasted oat mixture with maple syrup, then sprinkle with ground cinnamon and salt. Continue cooking for 1 to 2 minutes until the mixture is crisp and caramelized. Remove from skillet and transfer to a plate to cool completely.
- Assemble the Bowls: Scoop the frozen mango coconut mixture into serving bowls. Top generously with the cooled toasted oats, fresh mango slices, and mint leaves if using. Serve immediately for the best taste and texture.
Notes
- For a smoother ice cream texture, using an ice cream maker is recommended but not necessary.
- Stirring the ice cream mixture every hour during freezing helps to avoid icy textures.
- Ensure mangoes are ripe and sweet for best flavor.
- This recipe is naturally gluten-free if certified oats are used and fits vegan dietary needs.
- To make the toasted oat topping ahead of time, store it in an airtight container once completely cooled.
