Save Last summer, a friend showed up at my door with three enormous mangoes from the farmer's market, and I realized I had exactly one can of coconut milk in my pantry. That constraint sparked something—within an hour, I'd created this vegan mango coconut ice cream, and it became the thing everyone asked me to bring to potlucks. The creamy, tropical base combined with those addictively crunchy toasted oats made something feel both indulgent and refreshingly honest at the same time.
I made this for my sister's birthday dinner on the hottest day of August, and watching everyone's faces light up when they tasted it—that's when I knew it wasn't just dessert, it was a memory being made around the table.
Ingredients
- Ripe mangoes (3 large): Choose ones that yield slightly to pressure and smell sweet at the stem—they freeze into the most luxurious base.
- Full-fat coconut milk (1 can, 400 ml): Shake it well before opening; that thick cream at the top is what gives this creaminess without dairy.
- Maple syrup (2 tbsp): It dissolves smoothly and adds a subtle warmth that doesn't overpower the mango.
- Pure vanilla extract (1 tsp): A small amount goes a long way—it lifts the tropical flavors without announcing itself.
- Salt (pinch): This tiny addition balances the sweetness and makes everything taste more vivid.
- Rolled oats (1/2 cup): The texture hero—toasted until golden, they become crispy-chewy and irresistible.
- Unsweetened shredded coconut (2 tbsp): Toast it alongside the oats so it gets nutty and fragrant.
- Coconut oil (1 tbsp): The fat that makes the oats toast to golden perfection.
- Cinnamon (pinch): Adds warmth that plays beautifully with mango and coconut.
- Fresh mango slices and mint (for serving): These finishing touches make it feel special and bright.
Instructions
- Blend the tropical base:
- Combine your diced mango, coconut milk, maple syrup, vanilla, and salt in the blender and go until absolutely smooth—no fibrous bits should remain. This creates the canvas for everything else.
- Freeze with intention:
- Pour into a shallow freezer-safe container and freeze for at least 4 hours, stirring every hour if you can remember. This breaks up ice crystals and creates a creamier texture than leaving it untouched.
- Toast the oat mixture:
- Warm coconut oil in a skillet over medium heat, then add oats and shredded coconut. Stir constantly until they turn golden and the kitchen smells like toasted coconut—about 4 to 5 minutes total.
- Finish the oats:
- Drizzle everything with maple syrup, sprinkle cinnamon and salt over top, and keep stirring for 1 to 2 more minutes until they crisp up. Spread on a plate to cool completely so they don't clump together.
- Assemble and serve:
- Scoop the frozen mango mixture into bowls, pile on those toasted oats generously, add fresh mango slices and mint if you're feeling fancy, and eat immediately. The contrast between cold and crispy is what makes this work.
Save There's something genuinely moving about offering people food that nourishes them without any compromise—no dairy guilt, no mystery ingredients, just tropical fruit and honest coconut. That's when I realized this wasn't just a summer dessert; it was a small act of care.
The Magic of Timing
The hour-by-hour stirring isn't just technique—it's actually a gift to yourself. Each time you open the freezer, the smell of mango hits you, and there's something meditative about breaking up those ice crystals with a fork. I've found that if I forget a stirring session, I just give it a few extra minutes of blending in a food processor before serving, and it softens right back up.
Why Coconut Milk Matters
Full-fat coconut milk isn't just an ingredient—it's the reason this tastes creamy without a dairy aisle in sight. That thick cream that settles at the top of the can is pure magic when blended with mango. I've tried light versions, and they separate and turn icy, so don't skimp here.
Serving and Storage Ideas
These bowls are best eaten the day you make them, when the ice cream is still at that perfect scoopable consistency and the oats are at peak crispness. If you need to make them ahead, toast the oats separately and add them just before serving—they'll stay crunchy and won't get soggy.
- Pair it with a chilled glass of coconut water or a light dessert wine for a complete moment.
- Try substituting peaches or fresh berries when mango's out of season.
- Store the ice cream base in the freezer for up to two weeks—the oats stay fresh in an airtight container for four days.
Save This dessert taught me that the best vegan treats aren't about replacing anything—they're about celebrating what coconut, mango, and a little intention can actually do. Make it this week.
Kitchen Tips & Answers
- → How do I achieve a creamy texture in the frozen mango coconut mixture?
Blending mango with full-fat coconut milk and stirring the mixture every hour while freezing helps maintain creaminess by preventing ice crystals.
- → Can I use other fruits instead of mango?
Yes, stone fruits or berries can be substituted to create variations while maintaining the tropical flavor profile.
- → What is the best way to toast the oats for optimal crunch?
Toast rolled oats and shredded coconut in coconut oil over medium heat, stirring frequently until golden and fragrant, then finish with maple syrup and cinnamon for a crisp coating.
- → Is it necessary to use maple syrup in both the frozen base and oat topping?
Maple syrup balances sweetness naturally in both components, but you can adjust amounts or substitute with agave syrup as preferred.
- → How can I make this suitable for gluten-free diets?
Use certified gluten-free oats to ensure the dish remains gluten-free without compromising flavor or texture.