# What you'll 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 needed)
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)
# Method:
01 - Combine diced mango, coconut milk, maple syrup, vanilla extract, and salt in a blender. Process until completely smooth. Transfer mixture to a shallow freezer-safe container and freeze for at least 4 hours, stirring every hour for optimal creaminess. Alternatively, use an ice cream maker following manufacturer instructions.
02 - Heat coconut oil in a nonstick skillet over medium heat. Add rolled oats and shredded coconut, stirring frequently until golden and fragrant, approximately 4 to 5 minutes. Drizzle with maple syrup and sprinkle with cinnamon and salt. Cook for 1 to 2 additional minutes until crisp. Transfer to a plate and allow to cool completely.
03 - Scoop frozen mango coconut mixture into serving bowls. Top generously with toasted oat mixture, fresh mango slices, and mint leaves if desired. Serve immediately.
