# 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
# Step-by-Step Guide:
01 - In a blender, combine diced mango, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until completely smooth.
02 - Pour blended 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 manufacturer's directions.
03 - In a nonstick skillet over medium heat, add coconut oil. Add rolled oats and shredded coconut. Toast, stirring frequently, until golden and fragrant, approximately 4 to 5 minutes.
04 - Drizzle with maple syrup, sprinkle with cinnamon and salt, and cook for 1 to 2 additional minutes until crisp. Transfer to a plate and allow to cool completely.
05 - Scoop frozen mango coconut mixture into serving bowls. Top generously with toasted oats, fresh mango slices, and mint leaves if desired. Serve immediately.
