# Ingredient List:
→ Mango Coconut Ice Cream
01 - 3 large ripe mangoes, peeled and diced (about 3 cups)
02 - 1 can (13.5 fl oz) full-fat coconut milk, well-shaken
03 - 2 tablespoons maple 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 for garnish
13 - Fresh mint leaves, optional
# How to Make:
01 - Combine diced mango, coconut milk, maple syrup, vanilla extract, and salt in blender. Process until completely smooth and uniform.
02 - Transfer blended mixture into freezer-safe container. Freeze for at least 4 hours, stirring every hour to achieve creamier texture. Alternatively, process in ice cream maker according to manufacturer instructions.
03 - Heat coconut oil in nonstick skillet over medium heat. Add rolled oats and shredded coconut, 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 1 to 2 additional minutes until crisp. Transfer to plate and cool completely before serving.
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.
