2 large ripe mangoes, divided (Learn the easiest way to cut and peel [url:1]here[/url])
1/2 cup coconut meat
1 1/2 cups almond milk, preferably raw
1 1/2 cups raw cashews, soaked for at least 3 hours preferably overnight
4-6 medjool dates, pitted
1/2 tbsp vanilla extract
1/2 cup coconut oil
1 tsp coconut sugar
Pinch of salt
Raw Vegan Oat Crumble
1/2 cup uncooked oats
1/4 cup raw almonds
1/4 cup raw cashews
1 tbsp maple syrup
1/2 tbsp liquid sweetener of choice, such as agave, brown rice syrup, more maple syrup, etc.
3/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger
Pinch of salt (optional)
Instructions
Raw Mango Ice Cream
Peel and dice your mangos, keeping them divided once cut. Set aside.
Place all of the ingredients, except for the mangoes and coconut sugar, into a high speed blender and process until smooth.
Pour into an ice cream maker along with 1 mango. Follow manufacturer’s instructions.
While that is being made, take the remaining mango and place it into a bowl with 1 tsp coconut sugar. This is optional, and isn’t necessary if your mango is very ripe. If it is not, this adds a nice touch of sweetness to the mango chunks that will go into your ice cream.
Once completed, stir in the remaining mango and place into the freezer to firm up until serving.
Oat Crumble
Preheat oven to 350F. Line a large baking sheet with parchment paper or silpat.
In a food processor, combine all of the dry ingredients, and pulse until broken and almost consistent throughout.
Add in the remaining liquid ingredients and pulse until uniform.
Spread flat onto the lined baking sheet.
Bake for 10 mins, stir, then place back in for another 5 mins.
Remove it from the oven, and allow it to cool for 10 mins.
