Add the mango yogurt, pitted Medjool dates, and ripe bananas to a blender.

Blend until completely smooth and creamy, scraping down the sides as needed.

Stir in the coconut flakes.

Transfer the mixture to a freezer-safe container and smooth the top.

Freeze for 4–6 hours, or until firm.

Let the ice cream sit at room temperature for 10–20 minutes before scooping, as it will freeze quite hard.

Scoop and enjoy!