Almond Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, sun-ripened mango meets a golden, coconut-laced crumble in a dessert that feels like a tropical vacation in a baking dish. The filling gets tossed with a little arrowroot starch, maple syrup, and a squeeze of fresh lime juice, so it bubbles up thick and glossy without any refined sugar or mystery thickeners. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until you get those perfect coarse, clumpy crumbs that bake up crisp and golden at the edges. A pinch of Ceylon cinnamon and ground ginger tie the whole thing together with just enough warmth to make it feel special. For anyone navigating tree nut allergies, this kind of crumble can be a minefield — most recipes lean heavily on almond flour or sliced almonds for texture, but this one delivers that same satisfying crunch through coconut and cassava instead. Finish it with a drizzle of coconut cream straight from the can and you have a dessert that is genuinely impressive without a single compromise.

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Ingredients

4 servings

For the filling

3 large ripe mangoes (about 3 lb total), peeled, pitted, and cut into ¾-inch chunks
1 tbsp arrowroot starch
1 tbsp maple syrup
1 tsp fresh lime juice
¼ tsp ground ceylon cinnamon

For the crumble

½ cup cassava flour
¼ cup tapioca starch
½ cup unsweetened shredded coconut
3 tbsp maple syrup
3 tbsp coconut oil, solid
½ tsp ground ceylon cinnamon
¼ tsp ground ginger
¼ tsp fine sea salt

For serving

¼ cup coconut cream, for drizzling (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
2
In a mixing bowl, toss the mango chunks with the arrowroot starch, 1 tbsp maple syrup, lime juice, and 1/4 tsp Ceylon cinnamon until the fruit is evenly coated. Transfer to the prepared baking dish and spread into an even layer.

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