Artificial Food Coloring Free Mango Coconut Crumble
Juicy tropical fruit, a golden crumble, and a drizzle of coconut cream — this dessert is the kind of thing that disappears fast at any gathering. The filling leans on ripe mango's natural sweetness, brightened with fresh lime juice and warm Ceylon cinnamon, so there's no need for anything artificial to make it taste vibrant and alive. Arrowroot starch thickens the fruit as it bakes, giving you that gorgeous, glossy filling without any mystery additives. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, all bound with maple syrup and coconut oil — every single ingredient is exactly what it says it is, nothing more. For anyone who has learned to read labels the hard way, that kind of ingredient transparency is genuinely refreshing. A hint of ground ginger in the topping adds just enough warmth to complement the mango without competing with it. Serve it straight from the oven with a pour of coconut cream and you've got a dessert that feels indulgent, looks beautiful, and keeps things completely clean.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!