Barley Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy ripe mango meets a golden, toasty crumble in a dessert that feels indulgent but comes together with surprisingly humble pantry staples. The filling gets its silky, jammy texture from arrowroot starch and a splash of fresh lime juice, while a touch of Ceylon cinnamon keeps things warm and fragrant without overpowering the fruit. The crumble itself is built on cassava flour and tapioca starch, so there's no grain-based thickener or grain-derived flour anywhere in the recipe — a genuine relief when you're navigating labels and trying to avoid barley in baked goods. Shredded coconut and solid coconut oil give the topping that irresistible clumpy, crunchy texture that shatters when you dig in. Maple syrup sweetens both layers naturally, tying the tropical flavors together beautifully. A drizzle of coconut cream over the warm crumble right before serving takes it from weeknight treat to something you'd proudly set on a dinner party table. Let it rest just a few minutes out of the oven and the bubbling mango filling settles into something perfectly scoopable.

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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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