Beef Free Mango Coconut Crumble
Juicy ripe mango meets a golden, toasty crumble in a dessert that feels both tropical and deeply comforting. The filling is bright and fragrant — chunks of fresh mango tossed with lime juice, maple syrup, and a touch of Ceylon cinnamon — while the topping delivers serious crunch thanks to shredded coconut, cassava flour, and tapioca starch worked together with solid coconut oil. Every single ingredient here comes from the plant kingdom, so there is absolutely nothing to second-guess if you are keeping things beef-free or simply want a wholesome, crowd-pleasing bake. The arrowroot starch does quiet, clever work in the filling, thickening those bubbling mango juices into a glossy, jammy sauce as it bakes. A drizzle of coconut cream over the warm crumble takes it somewhere close to indulgent without any fuss. This is the kind of dessert that disappears fast at a dinner table, and the good news is it is genuinely simple to pull together with ingredients you can find at most grocery stores.
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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.
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