BHA & BHT Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy tropical mango meets a golden, fragrant crumble topping in a dessert that feels indulgent without a single synthetic preservative in sight. BHA and BHT tend to sneak into packaged baking mixes, flavored oils, and even some shredded coconut products, which is why building this from scratch with whole, recognizable ingredients makes such a difference. The filling leans on arrowroot starch to thicken those bubbling mango juices naturally, while a hit of fresh lime juice keeps everything bright and balanced. Cassava flour and tapioca starch give the crumble a satisfying, slightly crisp texture that holds together beautifully without any processed additives doing the heavy lifting. Ceylon cinnamon and ground ginger layer in warmth that plays perfectly against the sweetness of ripe mango, and coconut oil binds the topping into those irresistible clumpy, golden bits. A drizzle of coconut cream over the top right before serving takes it somewhere that feels genuinely special. This is the kind of clean, crowd-pleasing dessert you'll want to keep in your regular rotation.

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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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