Black Pepper Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy tropical fruit meets a golden, coconut-laced topping in this warm, bubbling dessert that feels indulgent without a single complicated step. Ripe mango chunks are tossed with arrowroot starch, a splash of lime juice, and a whisper of Ceylon cinnamon before going into the oven, where they soften into a glossy, fragrant filling that practically perfumes the whole kitchen. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and maple syrup — it bakes up clumpy and golden with just the right amount of crunch. Many spice blends and pre-made dessert mixes sneak in black pepper as a background note, but every ingredient here is chosen with that in mind, so you can dig in without second-guessing the spice drawer. Ceylon cinnamon and ground ginger do all the warm-spice heavy lifting, giving the topping real depth and a gentle heat that pairs beautifully with the sweet mango. A drizzle of coconut cream over the top right before serving takes it from weeknight treat to something that genuinely looks like it came from a café. Let it rest just a few minutes out of the oven so the filling tightens up, then serve it warm while the topping is still crisp at the edges.

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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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