Brazil Nut Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy ripe mango meets a golden, fragrant topping in this tropical crumble that feels like a proper dessert without any of the usual fuss. The filling gets tossed with arrowroot starch, a squeeze of lime, and a whisper of Ceylon cinnamon, so it bakes up glossy and jammy rather than watery or flat. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and maple syrup — the result is those satisfying clumpy, crunchy bits that make a crumble worth eating. Everything here is naturally free from tree nuts, and since the ingredient list is short and straightforward, there's no need to scrutinize labels for hidden nut-based flours or oils. A drizzle of coconut cream over the warm filling pulls the whole thing together into something that tastes genuinely indulgent. It's the kind of dessert that disappears fast, so you might want to plan for seconds.

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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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