Caffeine Free Mango Coconut Crumble
Juicy, sun-ripened mango meets a golden, coconut-laced crumble in a dessert that feels genuinely indulgent without a drop of coffee, tea, or any other stimulant in sight. The filling is bright and fragrant — chunks of ripe mango tossed with lime juice, maple syrup, and a whisper of Ceylon cinnamon — and it bubbles up beautifully beneath the topping as it bakes. That crumble layer is the real star: cassava flour and tapioca starch give it a satisfying crunch, while shredded coconut and coconut oil add richness and a subtle tropical depth that pairs perfectly with the fruit. Everything here is naturally free of stimulants, so you don't have to second-guess a single ingredient on the list. A drizzle of coconut cream over the warm crumble right before serving takes it from weeknight-easy to genuinely impressive. It's the kind of dessert that disappears fast, so you might want to double the batch.
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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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