Capsaicin Free Mango Coconut Crumble

Juicy ripe mango bubbling under a golden, coconut-laced crumble is the kind of dessert that feels indulgent without a single ingredient that could trigger capsaicin sensitivity. That matters more than it sounds — plenty of spice blends and even some "mild" pantry staples sneak in chili derivatives, but every component here is straightforward and easy to verify. Ceylon cinnamon and a touch of ground ginger bring warmth and depth to both the filling and the topping without any heat, so the flavor is complex and cozy rather than flat. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, giving it a satisfying crunch that shatters beautifully over the soft, lime-kissed fruit beneath. Arrowroot starch thickens the mango filling as it bakes, so you get those gorgeous bubbling edges and a jammy texture that holds together when you scoop it. A drizzle of coconut cream over the top pulls the whole thing together into something that feels genuinely special. It's the kind of dessert you'll want to make whenever mangoes are at their peak.

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