Celery Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, caramelized mango tucked under a golden, coconut-scented crumble — this dessert is the kind of thing that disappears fast at any table. The filling gets a gentle lift from arrowroot starch and a squeeze of fresh lime juice, which keeps it glossy and just thick enough without turning starchy or heavy. Cassava flour and tapioca starch do the heavy lifting in the topping, giving you that satisfying crunch and crumble texture you'd expect from a classic, with shredded coconut adding a subtle chew and toasty depth. Ceylon cinnamon and ground ginger thread warmth through every layer, making the whole thing smell absolutely incredible as it bakes. Every single ingredient here is naturally free of celery and celery derivatives — no hidden seasonings, no spice blends to second-guess, just clean, straightforward components you can feel good about. A drizzle of coconut cream over the top right before serving takes it from weeknight treat to something that genuinely feels special.

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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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