Chestnut Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, caramelized mango bubbling beneath a golden, coconut-scented crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets a gentle lift from arrowroot starch and a squeeze of fresh lime juice, which keeps everything bright and jammy rather than starchy or flat. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up with real texture — crisp at the edges, slightly chewy in the center, and deeply fragrant from Ceylon cinnamon and ground ginger. Coconut oil binds it all together without any nut-based ingredients, which means you can serve this confidently to anyone navigating tree nut concerns without sacrificing a single bit of indulgence. A drizzle of coconut cream over the top right before serving takes it from weeknight treat to something that genuinely feels special. It's the kind of tropical, feel-good bake that earns a permanent spot in your rotation.

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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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