Chicken 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 is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets tossed with arrowroot starch and a squeeze of fresh lime juice, which helps it thicken into a glossy, bubbling sauce that tastes like a tropical vacation. Ceylon cinnamon and ground ginger weave through both the fruit layer and the crumble, giving every bite a warm, aromatic depth that feels far more sophisticated than the effort involved. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — worked into coarse, clumpy crumbs that bake up beautifully crisp at the edges while staying a little tender in the middle. Maple syrup sweetens everything naturally, so there's no refined sugar in sight. A drizzle of coconut cream over the warm crumble at the end is optional, but honestly, don't skip it — it melts into the filling and makes the whole thing feel indulgent and lush.

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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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