Citric Acid Free Mango Coconut Crumble
Ripe mango and toasted coconut come together in a bubbling, golden crumble that feels like a tropical dessert dream — and every single ingredient earns its place. Avoiding citric acid can make packaged desserts and store-bought baked goods a real minefield, since it hides in everything from fruit fillings to flavored coatings, but this recipe sidesteps all of that with whole, recognizable ingredients from start to finish. The filling leans on fresh mango and a small splash of lime juice for brightness, while arrowroot starch and maple syrup pull it into a glossy, jammy base that bubbles beautifully in the oven. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil — no mystery additives, no preservatives, just a genuinely crunchy, golden topping with warm notes of Ceylon cinnamon and ginger. A drizzle of coconut cream over the top when it comes out of the oven takes it somewhere truly special. It's the kind of dessert that looks impressive but comes together with one bowl and a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!