Dairy Free Mango Coconut Crumble
Juicy ripe mango meets a golden, toasty crumble in a dessert that feels genuinely indulgent without a drop of butter or cream in sight. The filling gets tossed with arrowroot starch, a touch of maple syrup, and fresh lime juice, so it bubbles up thick and glossy in the oven rather than turning watery. For the topping, solid coconut oil works into cassava flour, tapioca starch, and shredded coconut the same way cold butter would — producing those satisfying clumpy, pea-sized crumbs that bake up crisp and golden at the edges. A whisper of Ceylon cinnamon and ground ginger ties the whole thing together with warm spice that doesn't overpower the bright tropical fruit underneath. The optional drizzle of coconut cream at the end adds a lush, creamy finish that makes it feel like a proper restaurant dessert. It's the kind of recipe that proves skipping dairy doesn't mean skipping richness — it just means leaning into ingredients that bring their own natural depth.
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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.
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