Eggless 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 lime juice, which keeps it glossy and just thick enough without any eggs or dairy holding it together. Cassava flour and tapioca starch give the topping real structure and a satisfying crunch, while shredded coconut and solid coconut oil create those irresistible clumpy, buttery crumbs that bake up beautifully. Ceylon cinnamon and a hint of ground ginger thread warmth through every layer without overpowering the bright, tropical fruit. It comes together in one bowl, bakes until bubbling and golden, and a drizzle of coconut cream at the end makes it feel genuinely indulgent. This is the kind of naturally egg-free baking that doesn't ask you to compromise on texture or flavor — it just works.

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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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