Emulsifier Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy tropical fruit meets a golden, coconut-laced topping in this warm, bubbling dessert that feels indulgent without a single synthetic additive in sight. Every ingredient here is whole and recognizable — ripe mango, cassava flour, tapioca starch, shredded coconut, and coconut oil — so there's no need to squint at a label wondering what that twelve-syllable emulsifier actually is. The arrowroot starch does the quiet work of thickening the mango filling as it bakes, giving you that glossy, jammy texture without any processed stabilizers or binding agents. A pinch of Ceylon cinnamon and fresh lime juice lift the fruit's natural sweetness, while ground ginger adds just enough warmth to the crumble to make it feel like a proper dessert. Working solid coconut oil into the dry topping with your fingertips creates those satisfying clumpy, golden crumbs that shatter when you dig in. A drizzle of coconut cream over the top pulls the whole thing together into something that tastes genuinely luxurious. It's the kind of dessert you'll want to make on repeat all mango season long.

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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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