Fish Free Mango Coconut Crumble
Juicy, sun-ripened mango meets a golden, coconut-laced crumble topping in a dessert that feels like a tropical vacation in baking dish form. The filling gets tossed with arrowroot starch and a squeeze of fresh lime juice, which helps it bubble up thick and glossy without any gummy aftertaste. Ceylon cinnamon and a hint of ground ginger weave through both the fruit and the crumble, giving every bite a warm, aromatic depth that pairs beautifully with the natural sweetness of ripe mango. The topping itself — built from cassava flour, tapioca starch, and shredded coconut — bakes into something wonderfully crisp and clumpy, with just enough chew from the coconut to keep things interesting. Everything here is plant-based and free from seafood-derived ingredients, so there's no need to scrutinize labels or worry about hidden fish-based additives that sometimes sneak into store-bought desserts. A drizzle of coconut cream over the warm crumble right before serving takes it completely over the top. This one is genuinely easy to pull off and impressive enough to set on the table for guests.
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!