Gelatin Free Mango Coconut Crumble
Juicy ripe mango meets a golden, fragrant topping in this tropical baked dessert that feels indulgent without a single complicated step. The filling gets its glossy, jammy texture from arrowroot starch rather than any animal-derived thickener, so there's no need to scrutinize labels or worry about hidden gelatin sneaking into your dessert. Ceylon cinnamon and a squeeze of fresh lime juice brighten the fruit beautifully, while ground ginger in the crumble adds a subtle warmth that makes the whole kitchen smell incredible. Cassava flour and tapioca starch give the topping its satisfying crunch, and the shredded coconut toasts up into something almost caramel-like as it bakes. Working solid coconut oil into the dry ingredients by hand creates those perfect clumpy, pea-sized crumbs that crisp at the edges while staying a little tender underneath. A drizzle of coconut cream over the warm filling takes it from weeknight treat to something you'd proudly serve at a dinner party. This one is proof that skipping gelatin doesn't mean skipping any of the good stuff.
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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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