Gluten Free Mango Coconut Crumble
Juicy, caramelized mango bubbling beneath a golden, coconut-scented crumble is the kind of dessert that makes everyone at the table lean in for a closer look. The filling gets its silky body from arrowroot starch rather than wheat flour, so the whole dish comes together without a single grain of gluten in sight. Cassava flour and tapioca starch do the heavy lifting in the topping, giving it that satisfying crunch and crumble texture you'd expect from a classic — no compromise required. A hit of fresh lime juice brightens the mango, while Ceylon cinnamon and ground ginger add warmth without overpowering the fruit's natural sweetness. Working solid coconut oil into the dry ingredients by hand creates those irresistible pea-sized clumps that toast up beautifully in the oven. Finish it with a drizzle of coconut cream and you've got a dessert that feels genuinely indulgent, not like something that had to work around a restriction.
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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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