
Juicy, caramelized mango tucked beneath a golden, coconut-scented crumble — this dessert is the kind of thing that disappears fast at any table. The filling gets a bright lift from fresh lime juice and warm Ceylon cinnamon, while arrowroot starch helps it set into a luscious, jammy texture as it bakes. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up with a satisfying crunch that's completely free from tree nut flours or nut-based add-ins that can sneak into similar recipes. For anyone navigating hazelnut allergies, store-bought crumbles and granola-topped desserts are often a minefield — this one keeps the ingredient list clean and straightforward without sacrificing any of the indulgence. Solid coconut oil worked into the dry ingredients gives you those irresistible clumpy, pea-sized crumbs that turn perfectly golden in the oven. A drizzle of coconut cream over the warm crumble at the end is optional, but honestly, don't skip it — it melts right in and makes the whole thing feel a little luxurious. This is a genuinely crowd-pleasing dessert that just happens to be safe for the whole table.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
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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