High Fructose Corn Syrup Free Mango Coconut Crumble
Juicy, tropical, and crowned with a golden, coconut-scented crumble, this dessert tastes like a vacation in a baking dish. Ripe mango brings natural sweetness that needs almost no help, and a small drizzle of maple syrup is all that's used to coax the fruit and topping into something genuinely crave-worthy. That matters because so many store-bought desserts and even homemade recipes quietly rely on corn syrup or processed sweeteners to hit that sweet spot — this one gets there entirely through whole, recognizable ingredients. Cassava flour and tapioca starch give the crumble a satisfying, slightly crisp texture without any grain-based fillers, while shredded coconut and coconut oil add richness that feels indulgent but stays completely clean. A squeeze of lime and a whisper of Ceylon cinnamon keep the filling bright and layered rather than one-note sweet. Once it comes out of the oven bubbling at the edges and smelling like toasted coconut, a drizzle of coconut cream over the top is the kind of finishing touch that makes people ask for the recipe before they've even finished their first bite.
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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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