Honey Free Mango Coconut Crumble
Juicy ripe mango meets a golden, toasty crumble in a dessert that feels indulgent but comes together with a surprisingly short ingredient list. The filling gets a bright lift from fresh lime juice and warm Ceylon cinnamon, while arrowroot starch helps it set into a glossy, jammy base that bubbles up beautifully around the edges. For the crumble, cassava flour and tapioca starch team up with shredded coconut and solid coconut oil to create that irresistible clumpy, crunchy topping — no butter, no grains, no fuss. Maple syrup does all the sweetening here, both in the filling and the crumble, so there's no need to reach for anything else to get that deep, caramel-like sweetness. A drizzle of coconut cream over the warm crumble right before serving takes the whole thing to another level. This is the kind of tropical dessert that disappears fast, so you might want to double the batch.
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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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