Legume Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, sun-ripened mango meets a golden, coconut-laced crumble in a dessert that feels indulgent without a single legume in sight. The filling gets a gentle lift from arrowroot starch and a squeeze of fresh lime juice, which keeps the fruit glossy and bright rather than starchy or heavy. For the topping, cassava flour and tapioca starch stand in beautifully for conventional flours, combining with shredded coconut and solid coconut oil to produce those irresistible clumpy, golden crumbs that shatter when you dig in. A pinch of Ceylon cinnamon and ground ginger thread warmth through both layers, tying the whole thing together in a way that tastes far more complex than the ingredient list suggests. Because every component here is naturally free of beans, lentils, peas, and their derivatives, you can skip the label-reading stress entirely and just enjoy the process. A drizzle of coconut cream over the warm crumble right before serving pushes it firmly into special-occasion territory — though honestly, it's easy enough to make on a weeknight.

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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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