Lupin Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, caramelized mango bubbling beneath a golden, toasty crumble is one of those desserts that feels far more impressive than the effort it actually takes. The filling leans on ripe mango, a touch of maple syrup, lime juice, and arrowroot starch to create a glossy, jammy base that thickens beautifully as it cools. What makes this crumble so satisfying is the topping — cassava flour and tapioca starch stand in for conventional flours, and shredded coconut adds texture and a subtle tropical sweetness that pairs perfectly with the warm Ceylon cinnamon and ginger. Lupin flour has quietly crept into a surprising number of gluten-free baking blends and crumble mixes on store shelves, so making your own from scratch with clearly labeled pantry staples is genuinely the smarter move. Every ingredient here is straightforward, and the whole thing comes together in one bowl before going straight into the oven. A drizzle of coconut cream over the warm crumble at the end is optional, but honestly, don't skip it — it pulls the whole tropical vibe together in the best way.

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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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