Macadamia Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy ripe mango bubbling beneath a golden, fragrant crumble is one of those desserts that feels both tropical and deeply comforting at the same time. The filling gets tossed with arrowroot starch, a touch of maple syrup, fresh lime juice, and warm Ceylon cinnamon, so it thickens into a glossy, jammy base without any refined ingredients. The topping comes together with cassava flour, tapioca starch, shredded coconut, and solid coconut oil — no nuts of any kind, which means anyone avoiding tree nuts like macadamia can dig in without a second thought. Working the coconut oil in with your fingertips creates those irresistible clumpy, pea-sized crumbs that bake up crisp at the edges and tender in the middle. A drizzle of coconut cream over the warm crumble takes the whole thing somewhere close to dessert perfection. It's naturally sweetened, wholesome, and genuinely impressive enough to serve to guests — even those with no dietary restrictions at all.

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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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