MSG Free Mango Coconut Crumble
Juicy ripe mango meets a golden, toasty crumble in a dessert that feels indulgent without a single ingredient you'd need to second-guess. The filling gets its silky, jammy texture from arrowroot starch and a squeeze of fresh lime juice, while Ceylon cinnamon adds a delicate warmth that doesn't overpower the fruit. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all brought together with solid coconut oil and maple syrup for a topping that bakes up beautifully clumpy and crisp at the edges. Every component here is whole and straightforward — no flavor enhancers, no processed shortcuts, no hidden additives to worry about. That matters more than people realize with desserts, where store-bought versions often sneak in ingredients that have no business being in a fruit crumble. A drizzle of coconut cream over the warm, bubbling filling right before serving takes the whole thing over the top. It's the kind of recipe that looks impressive but comes together with one bowl and a baking dish.
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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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