Mushroom Free Mango Coconut Crumble
Juicy, caramelized mango tucked beneath a golden, coconut-scented crumble is the kind of dessert that makes everyone at the table lean in for a closer look. The filling gets a gentle lift from arrowroot starch and a squeeze of fresh lime juice, which keeps the fruit bright and glossy without turning it into a gluey mess. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so every bite has this satisfying crunch that shatters just enough before giving way to the warm, bubbling fruit underneath. Ceylon cinnamon and ground ginger thread through both layers, giving the whole thing a warmth that feels intentional rather than heavy-handed. Every single ingredient here is naturally free from fungi-derived additives — no hidden fillers, no fermented thickeners, just clean, whole-food components you can feel good about. A drizzle of coconut cream over the top right before serving takes it from weeknight treat to something that genuinely looks impressive. It's the kind of recipe you'll want to keep on rotation all summer long.
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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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