Mustard Free Mango Coconut Crumble
Juicy, caramelized mango tucked under a golden, toasted coconut crumble — this dessert is the kind of thing that disappears fast at any table. The filling gets a bright lift from fresh lime juice and warm Ceylon cinnamon, while arrowroot starch helps it thicken into a luscious, jammy layer that bubbles up beautifully around the edges. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all brought together with coconut oil and maple syrup for a topping that's crisp, clumpy, and deeply satisfying. Every single ingredient here is naturally free from mustard and mustard derivatives — no condiments, no spice blends with hidden fillers, nothing to second-guess. A drizzle of coconut cream over the warm crumble at the end takes it somewhere genuinely special, though it's honestly wonderful on its own too. This is the kind of fruit dessert that feels indulgent without requiring anything complicated, and it's a reliable crowd-pleaser whether you're cooking for dietary needs or just chasing something delicious.
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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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