Nightshade Free Mango Coconut Crumble
Juicy, caramelized mango tucked under a golden, coconut-scented crumble — this dessert is the kind of thing that disappears fast at any table. What makes it especially clever is that every single component leans on wholesome, plant-based ingredients that are naturally free from the nightshade family, so there's no substituting or second-guessing required. Cassava flour and tapioca starch give the topping a satisfying crunch and just enough chew, while shredded coconut adds a toasty depth that pairs beautifully with the bright, tropical filling. A touch of Ceylon cinnamon and fresh lime juice keep the mango from tasting one-note, and arrowroot starch thickens the fruit juices into a glossy, jammy sauce as it bakes. The whole thing comes together in one baking dish, which means cleanup is minimal and the reward is maximum. A drizzle of coconut cream over the warm crumble right before serving takes it from weeknight treat to something that genuinely feels special.
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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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