Nitrate & Nitrite Free Mango Coconut Crumble
Juicy ripe mango bubbling under a golden, coconut-scented crumble is the kind of dessert that makes people lean in for a closer look before they even grab a spoon. The filling gets its silky body from arrowroot starch and a squeeze of fresh lime juice, letting the natural sweetness of the fruit do most of the heavy lifting alongside a touch of maple syrup. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil until it forms those irresistible clumpy, golden crumbs. A pinch of ground ginger and Ceylon cinnamon thread warmth through every layer without overwhelming the tropical brightness underneath. Every single ingredient here is naturally free of cured or preserved meats and added preservatives — there's nothing processed hiding in the lineup, just whole, clean pantry staples. A drizzle of coconut cream over the warm crumble at the end is optional, but honestly, it's the move. This is the kind of crowd-pleasing bake you'll want in your back pocket all year 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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