Nutmeg Free Mango Coconut Crumble
Juicy ripe mango meets a golden, toasty crumble in a dessert that feels indulgent but comes together with surprisingly wholesome ingredients. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of fresh lime juice, while maple syrup adds just enough sweetness to let the fruit shine. Warm spices like Ceylon cinnamon and ground ginger do all the heavy lifting here — no nutmeg needed, and honestly, nothing is missing. That matters more than it sounds, because nutmeg has a way of sneaking into crumble and fruit dessert recipes, so having a version that's completely free of it is genuinely useful. The crumble topping is built on cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil, giving you those satisfying clumpy, golden clusters that shatter when you dig in. A drizzle of coconut cream over the warm filling takes the whole thing somewhere tropical and a little luxurious. It's the kind of dessert that disappears fast, so you might want to plan for seconds.
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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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