Paleo Mango Coconut Crumble
Juicy ripe mango tucked under a golden, coconut-scented crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets its silky, jammy texture from arrowroot starch and a splash of fresh lime juice, while Ceylon cinnamon adds a delicate warmth that doesn't overpower the fruit. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up with that satisfying crunch and buttery richness you'd expect from a classic topping — no grains, no refined sugar, no compromises. Solid coconut oil works into the dry ingredients just like cold butter would, creating those irresistible pea-sized clumps that turn deep golden in the oven. A drizzle of coconut cream over the top right before serving pulls the whole tropical vibe together and adds a cool, creamy contrast to the bubbling filling underneath. This is the kind of crowd-pleasing bake that genuinely doesn't feel like it's missing anything — it just tastes like dessert done right.
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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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