Peanut Free Mango Coconut Crumble
Juicy, caramelized mango tucked under a golden, toasty crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets a bright lift from fresh lime juice and warm Ceylon cinnamon, while arrowroot starch helps it set into something luscious and spoonable rather than watery. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so every bite has this satisfying crunch with a subtle tropical sweetness that pairs perfectly with the soft fruit underneath. Coconut oil binds it all together into those irresistible clumpy, golden clusters you want piled high on every serving. Store-bought crumbles and fruit crisps can be a minefield of shared-facility warnings, but making this one at home means you control every single ingredient from start to finish. A drizzle of coconut cream over the warm crumble right before serving takes the whole thing to another level — rich, creamy, and completely over the top in the best way.
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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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