Pescatarian Mango Coconut Crumble
Juicy, sun-ripened mango meets a golden, fragrant crumble topping in a dessert that feels like a tropical vacation in every spoonful. The filling gets tossed with arrowroot starch, a bright hit of lime juice, and warm Ceylon cinnamon, so it bakes up glossy and jammy without turning watery or overly sweet. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and maple syrup — the result is a beautifully clumpy, crisp topping that shatters just enough when you dig in. A drizzle of coconut cream over the top at serving time pulls the whole thing together into something that feels genuinely indulgent. Because every component here is plant-based and naturally free of meat and shellfish, it fits a pescatarian table without any substitutions or workarounds — it was simply built that way. This is the kind of effortless, crowd-pleasing dessert you'll want to bring to every warm-weather gathering.
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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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