Pistachio Free Mango Coconut Crumble
Juicy ripe mango meets a golden, fragrant topping in this tropical dessert that feels indulgent without a single complicated step. The filling is bright and lightly spiced — fresh lime juice and Ceylon cinnamon lift the natural sweetness of the fruit, while arrowroot starch helps it set into a glossy, bubbling sauce as it bakes. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that's completely different from a standard oat-based topping. Coconut oil binds everything into those perfect clumpy crumbs that turn deep golden in the oven. For anyone navigating tree nut allergies or sensitivities, this recipe is genuinely reassuring — every ingredient is straightforward, and there's no need to scrutinize labels for hidden nut-based flours or oils. A drizzle of coconut cream over the warm crumble at the end takes it somewhere close to a restaurant-worthy dessert. It's the kind of dish that disappears fast, so you might want to double the batch.
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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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