Pork Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy ripe mango meets a golden, coconut-scented crumble topping in a dessert that feels indulgent but comes together with a surprisingly short ingredient list. The filling gets tossed with arrowroot starch, a squeeze of fresh lime, and a touch of Ceylon cinnamon before it bubbles up beautifully in the oven — no refined sugar, no mystery additives. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, all worked together with solid coconut oil and maple syrup until it forms those perfect coarse, clumpy crumbs that bake into a crisp, lacy topping. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning required — just straightforward, clean cooking. A drizzle of coconut cream over the warm crumble takes it somewhere almost tropical, and the whole thing smells absolutely incredible coming out of the oven. This is the kind of dessert that disappears fast, so you might want to double the batch.

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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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