Pregnancy Friendly Mango Coconut Crumble
Juicy, sun-ripened mango tucked under a golden, toasty crumble is the kind of dessert that feels indulgent without a single ingredient you'd need to second-guess. The filling leans on fresh fruit, a touch of maple syrup, and a squeeze of lime juice to brighten everything up, while arrowroot starch does the quiet work of pulling the juices into a luscious, jammy base as it bakes. Ceylon cinnamon — the gentler, more delicate variety — adds warmth without overwhelming the tropical flavors, and it's a thoughtful swap worth making when you're being mindful about what goes into your food. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut, giving you that satisfying crunch and buttery texture using only wholesome, recognizable pantry staples. A drizzle of coconut cream over the top right before serving takes it from weeknight treat to something that genuinely feels special. It's the kind of recipe that comes together without stress, smells incredible while it bakes, and delivers big on comfort — exactly what you want when you're cooking for yourself and eating with a little extra intention.
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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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