Rice Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy ripe mango meets a golden, toasty crumble in a dessert that feels indulgent but comes together with a surprisingly short ingredient list. The filling is bright and fragrant — chunks of fresh mango tossed with lime juice, maple syrup, and a whisper of Ceylon cinnamon — while arrowroot starch helps it set into a luscious, jammy base as it bakes. The crumble on top uses cassava flour and tapioca starch in place of any grain-based flour, so the whole dish stays completely free of rice and rice-derived ingredients without sacrificing that satisfying crunch. Shredded coconut and solid coconut oil work together to create those coveted clumpy, golden bits that make a crumble worth eating. A drizzle of coconut cream at the end pulls everything into a rich, tropical finish that feels almost restaurant-worthy. 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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