Juicy tropical fruit meets a golden, fragrant topping in this dessert that feels indulgent without a single grain of rye or wheat in sight. The filling leans on ripe mango tossed with arrowroot starch, a touch of maple syrup, and a squeeze of lime — it bubbles up jammy and bright while the crumble bakes to a satisfying crunch above it. That crumble is built entirely from cassava flour, tapioca starch, and shredded coconut, so the texture is genuinely crisp and crumbly rather than a sad, gummy compromise. Ceylon cinnamon and ground ginger thread warmth through both layers, making the whole kitchen smell like something you'd order at a beachside café. Many crumble recipes rely on oat-and-flour blends that can be tricky to navigate for anyone avoiding rye and related grains, but this one sidesteps all of that with pantry-friendly alternatives that actually deliver. A drizzle of coconut cream over the warm crumble right before serving takes it from weeknight treat to dinner-party worthy in about two seconds.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with coconut oil.
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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