Seed Oil Free Mango Coconut Crumble
Juicy tropical fruit meets a golden, crackly topping in this dessert that feels indulgent without a drop of refined vegetable or seed oil in sight. The filling leans on ripe mango's natural sweetness, brightened with fresh lime juice and a touch of maple syrup, while arrowroot starch pulls it all into a luscious, jammy base as it bakes. The crumble itself is built entirely on cassava flour, tapioca starch, and shredded coconut, with solid coconut oil doing the work that butter or shortening would in a traditional recipe — and it delivers serious texture. Ceylon cinnamon and ground ginger weave through both layers, giving the whole thing a warmly spiced depth that makes it taste far more complex than the ingredient list suggests. A drizzle of coconut cream over the top right before serving takes it from weeknight treat to something you'd proudly set on a dinner party table. It comes together in one bowl and one baking dish, which means less cleanup and more time enjoying that bubbling, golden result straight from the oven.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!