Seeds Free Mango Coconut Crumble
Juicy, caramelized mango bubbling beneath a golden, coconut-scented crumble is the kind of dessert that makes everyone at the table lean in for a closer look. The filling gets its silky body from arrowroot starch and a squeeze of fresh lime juice, while Ceylon cinnamon adds a delicate warmth that never overpowers the fruit. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut — no oats, no nuts, and crucially, no seeds — so it delivers that satisfying, crackly texture without any of the usual worries. Solid coconut oil is worked in by hand until the mixture clumps into rustic, pea-sized pieces that bake up beautifully crisp at the edges. A drizzle of coconut cream over the warm crumble ties everything together with a cool, lush finish that feels genuinely indulgent. This is the kind of recipe that proves you don't need a long list of specialty ingredients to make something truly impressive — just ripe mangoes and a well-stocked pantry.
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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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