Sesame Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

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 lets the fruit stay front and center. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up beautifully crisp without relying on any oat or grain-based ingredients that might carry hidden cross-contact risks. Solid coconut oil is worked in by hand until the topping forms those irresistible clumpy, pea-sized crumbs that turn deep gold in the oven. A drizzle of coconut cream over the top right before serving pulls the whole thing together into something that feels genuinely indulgent. It's naturally free of sesame in every layer — no tahini, no sesame oil, no seed toppings — just clean, tropical ingredients you can feel good about.

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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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