Shellfish Free Mango Coconut Crumble
Juicy, sun-ripened mango meets a golden, coconut-laced crumble in a dessert that feels like a tropical vacation in a baking dish. The filling gets tossed with arrowroot starch and a squeeze of fresh lime juice, which helps it bubble up into a glossy, jammy sauce that's perfectly balanced by warm Ceylon cinnamon. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil and maple syrup — the result is a beautifully clumpy, crisp topping that shatters just enough when you dig in. Every single ingredient here is naturally free from shellfish and any ocean-derived additives, so there's no label-scanning required before you start. A drizzle of coconut cream over the warm crumble at the end takes the whole thing from weeknight treat to dinner-party worthy. It's the kind of dessert that disappears fast, so you might want to double the batch.
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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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