Soy 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 rather than cornstarch or any grain-based thickener, and a hit of fresh lime juice keeps all that tropical sweetness bright and lively. Ceylon cinnamon and ground ginger thread through both the filling and the topping, so every bite tastes warmly spiced from the inside out. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut — no soy lecithin, no soy-based butter substitutes, none of the hidden legume derivatives that sneak into so many packaged baking mixes. Solid coconut oil does all the work of binding the topping into those satisfying, clumpy crumbs that shatter when you dig in with a spoon. A drizzle of coconut cream over the warm crumble at the end is optional, but it melts into the crevices in the most irresistible way. This is the kind of crowd-pleasing fruit dessert you can set on the table with total confidence, no label-reading required.

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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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