Turkey Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy ripe mango meets a golden, coconut-scented crumble topping in a dessert that feels both tropical and deeply comforting. The filling is bright and lightly spiced — fresh lime juice and Ceylon cinnamon lift the natural sweetness of the fruit, while arrowroot starch helps everything set into a glossy, bubbling sauce. The crumble itself comes together with cassava flour, tapioca starch, and shredded coconut worked into coconut oil and maple syrup, giving you those satisfying clumpy, crunchy bits that make a crumble worth eating. Every single ingredient here is plant-based and free from animal products, so there's no need to scan labels for hidden poultry-derived additives or broths that sometimes sneak into packaged baking mixes. A drizzle of coconut cream over the warm crumble at the end is optional, but honestly it takes the whole thing to another level. This is the kind of dessert that disappears fast, so you might want to double the batch.

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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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