Turmeric 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 in a dessert that feels indulgent but comes together with a surprisingly short ingredient list. The filling gets a bright lift from fresh lime juice and a touch of Ceylon cinnamon, while arrowroot starch helps it set into a luscious, jammy layer that bubbles up beautifully around the edges. The crumble itself is built on cassava flour and tapioca starch, which gives it that satisfying crisp-yet-tender texture without any wheat — and the shredded coconut toasts up in the oven for an extra layer of flavor. Many warming spice blends and pre-made dessert mixes sneak in turmeric as a colorant or filler, so building this from scratch means you stay in full control of every ingredient. Coconut oil and maple syrup keep the whole thing naturally sweetened and dairy-free, so it works for a wide range of tables. A drizzle of coconut cream over the warm crumble right before serving takes it from weeknight treat to something that genuinely feels special.

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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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