Vegan Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, caramelized mango tucked 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 a bright lift from fresh lime juice and a touch of Ceylon cinnamon, while arrowroot starch pulls it all together into a glossy, jammy base that bubbles beautifully in the oven. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so it bakes up with a satisfying crunch that holds its own against all that luscious fruit. Solid coconut oil and maple syrup bind the topping into those irresistible clumpy, pea-sized crumbs that turn deep gold at the edges — no butter, no eggs, no compromises on texture. A drizzle of coconut cream over the top right before serving adds a cool, creamy contrast that feels genuinely indulgent. This is the kind of plant-based dessert that doesn't ask you to settle for anything less than spectacular.

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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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