Vegetarian Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Ripe mango chunks tossed with lime juice, maple syrup, and warm Ceylon cinnamon bake down into a jammy, bubbling filling that smells absolutely incredible coming out of the oven. The crumble on top is made from cassava flour, tapioca starch, and shredded coconut worked together with solid coconut oil — it bakes up golden, clumpy, and satisfyingly crunchy in all the right ways. Every ingredient here is plant-based, so there's no need to swap anything out or second-guess the recipe; it's naturally free of eggs and dairy from the ground up. A drizzle of coconut cream over the warm crumble at the end ties the whole thing together with a rich, tropical finish that feels genuinely indulgent. This is the kind of dessert that works just as well for a casual weeknight as it does for a dinner party where you want to impress without a lot of fuss. The arrowroot starch does quiet but important work, thickening the mango juices into a glossy sauce rather than a watery puddle. If you've got ripe mangoes on the counter and a 9-inch baking dish, you're already most of the way there.

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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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