Walnut Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, caramelized mango tucked beneath a golden, toasty crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. The filling gets a bright lift from fresh lime juice and warm Ceylon cinnamon, while arrowroot starch helps it set into something luscious and spoonable rather than watery. The crumble itself is built on cassava flour, tapioca starch, and shredded coconut, so every bite has this satisfying crunch with a subtle tropical sweetness that pairs perfectly with the soft fruit underneath. Coconut oil binds it all together without any butter, and maple syrup keeps the sweetness natural and mellow throughout. Tree nut allergies can make crumble toppings a minefield since so many recipes lean on chopped walnuts or mixed nut blends for texture — this one skips all of that entirely and still delivers serious crunch. A drizzle of coconut cream over the warm crumble right before serving takes it from weeknight treat to something that genuinely feels special. It's the kind of dish 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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