Yeast Free Mango Coconut Crumble

Total time50 min

Prep time15 min

Cook time30 min

4.6

(19)

Juicy, caramelized mango tucked under a golden, toasty crumble is the kind of dessert that feels indulgent without requiring anything complicated. The filling gets its silky body from arrowroot starch rather than any grain-based thickener, and a hit of fresh lime juice keeps the fruit bright and lively against the warm Ceylon cinnamon. The crumble itself leans on cassava flour, tapioca starch, and shredded coconut — no leavening agents needed — so the topping bakes up naturally crisp and clumpy without a single ingredient that could cause concern for anyone avoiding fermented or yeast-derived products. Solid coconut oil and maple syrup bind everything into those satisfying pea-sized crumbs that shatter when you dig in. It's the kind of recipe where every component pulls double duty: flavor and function, all at once. A drizzle of coconut cream over the warm filling right before serving takes it from weeknight treat to something you'd genuinely be proud to put on a table.

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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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