By Lydia Wallie, Nutrition Director

Prep Time: 35 minutes

Bake/Cook Time: 30 minutes

Ingredients

Filling:

• 6-8 Ataulfo Mangos

• 1 Lemon

• 1 1/2 tsp Vanilla Extract

• 2 tbsp Arrowroot or Tapioca Starch

Topping:

• 1/2 cup Almond Flour

• 1 tbsp Coconut Flour

• 1/4 cup gluten-free Rolled Oats (you can also leave this out if preferred)

• 1/4 tsp Himalayan or Celtic Salt

• 1 tsp Cinnamon

• 1/4 tsp Nutmeg

• 3 tbsp Butter (or sub with coconut oil)

Directions

1. Preheat the oven to 350 degrees. Grease an 8” square baking dish and set aside.

2. Wash the mangos and take the fruit out and put in a medium-sized bowl. You can cut the mango slices into small pieces or leave them large.

3. Zest and juice the lemon and place in the bowl with the mangos. Add in the vanilla and arrowroot/tapioca. Add this mixture to the baking dish.

4. In another bowl, mix the topping ingredients together until fully mixed and butter is broken down into pea-sized pieces or smaller. If you accidentally add too much butter and it’s not crumbly, add more almond flour until it’s crumbly.

5. Crumble the topping evenly over the mangoes so they’re completely covered.

6. Bake for around 28-30 minutes, or until the top is golden brown.