Low Sodium Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the filling

4 large ripe mangoes (about 4 cups cubed), peeled and cut into ¾-inch cubes
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2 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp fresh ginger, finely grated
½ tsp ceylon cinnamon
1 tbsp fresh lime juice

For the crumble

¾ cup cassava flour
½ cup unsweetened shredded coconut
3 tbsp maple syrup
3 tbsp coconut oil, solid or semi-solid
¼ tsp ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with a small amount of coconut oil.
2
In a mixing bowl, toss the cubed mango with the maple syrup, arrowroot starch, grated ginger, Ceylon cinnamon, and lime juice until the mango is evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.

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