Almond Free Ginger Mango Coconut Crumble
Juicy, caramelized mango meets a golden, coconut-scented topping in this tropical crumble that feels like a vacation in dessert form. Fresh ginger and lime juice brighten the filling while Ceylon cinnamon adds a warm, floral depth that keeps every bite interesting. The crumble itself is built on cassava flour and shredded coconut rather than any nut-based flour, so it delivers that satisfying crunch without a single almond or almond-derived ingredient in sight — no substitutions needed, no compromises made. Coconut oil binds the topping into those irresistible clumpy, irregular pieces that crisp up beautifully in the oven and stay golden even as the mango bubbles up around the edges. Arrowroot starch thickens the filling just enough so it holds together when you scoop it, giving you that perfect ratio of jammy fruit to crunchy topping in every serving. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and luscious. Serve it warm on its own or with a scoop of coconut ice cream if you want to lean all the way into the tropical moment.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 4 large ripe mangoes (about 4 cups cubed), peeled and cut into ¾-inch cubes
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!