Alpha Gal Friendly Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes everyone hover near the oven. Fresh ginger and lime juice brighten the fruit while Ceylon cinnamon adds a gentle, floral warmth that feels a little more refined than your average baked dessert. Managing alpha-gal syndrome means avoiding mammalian products, and this recipe leans entirely on plant-based ingredients — coconut oil, cassava flour, and maple syrup — so there's nothing to second-guess. Cassava flour gives the crumble a satisfying, slightly chewy texture that holds its clumps beautifully without any grain or dairy involved. Arrowroot starch thickens the mango filling as it bakes, so you get that glossy, jammy consistency without any cornstarch or animal-derived thickeners. The whole thing comes together in one bowl and one baking dish, which means less cleanup and more time enjoying dessert. Serve it straight from the dish after a short rest and watch it disappear.
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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.
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