Artificial Flavors Free Ginger Mango Coconut Crumble
Tropical fruit desserts don't always get the credit they deserve, but this mango crumble is genuinely stunning — golden, bubbling, and fragrant with warm spice straight out of the oven. Every element earns its place: ripe mango cubed into juicy chunks, fresh ginger grated right into the filling, a squeeze of lime, and Ceylon cinnamon lending that softer, more nuanced warmth. The crumble itself comes together with cassava flour, shredded coconut, and coconut oil, giving you those satisfying clumpy, golden clusters without a single synthetic shortcut. Arrowroot starch thickens the filling naturally as it bakes, so you get that gorgeous, jammy texture without any questionable additives lurking in the mix. Everything here is straightforwardly real — maple syrup sweetens both the filling and the topping, and the spices are exactly what they say they are. It's the kind of dessert that smells incredible while it bakes and tastes even better once it's had a few minutes to settle and thicken. Serve it warm on its own or with a scoop of coconut ice cream if you're feeling indulgent.
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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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