Barley Free Ginger Mango Coconut Crumble
Tropical, warming, and genuinely hard to stop eating, this mango crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime juice before bubbling away under a golden, coconut-studded topping — the aroma alone is worth turning on the oven. The crumble comes together with cassava flour and shredded coconut, both naturally free from any grain-based thickeners or fillers, so there's no need to scrutinize labels or swap anything out. Arrowroot starch does the quiet work of thickening the filling into a glossy, jammy layer that holds its shape beautifully once it rests. Coconut oil brings the crumble together into those satisfying irregular clumps that crisp up at the edges while staying a little tender in the center. It's an effortless, crowd-pleasing bake that just happens to sidestep common grain-based ingredients entirely — no compromises, just a really good crumble.
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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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