BHA & BHT Free Ginger Mango Coconut Crumble
Tropical, warming, and deeply satisfying, this mango crumble is the kind of dessert that makes a room smell incredible the moment it hits the oven. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime before bubbling away under a golden, coconut-studded topping — it's bright and fragrant in the best possible way. Avoiding synthetic preservatives like BHA and BHT can be surprisingly tricky with packaged baked goods and processed dessert mixes, since those additives often hide in shelf-stable fats and flavored coatings. This recipe sidesteps all of that by relying entirely on whole, recognizable ingredients: cassava flour, shredded coconut, coconut oil, maple syrup, and fresh fruit. Nothing here comes from a box with a long ingredient panel, so you know exactly what you're eating. The crumble topping comes together with a fork and bakes into satisfyingly craggy, toasted clusters that contrast beautifully with the jammy, spiced mango underneath. Let it rest for just a few minutes after baking and the filling thickens into something truly irresistible.
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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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