Brazil Nut Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-laced crumble — this dessert is pure tropical comfort straight from the oven. Fresh ginger and lime juice brighten the fruit while Ceylon cinnamon adds a gentle, floral warmth that makes the whole kitchen smell incredible. The crumble comes together with cassava flour and shredded coconut worked into coconut oil, creating those irresistible clumpy, craggy bits that crisp up beautifully as they bake. Every single ingredient in this recipe is naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about what's hiding in a store-bought topping mix. Arrowroot starch thickens the mango filling just enough so it holds together when you scoop it, rather than turning watery and loose. Let it rest for a few minutes after it comes out of the oven and the filling sets into something almost jammy, which pairs perfectly with the crunch on top. Serve it as-is or alongside a scoop of coconut ice cream for a dessert that feels genuinely special.
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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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