Breastfeeding Friendly Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden coconut crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. Ripe mangoes bring natural sweetness and a dose of vitamin C, while fresh ginger adds a bright, warming kick that nursing parents often appreciate for its soothing, digestion-friendly properties. The crumble comes together with cassava flour and shredded coconut, keeping things grain-free and free from common allergens that can sometimes be a concern when you're mindful of what passes through breast milk. Coconut oil binds the topping into satisfying, irregular clumps that bake up crisp at the edges while the mango filling thickens into something almost jammy underneath. A squeeze of fresh lime juice and Ceylon cinnamon round out the flavor so it tastes layered and intentional, not just sweet. It's simple enough to pull together on a weeknight but feels special enough to share — and that ten-minute rest before serving is genuinely worth the wait.
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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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