Caffeine Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-scented crumble — this dessert is pure tropical comfort straight from the oven. Ripe mango gets tossed with fresh ginger, a squeeze of lime, and a touch of Ceylon cinnamon before it's blanketed in a cassava flour and shredded coconut topping that crisps up beautifully without a single grain of oats or refined flour. The whole thing is sweetened with maple syrup, so there's no refined sugar to worry about either. For anyone avoiding stimulants, fruit-based desserts can sometimes feel like a compromise, but this one is genuinely indulgent — the kind of dish that makes guests ask for the recipe. Coconut oil works the crumble into those perfect irregular clumps that shatter at the edges and stay a little chewy in the center. A short rest after baking lets the arrowroot-thickened filling set just enough so every scoop holds together on the spoon. Serve it warm on its own or with a dollop of coconut cream for something that feels truly 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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