Carrageenan Free Ginger Mango Coconut Crumble
Ripe mango, warm spice, and a golden coconut topping — this crumble is the kind of dessert that makes a room smell incredible while it bakes. The filling leans on fresh ginger and Ceylon cinnamon for a bright, aromatic heat that plays beautifully against the natural sweetness of the fruit, while a squeeze of lime keeps everything lively. Arrowroot starch thickens the juices into a glossy, bubbling sauce without any of the additives that sneak into so many store-bought thickeners. The crumble itself comes together with cassava flour, shredded coconut, and coconut oil — no dairy, no gums, no stabilizers that can be hard to track down on an ingredient label. Carrageenan is a surprisingly common additive in coconut-based products, so building this recipe entirely from whole, unprocessed ingredients means you can enjoy every bite without second-guessing the pantry. The topping bakes up golden and slightly crisp at the edges while staying a little tender underneath, which is exactly the texture contrast a great crumble needs. Let it rest for ten minutes after it comes out of the oven and the filling will set into something truly worth waiting for.
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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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