Celery Free Ginger Mango Coconut Crumble
Tropical, warming, and genuinely hard to stop eating, this fruit crumble is built around juicy ripe mango kissed with fresh ginger, lime juice, and a whisper of Ceylon cinnamon. The filling gets glossy and jammy in the oven thanks to arrowroot starch, which thickens everything beautifully without dulling the bright, fruity flavor. The crumble topping comes together with cassava flour, shredded coconut, and solid coconut oil, producing those irresistible golden clumps that shatter slightly when you dig in. Every single ingredient here is naturally free from celery and celery derivatives — no sneaky seasoning blends, no processed shortcuts, just clean pantry staples you can feel good about. It's the kind of dessert that smells incredible while it bakes and looks impressive enough to serve to guests, even though the method is genuinely straightforward. Let it rest for a few minutes after pulling it from the oven and the filling will settle into something almost custard-like beneath that crunchy, coconut-scented crown.
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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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