Chicken Free Ginger Mango Coconut Crumble
Tropical, warming, and genuinely hard to stop eating, this mango crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, a squeeze of lime, and just enough maple syrup to let the fruit's natural sweetness do most of the heavy lifting. The filling bubbles up beautifully beneath a golden, coconut-studded topping made from cassava flour and coconut oil — no butter, no grains, just clean, simple ingredients that come together into something genuinely crave-worthy. That crumble layer is the real star: irregular, clumpy, and toasty at the edges in the best possible way. Because every component here is plant-based and built around pantry staples, there's zero guesswork about what's in it — no hidden animal proteins, no complicated substitutions. Let it rest for a few minutes after it comes out of the oven so the filling thickens into that perfect jammy consistency, then serve it warm and watch it disappear.
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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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