Dairy Free Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

4.9

(19)

Warm, bubbling mango filling topped with a golden, coconut-kissed crumble — this dessert is pure tropical comfort straight from the oven. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime juice before baking, creating a fragrant filling that's bright, spiced, and just sweet enough. The crumble comes together with cassava flour, shredded coconut, and solid coconut oil, so every bite has that satisfying crunch without a drop of butter or cream in sight. Coconut oil does all the heavy lifting here, binding the topping into those irresistible irregular clumps that crisp up beautifully at the edges. Maple syrup sweetens both layers naturally, which means no refined sugar and no dairy-laden shortcuts to worry about. It's the kind of dessert that looks and tastes like you fussed, but the whole thing comes together in one bowl and a single baking dish. Let it rest for a few minutes after it comes out of the oven — the filling thickens just enough to make every scoop perfect.

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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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