Eggless 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-laced crumble — this dessert is the kind of thing that makes people ask for the recipe before they've even finished their first bite. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime juice before baking, so every spoonful has this bright, aromatic sweetness that feels anything but ordinary. The crumble comes together with cassava flour, shredded coconut, and solid coconut oil, giving it a rustic, clumpy texture that crisps up beautifully in the oven without a single egg in sight. Desserts like crumbles can sometimes rely on egg-based binders to hold the topping together, but here the coconut oil and maple syrup do all that work naturally — no substitutions needed, no compromises on texture. Arrowroot starch thickens the filling as it bakes, so you get that satisfying, jammy consistency rather than a watery pool under the topping. Let it rest for a few minutes after pulling it from the oven and the filling sets into something almost luxurious. Serve it warm on its own or with a scoop of your favorite coconut ice cream for a seriously crowd-pleasing finish.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!