Fish 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-laced crumble — this dessert is pure tropical comfort straight from the oven. Fresh ginger and a squeeze of lime juice cut through the natural sweetness of ripe mango, while Ceylon cinnamon adds a gentle, floral warmth that ties everything together beautifully. The crumble itself is built on cassava flour and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that holds its own against the jammy fruit underneath. Coconut oil and maple syrup do all the binding work, so every ingredient here is completely plant-based and naturally free from any seafood or fish-derived additives — no label-scanning required. It's the kind of dessert that looks impressive but comes together with one bowl and a fork. Let it rest for a few minutes after baking and the filling thickens into something almost custardy, making every scoop a perfect mix of crispy top and silky fruit.

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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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