Gelatin Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that disappears fast at any table. Fresh ginger and 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 comes together with cassava flour, shredded coconut, and solid coconut oil, giving you those satisfying clumpy, crunchy bits without any animal-derived setting agents to worry about. Arrowroot starch does the quiet work of thickening the filling as it bakes, so you get that luscious, jammy texture naturally — no packets of anything questionable required. It's a smart, fuss-free build: one bowl for the filling, one bowl for the topping, and the oven handles the rest. That brief resting period after baking is worth every minute of patience, letting the filling set into something scoopable and deeply satisfying. Serve it as-is or alongside your favorite coconut cream for a truly tropical finish.
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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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