Gut Friendly Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Every ingredient here is chosen with digestive ease in mind: cassava flour stands in for conventional wheat flour, coconut oil replaces butter, and arrowroot starch gently thickens the fruit without any gut-irritating additives. Fresh ginger does double duty, lending a bright, zingy warmth to the mango while also being one of the most well-regarded ingredients for supporting a happy digestive system. Ceylon cinnamon — the gentler, more delicate variety — adds depth to both the filling and the crumble without overwhelming the tropical fruit. A squeeze of fresh lime juice keeps the mango filling lively and balanced, so the sweetness never tips into cloying territory. The crumble itself bakes up beautifully rustic, with irregular golden clumps and toasted shredded coconut that give you real texture and crunch in every bite. Let it rest just long enough for the filling to set, then dig in while it's still warm.
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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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