Lactose Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes people hover near the oven. Ripe mangoes are tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime before baking, so every bite has that bright, tropical depth that pairs perfectly with the toasty crumble on top. The topping comes together with cassava flour, shredded coconut, and solid coconut oil, giving it a satisfyingly crunchy, clumpy texture without a drop of butter or dairy in sight. That means no lactase tablets, no substitutions, and no second-guessing — the whole dish is naturally free of milk-based ingredients from start to finish. Arrowroot starch helps the filling thicken into a glossy, jammy sauce as it cools, so the texture is luscious rather than watery. It's the kind of crowd-pleasing baked dessert that genuinely doesn't feel like it's missing anything.
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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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