Legume Free Ginger Mango Coconut Crumble
Tropical, warming, and genuinely impressive, this crumble brings together juicy ripe mango, fresh ginger, and a hint of Ceylon cinnamon for a dessert that feels both exotic and deeply comforting. The filling gets a bright lift from fresh lime juice and is thickened with arrowroot starch, which keeps everything glossy and luscious without relying on any legume-derived ingredients. That matters more than you might think — many conventional crumble recipes sneak in oat-based toppings processed alongside legumes, or use thickeners that can be surprisingly tricky to source cleanly. Here, the topping is built entirely from cassava flour, unsweetened shredded coconut, and solid coconut oil, which bakes up into beautifully golden, irregular clumps with a satisfying crunch. The double hit of ginger — fresh in the filling, ground in the crumble — gives the whole dish a gentle, aromatic heat that plays perfectly against the sweetness of the mango. It comes together in one bowl and one baking dish, so cleanup is minimal and the reward is maximum. Serve it warm after that brief resting period and watch the bubbling, caramelized edges steal the show.
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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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