Low Iodine Ginger Mango Coconut Crumble
Tropical fruit desserts can feel off-limits when you're navigating iodine restrictions, but this warm, bubbling crumble is built entirely from ingredients that fit the bill. Ripe mango forms a jammy, ginger-spiked filling that gets bright and tangy from a squeeze of fresh lime, while arrowroot starch thickens everything into a luscious, spoonable base. The crumble topping comes together with cassava flour and unsweetened shredded coconut, both worked into coconut oil until the mixture forms those irresistible golden clumps you want in every bite. Ceylon cinnamon and ground ginger run through both layers, so the whole dish smells absolutely incredible as it bakes. No dairy, no iodized salt, no specialty swaps needed — just clean, whole ingredients that happen to work perfectly together. Let it rest for a few minutes after it comes out of the oven and the filling tightens into something truly satisfying, whether you serve it on its own or alongside a compliant topping.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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