Lupin Free Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

4.9

(19)

Warm, bubbling mango filling beneath a golden, coconut-laced 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. The crumble itself is built on cassava flour and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that holds up beautifully over the jammy fruit beneath. Lupin flour has quietly crept into a surprising number of baked goods and crumble toppings, so making your own from scratch is the smartest way to stay in control of what's actually in your dessert. Every ingredient here is straightforward and easy to source, with no hidden legume-derived flours or fillers to worry about. Arrowroot starch thickens the filling as it bakes, so by the time it comes out of the oven bubbling at the edges, you know it's going to set into something scoopable and luscious. Let it rest for just a few minutes before serving — it's worth the wait.

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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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