Macadamia Free Ginger Mango Coconut Crumble
Ripe mango, warming ginger, and toasted coconut come together in a bubbling, golden crumble that tastes like a tropical vacation in dessert form. The filling gets a bright kick from fresh lime juice and finely grated ginger, balanced by the gentle warmth of Ceylon cinnamon — and arrowroot starch pulls it all into a glossy, jammy sauce as it bakes. The topping is built from cassava flour and shredded coconut worked together with solid coconut oil, creating those irresistible clumpy, craggy bits that crisp up beautifully in the oven. Many crumble recipes lean on nuts for texture, but this one achieves that same satisfying crunch entirely through coconut and cassava — no tree nut concerns, no substitutions needed. Everything here is naturally sweetened with maple syrup, so the flavors stay clean and vibrant rather than cloying. A short rest after baking lets the filling thicken just enough so every scoop holds together in that perfect ratio of jammy fruit and golden 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
- 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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