MSG Free Ginger Mango Coconut Crumble
Tropical, fragrant, and genuinely hard to stop eating, this mango crumble is the kind of dessert that makes a whole kitchen smell incredible. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime before it bubbles into a jammy, golden filling beneath a coconut-kissed topping. The crumble itself comes together with cassava flour, shredded coconut, and solid coconut oil — all whole-food ingredients that are naturally free from flavor enhancers and additives that can sneak into packaged dessert mixes. Maple syrup does double duty as both sweetener and binder, keeping everything cohesive without any processed shortcuts. For anyone who has learned to read labels carefully, the clean, recognizable ingredient list here is genuinely refreshing. The contrast between the soft, spiced fruit and the crunchy, toasted crumble is exactly what a great dessert should deliver. Let it rest for a few minutes after baking and the filling thickens into something truly special.
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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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