Mushroom Free Ginger Mango Coconut Crumble
Tropical, warming, and genuinely hard to stop eating, this fruit crumble is built around juicy ripe mango brightened with fresh ginger, lime juice, and a whisper of Ceylon cinnamon. The filling gets lightly thickened with arrowroot starch, so it bubbles up glossy and jammy in the oven without any starchy heaviness. The crumble topping comes together from cassava flour, shredded coconut, and coconut oil, giving you golden, clumpy clusters that stay crisp against that soft, fragrant fruit underneath. Every single ingredient here is naturally free from fungi-derived additives — no hidden extracts, no fermented thickeners, nothing that needs a second look on the label. It is the kind of dessert that smells incredible while it bakes and looks impressive enough to serve to guests, even though the method is genuinely straightforward. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something almost like a loose mango curd beneath that crunchy coconut crown.
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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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