Mustard Free Ginger Mango Coconut Crumble
Tropical, fragrant, and genuinely hard to stop eating, this mango crumble is the kind of dessert that makes a room smell incredible the moment it hits the oven. Ripe mango cubes are tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime before baking into a bubbling, jewel-bright filling that's naturally sweet and a little tangy. The crumble on top comes together with cassava flour, shredded coconut, and coconut oil, giving you a golden, clumpy topping with real texture and a faint toasty flavor. Every single ingredient here is straightforwardly clean — no condiments, no spice blends, no packaged shortcuts that might sneak in unwanted additives. That makes it a genuinely stress-free bake for anyone navigating a mustard-free kitchen, since there's nothing to scrutinize on a label. Let it rest for those ten minutes after it comes out of the oven — the filling thickens beautifully and the whole thing becomes much easier to scoop. Serve it warm on its own or with a dollop of coconut cream for something that feels seriously 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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