Nightshade Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-kissed crumble — this dessert is pure tropical comfort straight from the oven. Nightshade-free baking can feel limiting when so many conventional recipes sneak in unexpected ingredients, but this one keeps things beautifully simple and naturally free of any concern. Cassava flour stands in as the crumble base, delivering that satisfying crunch without any grain or gluten, while shredded coconut and coconut oil bring richness and depth to every bite. Fresh ginger and Ceylon cinnamon layer in warmth and spice, and a squeeze of lime juice brightens the whole filling so it never feels heavy or one-note. Arrowroot starch does the quiet work of thickening the mango as it bakes, so you get that gorgeous, jammy texture without any starchy aftertaste. Let it rest for just a few minutes after it comes out of the oven and the filling sets into something truly spoonable and special. Serve it as-is or alongside a scoop of coconut cream for a dessert that feels indulgent without a single compromise.
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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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