Nitrate & Nitrite Free Ginger Mango Coconut Crumble
Tropical, warming, 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, fragrant filling under a golden coconut-cassava topping. The crumble itself is built from shredded coconut, cassava flour, and coconut oil, giving it a rustic, clumpy texture that crisps beautifully in the oven without any grain or dairy in sight. Every single ingredient here is naturally free from cured or processed additives — no packaged mixes, no mystery preservatives, just whole foods doing all the heavy lifting. That matters more than it might seem, because plenty of store-bought baking shortcuts quietly sneak in additives you'd rather avoid. Arrowroot starch thickens the filling as it cools, so you get clean, scoopable slices rather than a soupy mess. Serve it warm on its own or with a dollop 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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