Nutmeg 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. The combination of fresh ginger, Ceylon cinnamon, and bright lime juice gives the fruit layer a lively, aromatic depth that feels anything but ordinary. Many spice blends and pre-made crumble mixes sneak in warming spices you may be trying to avoid, but every ingredient here is straightforward and clearly listed, so there are no surprises. Cassava flour and shredded coconut build a crumble topping that bakes up beautifully crisp at the edges without relying on any of the usual suspects. Coconut oil and maple syrup hold everything together and add a subtle richness that pairs perfectly with the juicy mango underneath. A short rest after baking lets the arrowroot-thickened filling set just enough so every scoop holds its shape. Serve it as-is or with a dollop of coconut cream for a dessert that genuinely tastes like a special occasion.
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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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