Oats Free Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

4.9

(19)

Tropical, warming, and genuinely impressive, this mango crumble is the kind of dessert that disappears fast at any gathering. Juicy cubes of ripe mango get tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime before baking into a bubbling, fragrant filling that smells absolutely incredible. The real magic is in the topping — cassava flour and shredded coconut come together with coconut oil and maple syrup to form golden, clumpy crumbs that crisp up beautifully in the oven without a single grain of oats in sight. For anyone navigating an oat sensitivity or intolerance, crumbles and crisps can feel like an off-limits category, but cassava flour pulls serious weight here as a binding base that browns and crunches just like the classic version. Everything is sweetened naturally with maple syrup, so the flavors stay bright and clean rather than cloying. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something almost jammy — perfect on its own or with a scoop of coconut ice cream alongside.

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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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