Paleo Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

4.9

(19)

Ripe mango, warm spice, and a golden coconut topping — this dessert is the kind of thing that makes people ask for the recipe before they've even finished their bowl. The filling leans on fresh ginger, Ceylon cinnamon, and a squeeze of lime to give the fruit a bright, layered depth that goes way beyond basic. Arrowroot starch does the quiet work of thickening the juices into a glossy, jammy base as everything bubbles away in the oven. The crumble itself comes together with cassava flour and shredded coconut worked into coconut oil, landing somewhere between crispy and chewy in the best possible way — no oats, no grains, no butter needed. Maple syrup ties both layers together with just enough sweetness without tipping into cloying territory. This is the kind of dessert that genuinely doesn't feel like a compromise, even for guests who have no dietary restrictions at all. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying.

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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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