Paraben Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to cool. Fresh ginger and lime juice brighten the fruit while Ceylon cinnamon adds a gentle, floral warmth that feels a little more refined than your average baked dessert. The crumble comes together with cassava flour and shredded coconut, giving it a satisfyingly crisp, slightly chewy texture that holds up beautifully over the juicy mango base. Every ingredient here is straightforward and recognizable, which matters when you're navigating products that often hide synthetic preservatives in unexpected places — from baked goods to bottled sauces. Coconut oil, arrowroot starch, and maple syrup do all the heavy lifting without anything artificial in sight. It's naturally gluten-free, dairy-free, and built entirely from whole, clean ingredients, so you can serve it confidently to a crowd. Let it rest those full ten minutes before scooping — the filling thickens into something almost jammy, and it's absolutely worth the wait.
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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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