Peanut Free Ginger Mango Coconut Crumble
Ripe mango cubes tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime sit beneath a golden, coconut-studded crumble that bakes up crisp at the edges and irresistibly fragrant all the way through. The whole thing smells like a tropical vacation the moment it hits the oven. Because every component is built from whole, straightforward ingredients — cassava flour, shredded coconut, coconut oil, and maple syrup — there's no need to scrutinize labels for hidden nut-based fillers or shared-facility warnings that make store-bought desserts such a gamble. The arrowroot starch does quiet, clever work thickening the bubbling mango filling into something jammy and luscious rather than watery. Letting it rest for a few minutes after baking is the hardest part, but that brief wait is what turns the filling from loose to perfectly scoopable. Serve it straight from the dish with a spoon and maybe a little coconut cream on the side — no one will miss anything.
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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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