Pecan Free Ginger Mango Coconut Crumble
Juicy, caramelized mango meets a golden, crispy topping in this tropical crumble that feels like a vacation in a baking dish. Fresh ginger and lime juice brighten the filling while Ceylon cinnamon adds a warm, floral depth that pairs beautifully with the natural sweetness of ripe mango. The crumble itself is built on cassava flour and shredded coconut, giving it a satisfying crunch and a lightly toasted coconut flavor that takes the whole thing somewhere special. Coconut oil binds the topping into those irresistible irregular clumps that shatter when you dig in with a spoon. Every ingredient in this recipe is straightforward and naturally free from tree nut concerns — no swaps needed, no label-checking required. The arrowroot starch thickens the bubbling mango filling into something glossy and jammy, so every scoop holds together perfectly. Let it rest for a few minutes after baking and serve it warm, ideally with a scoop of coconut ice cream melting over the top.
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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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