Pescatarian Ginger Mango Coconut Crumble
Warm, bubbling mango filling beneath a golden, coconut-laced crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime juice before it ever hits the oven, so every bite of the filling is bright, fragrant, and just the right amount of spiced. The crumble itself comes together with cassava flour, shredded coconut, and solid coconut oil, giving it a rustic, clumpy texture that crisps up beautifully at the edges while staying a little tender in the middle. Maple syrup does all the sweetening throughout, which means there's no refined sugar hiding anywhere in the dish. It's naturally free of meat and seafood entirely, so it fits a pescatarian table without any substitutions or workarounds — this is just genuinely how the recipe is built. Let it rest for a few minutes after baking so the filling can thicken up, then serve it straight from the dish while the topping is still crackling.
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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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