Pistachio Free Ginger Mango Coconut Crumble
Ripe mango, warm spice, and a golden coconut topping — this crumble is the kind of tropical dessert that feels like a vacation in a baking dish. Fresh ginger and Ceylon cinnamon bring a gentle, layered heat to the juicy mango filling, while a squeeze of lime keeps everything bright and balanced. The crumble itself is built from cassava flour and shredded coconut, giving it a beautifully rustic, clumpy texture that crisps up at the edges and stays tender in the middle. Coconut oil and maple syrup hold it all together without any dairy or refined sugar, so the flavors stay clean and fruit-forward. Many store-bought crumbles and granola-style toppings sneak in mixed nuts or are processed on shared lines, but every ingredient here is straightforward and easy to verify. Arrowroot starch thickens the filling as it bakes, so you get that gorgeous, bubbling fruit layer without any starchy aftertaste. Let it rest for just a few minutes before serving and the filling sets into something truly spoonable and satisfying.
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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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