Pregnancy Friendly Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden coconut crumble — this dessert is the kind of thing that makes the whole kitchen smell incredible. Fresh ginger is the real star here, bringing a bright, zingy heat that pairs beautifully with sweet ripe mango and the subtle nuttiness of shredded coconut. During pregnancy, it's worth paying attention to what goes into your food, and every ingredient in this recipe is straightforward and wholesome — no refined flour, no dairy, and no mystery additives. Cassava flour and arrowroot starch keep the crumble tender and the filling perfectly thick without anything processed. The fresh lime juice lifts the whole dish, balancing the richness of the coconut oil and the natural sweetness of maple syrup. It comes together in one baking dish with minimal fuss, which is exactly the kind of low-effort, high-reward cooking that feels like a treat when energy is running low. Let it rest for a few minutes before serving so the filling sets up just right — then dig in.
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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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