Rice Free Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

4.9

(19)

Tropical, warming, and genuinely satisfying, this mango crumble is the kind of dessert that makes people ask for the recipe before they've even finished their bowl. Ripe mango gets tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime juice before baking into a jammy, bubbling filling that smells absolutely incredible. The crumble topping comes together with cassava flour and shredded coconut, giving you that golden, clumpy texture you want without a single grain of rice or rice-derived ingredient in sight. Coconut oil binds everything into satisfying, irregular crumbs that crisp up beautifully in the oven — no compromises on texture here. Arrowroot starch does the quiet work of thickening the filling as it cools, so every scoop holds together just enough to be scoopable and lush. This is the kind of recipe that proves skipping certain staple grains doesn't mean skipping any of the comfort.

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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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