Juicy ripe mango meets warm spice and a golden, crackly topping in this tropical crumble that feels like pure sunshine in a baking dish. The filling gets layered with fresh ginger, Ceylon cinnamon, and a squeeze of lime juice, so every bite has that bright, aromatic depth that makes a simple fruit dessert feel genuinely special. The crumble itself is built on cassava flour and shredded coconut rather than any grain-based flour, which means it's naturally free from rye without any awkward substitutions or compromises on texture. Coconut oil works into the cassava and coconut mixture to create those satisfying, irregular clumps that toast up beautifully in the oven. Arrowroot starch thickens the mango filling as it bubbles, so you get a glossy, jammy base rather than a watery puddle under all that crunch. It's the kind of dessert that looks impressive but comes together with one bowl and a fork — no pastry skills required. Let it rest for a few minutes before serving and watch the filling settle into something truly irresistible.
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Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with a small amount of coconut oil.
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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