Seed Oil Free Ginger Mango Coconut Crumble
Tropical, warming, and deeply satisfying, this crumble brings together juicy ripe mango, bright lime juice, and a double hit of ginger for a dessert that feels both exotic and comforting. The filling gets its glossy, jammy texture from arrowroot starch rather than cornstarch or any processed thickener, and the whole thing is sweetened purely with maple syrup. What makes this recipe such a win for anyone avoiding industrially processed fats is the crumble itself — coconut oil does all the work that butter or shortening would normally do, binding the cassava flour and shredded coconut into those irresistible golden clumps. Cassava flour gives the topping a satisfying crunch without any grain or nut flours, and the unsweetened coconut adds chew and a gentle nuttiness that pairs beautifully with the mango. Ceylon cinnamon and ground ginger run through both the filling and the topping, so every bite is layered with warm spice from start to finish. Let it rest for a few minutes after it comes out of the oven and the bubbling mango filling will settle into something almost custardy beneath that crisp, golden crust.
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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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