Shellfish Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-scented crumble — this dessert is the kind of thing that disappears fast at any table. Fresh ginger and a squeeze of lime juice cut through the natural sweetness of ripe mango, while Ceylon cinnamon adds a delicate, floral warmth that feels a little more refined than the usual baking spice. The crumble itself is built on cassava flour and shredded coconut, giving it a satisfying, slightly chewy texture with crisp edges that hold up beautifully after baking. Coconut oil binds everything together without any dairy, making this a naturally clean dessert from start to finish. Every single ingredient here is straightforward and easy to source, so there's no label-reading anxiety or worry about hidden additives sneaking into your dish. Let it rest for a few minutes after it comes out of the oven — the filling thickens just enough to scoop cleanly and serve warm, ideally with a little something cold on top.
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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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