Soy Free Ginger Mango Coconut Crumble
Ripe mango, warm spice, and a golden coconut crumble topping — this dessert is the kind of thing that disappears fast at any table. The filling layers fresh ginger, Ceylon cinnamon, and a squeeze of lime juice over juicy cubed mango, creating a bubbling, fragrant base that smells absolutely incredible as it bakes. Arrowroot starch pulls the filling together into a glossy, jammy consistency without any thickeners that might sneak in unwanted ingredients. The crumble itself is built on cassava flour and shredded coconut, both naturally free from soy, so there's no need to scrutinize labels or worry about hidden additives. Coconut oil binds everything into those satisfying irregular clumps that bake up crisp and golden at the edges while staying a little tender underneath. A short rest after it comes out of the oven lets the filling thicken just enough so every scoop holds together beautifully. Serve it warm on its own or with your favorite dairy-free topping for a tropical, crowd-pleasing finish.
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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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