Turkey Free Ginger Mango Coconut Crumble
Tropical, warming, and genuinely hard to stop eating, 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 bright hit of lime juice before it bakes down into a bubbling, fragrant filling that smells absolutely incredible. The crumble on top comes together with cassava flour, shredded coconut, and coconut oil, giving you those satisfying golden clumps with a slightly chewy, toasty texture that plays perfectly against the soft fruit underneath. Everything here is sweetened with maple syrup, so the flavors stay clean and naturally vibrant without anything muddying the tropical notes. Since the whole dish is built from straightforward plant-based pantry staples, there's no need to scrutinize labels or worry about unexpected animal-derived ingredients sneaking in. It's the kind of recipe that feels a little fancy but comes together with one bowl and a fork. Serve it warm after that 10-minute rest and the filling will be perfectly thick and scoopable — a little coconut cream on top wouldn't hurt either.
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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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