Walnut Free Ginger Mango Coconut Crumble
Juicy ripe mango meets warm spice and a golden, crackly topping in this tropical crumble that feels like a vacation in a baking dish. Fresh ginger and Ceylon cinnamon give the filling a bright, aromatic heat, while a squeeze of lime juice keeps everything lively and balanced. The crumble itself is built on cassava flour and shredded coconut, so it bakes up into satisfyingly chunky, golden clusters without relying on any tree nuts — no swaps or substitutions needed. Coconut oil binds the topping together beautifully, giving it that irresistible crisp edge while the mango filling bubbles up around the sides. For anyone navigating nut-free baking, crumbles can be a minefield of walnut-heavy toppings, but every single ingredient here is naturally free of that concern. Letting it rest for ten minutes after it comes out of the oven is the hardest part — but the filling thickens into something truly luscious, so it's worth every second of waiting.
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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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