Wheat Free Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

4.9

(19)

Tropical, warming, and genuinely impressive, this crumble brings together juicy ripe mango, bright lime juice, and a double hit of ginger for a dessert that feels both exotic and deeply comforting. The filling gets a silky, jammy texture from arrowroot starch as it bubbles away in the oven, while Ceylon cinnamon adds a softer, more floral spice than the usual variety. What makes this one work so well for anyone avoiding wheat is the crumble topping — cassava flour behaves remarkably like all-purpose flour in baked goods, giving you that satisfying golden, crumbly texture without any substitution compromises. Shredded coconut and solid coconut oil add richness and help the topping clump into those irresistible irregular pieces that crisp up beautifully at the edges. The whole thing comes together in one bowl and one baking dish, which means less cleanup and more time to enjoy the incredible smell coming from your oven. Let it rest for a few minutes before serving so the filling thickens up properly — then dig in as-is or with a scoop of your favorite coconut ice cream alongside.

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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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