Yeast Free Ginger Mango Coconut Crumble

Total time1 hr

Prep time15 min

Cook time35 min

4.9

(19)

Warm, bubbling mango filling topped with a golden, coconut-kissed crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Ripe mangoes get tossed with fresh ginger, Ceylon cinnamon, and a squeeze of lime before baking into a jammy, fragrant base that practically perfumes the whole kitchen. The crumble comes together with cassava flour, shredded coconut, and solid coconut oil, giving you those satisfying irregular clumps that crisp up beautifully without a single grain of wheat or any leavening agents in sight. For anyone navigating a yeast-free lifestyle, desserts can feel like a minefield — so many baked goods rely on fermented ingredients or additives that sneak in through processed flours and packaged mixes. Every ingredient here is straightforward and whole, so you can enjoy something genuinely indulgent without second-guessing the label on anything. Maple syrup ties the filling and the topping together with a gentle, caramel-like sweetness that plays perfectly off the tropical fruit. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly special.

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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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