Preheat the oven to 350°F.
In a medium bowl combine the oats, 2 tbsp whole wheat flour, sliced almonds, cinnamon, ginger and salt. Set this aside.
In another medium bowl, combine the remaining whole wheat flour with the mango and lemon juice. Set this aside.
In a small bowl, stir together the brown sugar, honey, maple syrup, and the browned butter. Add this to the bowl containing the oat mixture and stir to thoroughly combine everything.
Place the mango in the bottom of individual ramekins, or one giant ramekin, or an 8×8-inch square glass pan. Top with the oat mixture.
Bake for about 50 minutes or until the topping begins to turn a deep, crispy golden brown and the fruits are sizzling hot (you’ll be able to hear the sizzle!).