The perfect dessert for all who love mangoes. (And if you don’t, you can substitute berries — blueberries, raspberries, strawberries—for some of the mango). The crisp is delicious with vanilla ice cream. Alternatively, serve with lightly whipped cream, lightly sweetened sour cream or yogurt, or crème fraîche.
For a nutty topping, toss about 50g slivered almonds with the topping mixture.
To make crème fraîche, combine 500ml whipping cream and 250ml sour cream in a nonmetallic bowl, cover with plastic, and let stand at room temperature for 16 to 24 hours or until thickened. Refrigerate until serving.
To make your own crystallized ginger, peel ginger, slice into 1/2cm-thick slices, and boil in cane syrup or sugar syrup for 20 minutes. Remove from syrup, drain, and roll in granulated sugar. Allow to air dry on a rack, then keep in a tightly closed jar.