• Preheat the oven to 375°F and spray a baking dish with vegetable spray. Set aside.
• Rinse 6 ripe mangoes under cool water and dry them. Hold one mango so it stands upright on a cutting board and use a sharp knife to slice down either side of the fruit's pit.

  Score the flesh in ½-1" pieces and use a spoon to scoop out the cubed mango pieces.

  If your mango isn't as ripe, press the flesh side of the mango upwards to invert the curve so that the diced fruit is raised. Cut off the pieces.
• Transfer the mangoes to a bowl and season with 1 teaspoon grated ginger and the zest and juice of 1 lime. Toss well until blended.
• In a separate bowl combine ⅓ cup sugar and 2 tablespoons cornstarch. Whisk to combine then sprinkle over the fruit. Fold the sugar mixture in until it's well combined. Set aside.

FOR THE COCONUT OATMEAL CRISP TOPPING:

• In a medium bowl combine 1 cup flour, ¾ cup light brown sugar, ¼ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger. Whisk to combine.
• Cut 8 tablespoons unsalted butter into small cubes and add them to the flour mixture.
• Use your clean hands to toss the butter until it's coated and then press the butter between your fingers, incorporating the flour mixture until it's crumbly and there are no dry bits of flour remaining.
• Add ¾ cup old-fashioned or quick-cooking oatmeal and ½ cup flaked coconut. Combine with a spoon or your hands.

ASSEMBLE THE MANGO FRUIT CRISP:

• Transfer the fruit to the baking dish and layer handfuls of the coconut oatmeal topping over the mango. Bake for 20-25 minutes until the fruit is bubbling and the crisp is golden brown.
• To darken the color of the oatmeal topping, change the oven to the broiler setting and broil for 1-2 minutes, just until it takes on more color.
• Serve with vanilla ice cream or whipped cream.