In a large bowl, mix 2 tbsp brown sugar, ¼ cup flour, ginger, lemon juice, wild blueberries, and mangoes. Set aside.
Combine almond meal, rolled oats, coconut flakes, sliced almonds, ½ cup brown sugar, cinnamon, ½ teaspoon salt, and cold unsalted butter. Mix the ingredients and work them together between your hands until it forms big crumbles.
Pour fruit mixture into 9x13 baking dish, and evenly sprinkle the crumble topping over the fruit. Bake for 40-45 minutes, or until crumble topping is nicely toasted and fruit mixture is bubbling.
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