2) Add the butter and shortening and pulse 6 to 8 times until the mixture resembles coarse meal. Add the ice water, 1 tbsp at a time, pulsing until the dry ingredients are just moistened. Remove the dough from the processor bowl, flatten into a disk shape, wrap tightly with cling film and refrigerate for 30 to 40 minutes.
3) Meanwhile make the cream. Whip the cream cheese and yoghurt in a medium bowl with an electric mixer until light and fluffy. Beat in the sugar, fresh ginger, crystallised ginger and both essences until evenly combined. Cover with cling film and refrigerate until serving.
4) For the cobblers: Add the mangoes, strawberries, blueberries, lemon juice, cornflour, sugar and mint to a large bowl and stir to combine. Lightly spray 6 (240ml) baking bowls with cooking spray. Evenly divide the fruit mixture into the bowls and arrange on a rimmed baking sheet.
5) Roll out the reserved dough on a lightly floured marble or a flat surface, to 0.5-cm thickness. Cut the dough into 6 rounds or decorative shapes slightly smaller than the width of the bowl. Put 1 piece of dough on top of each cobbler. Brush the dough evenly with egg wash.
6) Bake the cobblers for 20 minutes, then reduce the heat to 180C/Gas 4. Bake until the pastry is lightly browned and the fruit is tender and bubbling on the edges, about 5 to 7 minutes longer. Remove from the oven and transfer the bowls to a wire rack. Leave to cool for 20 to 25 minutes before serving.
7) Dollop ginger cream on each cobbler and sprinkle with toasted almonds. Garnish with mint sprigs, if desired, and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.