Preheat oven to 325°F.
Combine mango and grated ginger root in a small bowl; stir in hot water and set aside.
Combine flour, sugar, ground ginger and salt. Cut in butter (If using a food processor, process with 5 or 6 on/off motions, just until mixture resembles a coarse meal. Do not over process.)
Combine slightly beaten egg with mango mixture and stir into flour butter mixture. (If using a food processor, process with 5 or 6 on/off motions to mix.)
Press mixture evenly into a 15×10-inch rimmed baking pan. Sprinkle with chopped almonds.
Bake 20-25 minutes or until lightly brown. Cut while still warm into 48 pieces.
Kitchen shears cut through dried mango slices easier than a knife.