Preheat oven to 375 degres F. Spray a 12-muffin tin with the cooking spray. Press 2 wonton wrappers into each cup in the muffin tin.
Peel and remove the seeds from the mangoes. Cut them into 1/2-inch pieces. Fill each wonton cup with mango and pineapple, to 3/4 full.
Combine the nuts, flour, ginger, sugar, and salt in a mixing bowl. Add the butter or margarine to the nut-flour mixture; cut it into the dry ingredients using a pastry cutter (or use two knives) to make a coarse crumb. Top the fruit with the nut-flour-butter mixture.
Bake for about 25 minutes until golden brown, or just bubbling. Serve warm. Garnish with the edible flowers, if desired.