Combine flour, cinnamon, ginger and salt in a shallow bowl. Dredge all sides of snapper fillets in flour mixture.
Heat butter and olive oil in a large skillet on medium heat. Add fillets and pan fry until fish flakes with a fork, turning once. Transfer fish to a plate; cover to keep warm.
Reduce heat to medium-low and add almonds; cook about 5 minutes, until almonds caramelize (nuts will be lightly browned). Stir in lime juice, brown sugar, cinnamon and nutmeg and continue cooking about 3 to 5 minutes to reduce to a syrup consistency.
Combine cilantro and mango in a small bowl; sprinkle with chipotle.
To serve, top each fillet with an equal amount of caramelized almonds and mangoes.