Line a 9 by 3-inch round cake pan or a 9 ½ inch spring form pan with a circle of parchment paper.
Using small food processor, finely chop candied ginger.
Combine molasses, sugar, and oil in medium size mixing bowl
In separate bowl, add flour, cinnamon, cloves, and baking soda.
Add boiling water into the molasses mixture and stir in ginger.
Introduce dry ingredients, a little at a time, into the batter.
Add eggs and continue stirring until thoroughly combined.
Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 30 minutes.
Remove cake from pan and peel off the parchment paper.
for the mango and brandy glaze
Peel and slice mangoes, lengthwise, into ⅓ inch thick slices.
Place on plate and drizzle lemon juice over them and set aside.
Melt butter over medium heat, in large saute pan, add ½ of sugar.
Place mango slices in single layer and sprinkle remaining sugar over them.
Saute lightly for 5 to 7 minutes to soften mango slices.
Use tongs or slotted spoon to remove mango slices and set aside, reserve juices in pan.
Take ¼ of mango slices and and chopped finely in food processor, set aside.
Add brandy and cream to pan of juices, increase heat and stir until mixture reduces to a brown, caramel colored sauce.
Arrange mango slices in circular fan patter around top of cake.
Place ½ chopped mango in center of cake and add remaining ½ to sauce and stir.
Drizzle sauce over top and sides of cake.
Top with optional whipped cream or creme fraiche.
For a bolder ginger flavor, use 4 oz fresh peeled ginger in place of the candied ginger. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. Run a knife around the edge of the cake to loosen it from the pan before removing. Mangoes should be ripe, but still firm (and over-ripe).