1-1/2 - cups crushed gingersnap cookies (use food processor)
1/4 - cup butter, melted
1 - jar (24 ounce) Mango, drained and pureed
1 - pint vanilla ice cream, softened
1/2 - cup powder sugar
1/2 - teaspoon ground cinnamon
1/2 - teaspoon ground ginger
1/8 - teaspoon salt
1 - teaspoon vanilla extract
2 - cups whipped topping

Directions

• In a small bowl, add cookie crumbs and butter. 
• Mix well. 
• Press mixture evenly in bottom and sides of 9-inch pie pan. 
• Refrigerate for 1 hour. 
  
• In large bowl, add the, ice cream, powdered sugar, cinnamon, ginger, salt and vanilla. 
• Stir until smooth. 
• Fold whipped topping into mango mixture.
  
• Pour into prepared crust. 
• Freeze several hours or until firm. 
• Let stand at room temperature at least 15 minutes before serving.