1. Combine cookie crumbs and butter in small bowl; mix well. Press mixture evenly in bottom and sides of 9-inch pie pan. Refrigerate.
2. Combine mango, ice cream, powdered sugar, cinnamon, ginger, salt and vanilla in large bowl. Stir until smooth. Fold whipped topping into mango mixture.
3. Pour into prepared crust. Freeze several hours or until firm. Let stand at room temperature at least 15 minutes before serving. Garnish as desired.