Crush the ginger snaps either in a food processor or put them in a freezer bag and crush with a rolling pin. Melt the butter and mix into the crumbs. Tip into two individual pie moulds and press into the bottom and up the sides.

Remove mango flesh from the skin and puree (with food processor/blender). Add the yogurt and mix together. Optionally add a little sugar/honey to sweeten, to taste, and/or some finely chopped crystalized ginger. Pour the mixture into the crumb bases.

Note - see above for other variation ideas.