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In a food processor or blender, combine cut-up mangoes, cream cheese, yogurt and ginger. Cover and process or blend until very smooth. Divide crushed gingersnaps evenly among sixteen 2-ounce disposable shot glasses or regular shot glasses. Carefully spoon in mango mixture.
Freeze for about 1 hour or just until firm. (Or freeze overnight. For longer storage, place glasses in an airtight container and freeze for up to 2 weeks.) Before serving, let stand at room temperature for 10 minutes (or 30 minutes if frozen overnight or longer).
To serve, spoon whipped topping on top of the mango mixture in glasses. Top with mango slivers.