Frozen Mango Banana Mousse Pie with Gingersnap Crust Tofu has many health benefits. It cleanses the blood vessels and heart, helps restore pancreatic functioning (especially in diabetic conditions,)  has a 38% protein content, concentrated in essential fatty acids (including omega-3) and contains more protein than milk without the saturated fat or cholesterol. Put all that in this oil-free frozen pie and you've got yourself “a little slice of heaven”!    Filling: 2 pkg. Mori-Nu firm silken tofu, patted dry 2 organic bananas, yellow or red 1 mango, pitted and skinned, cut into chunks 2 tbsp. lime zest 1/4 c. turbinado sugar 1 1/2 tbsp. fresh ginger Crust: 2 1/2 c. gingersnap cookie crumbs approximately 4 tbsp. banana additional fruit for garnish, if desired--berries, toasted coconut, your favorites! Blend crust ingredients in the food processor. Add a little more banana if necessary to form a crust which will hold together. Pour all but 2 or 3 tablespoons into a 9 or 10 inch pie plate. Place a piece of plastic wrap over and press crust mixture evenly on bottom and up sides of pan. (plastic wrap keeps it from sticking to your hands.) Blend all filling ingredients in food processor, scraping sides of bowl until all is incorporated. Pour into prepared crust. Freeze until firm, about 2 hours.