Preheat oven at 180° C. Crush ginger cookies in a mixer jar. Transfer into a bowl, add butter and mix.
Spread this mixture in a cake tin. Bake in the preheated oven for 5-6 minutes.
Whisk together cream cheese and whipped cream. Add gelatin and whisk.
Roughly chop lychees and add and mix well. Add mangoes and mix well.
Remove the cake tin from the oven and spread the lychee-mango mixture over the cookies base evenly.
Chill in the deep freezer for 10 minutes.
Take it out of the deep freezer and let it set in the refrigerator overnight.
Cut into wedges and serve chilled.