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1
Spoon the yogurt into a large strainer lined with cheesecloth or white paper towels over a bowl, & allow to drain, loosely covered, in the refrigerator, until the yogurt has reduced to about 1 3/4 cups & is the consistency of soft cream cheese.
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2
In a food processor, process the gingersnaps to fine crumbs, then add the melted butter & process briefly to combine.
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3
Press the crumb mixture into the bottom & up the sides of an 8-inch pie pan.
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4
In a medium bowl, beat together the yogurt cheese & the sour cream until smooth, then beat in the sugar, tangerine zest & vanilla & set aside.
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5
In a small saucepan, sprinkle the gelatin over the tangerine juice concentrate, then warm the mixture over low heat, stirring just until the gelatin is dissolved, before removing from the heat.
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6
Beat the gelatin mixture into the yogurt cheese mixture.
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7
Stir 1 1/2 cups of the papaya into the yogurt cheese mixture, then pour the filling into the prepared crust, before refrigerating for 6 hours or overnight so the the filling is set.
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8
Just before serving, top the pie with the Mandarin oranges (in a tight circle around the edge & 8-10 in a tight circle in the middle, then sprinkle the remaining chopped papaya over the pie,.
