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Ingredients

20 tea biscuits (such as Marie Biscuits), or more as needed ½ teaspoon ground allspice ⅓ cup butter 1 (8 ounce) package cream cheese, softened ¾ cup heavy whipping cream ½ cup brown sugar ½ cup hot water 1 tablespoon unflavored gelatin 1 cup mango puree

Nutrition Info

278 calories carbohydrate: 19.4 g cholesterol: 65.4 mg fat: 21.3 g fiber: 0.3 g protein: 3.8 g saturatedFat: 13.1 g servingSize: - sodium: 143.4 mg sugar: 14.3 g transFat: : - unsaturatedFat: : -

Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
Stir hot water and gelatin together in a small bowl until dissolved, mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture, beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

1 9-inch springform pan

Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.