Recipe By Nandini Pinge
Published Jun 19th
Prep 15m Cook - Additional 4h Ready In 4h 15m
Servings 1 9-inch springform pan Calories 278

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

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 278
  • Carbohydrate 19.4 g
  • Cholesterol 65.4 mg
  • Fat 21.3 g
  • Fiber 0.3 g
  • Protein 3.8 g
  • Saturated Fat 13.1 g
  • Sodium 143.4 mg
  • Sugar 14.3 g

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Chef's Notes

Gelatin can be substituted with agar agar powder for those who have restrictions.
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