I transformed the family favorite red curry chicken into a soup. In this manner, the delectable sauce is never missed!
| Prep Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 10 |
| Yield: | 1 9-inch springform pan |
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
Instructions
- 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.
- Gelatin can be substituted with agar agar powder for those who have restrictions.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 13 g |
| Sodium | 143 mg |
| Sugars | 14 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
No mention of what to do with 1/3 cup butter. Is that to go with cookie mixture or?..