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Ingredients
  • subheading: Biscoff Cookie Crust:
  • 6 ounces Biscoff cookies
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon kosher salt
  • subheading: Mango Custard:
  • 5 to 7 Ataulfo mangoes*, plus extra for serving
  • 2 tablespoons lime juice, about 1 lime
  • Pinch of salt
  • 1 cup heavy whipping cream
  • ¼ cup sweetened condensed milk
  • 2 tablespoons granulated sugar
  • ¼ cup boiling water
  • 1 pack unflavored gelatin, approx. 7 grams or 2½ teaspoons
  • Extra mango, for serving
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