Instructions

1. tir together brown sugar, cinnamon and allspice in a small bowl. 

2. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. 

3. Cook over low heat for 5 minutes, stirring frequently. 

4. Stir in mango and cook for a few minutes more until brown sugar is dissolved.

5. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. 

6. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. 

7. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. 

8. Cut dough into 1-inch slices. 

9. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. 

10. Bake in preheated 350°F oven for 20 to 25 minutes.

11. Let stand for 5 minutes, then invert onto a serving platter. 

12. TIP: Cover uncooked rolls and place in the refrigerator overnight. 

13. Let stand at room temperature for 1 hour before baking.