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

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

Cook over low heat for 5 minutes, stirring frequently. 

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

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

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

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

Cut dough into 1-inch slices. 

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

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

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

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

Let stand at room temperature for 1 hour before baking.