Line a 13 x 24cm (7cm deep) loaf pan with 2 sheets of baking paper, allowing paper to extend 10cm above edges.
Roughly break up 2 biscuits and set aside. Process remaining biscuits in a food processor until mixture resembles fine crumbs. Add butter and process until combined.
Layer half each of the ice-cream, sorbet and raspberries in pan, gently pressing with back of spoon to remove air bubbles. Add half the biscuit mixture, pressing down with back of spoon to compact. Repeat with remaining ice-cream, sorbet, raspberries and biscuit mixture. Cover and freeze overnight.
Turn ice-cream cake onto a serving platter and remove baking paper. Top with mango, extra raspberries, cream and reserved biscuits, then drizzle with honey and serve.