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Mango Rose Cake
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3 from 1 vote

Pistacchio Crusted Mango Rose Cake

Prep Time20 mins
Cook Time1 hr
Servings: 1 loaf


  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup mango juice
  • 1/2 cup oil
  • 2 eggs
  • 1 teaspoon rosewater
  • 1 cup dessicated coconut
  • 1/4 cup + 1 tablespoon preserved rose torn by hand if there are large pieces that are stuck together.
  • 1/3 cup shelled pistacchios
  • Glaze Ingredients:
  • 1/2 cup confectioner's sugar
  • 2 tablespoons coconut milk


  • Preheat oven to 350 F. Spray a loaf pan with non stick spray.
  • In a large bowl, combine flour, baking powder, salt and sugar. Stir to combine.
  • In a small bowl, combine mango juice, oil, eggs and rosewater. Add to dry ingredients. Mix to combine.
  • Using a rubber spatula, fold in coconut and 1/4 cup of the rose.
  • Pour into prepared pan. Bake for 1 hour.
  • Cool for 15 minutes in pan. Remove from pan and leave to cool completely.
  • Meanwhile, make the glaze by combining powdered sugar and coconut milk in a small bowl. Whisk until thoroughly combined and smooth.
  • Chop the pistacchios until finely chopped. Add rose and chop until all is finely chopped.
  • Pour glaze over cake. Put pistacchio rose topping on top and press into the cake with your hand. Leave for 10 minutes before slicing.
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