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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt unsalted butter in a saucepan.
Add mango purée and sugar. Cook for 2–3 minutes until the sugar dissolves.
Pour in fresh cream and mix well until smooth and creamy.
Cut vanilla cake into bite-sized cubes and arrange them in a serving tray.
Pour the warm mango sauce evenly over the cake.
Garnish with chopped pistachios and dried rose petals.
Refrigerate for 1–2 hours before serving.
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For a richer sauce, substitute white chocolate for cream.
Can I use canned mango purée?
Yes, canned mango purée can be used if fresh is not available.
How long can I store the dessert?
Store in the refrigerator for up to 2 days.
Can I make the mango sauce ahead of time?
Yes, the mango sauce can be made a day in advance and stored in the refrigerator.
What can I use instead of pistachios?
You can use almonds or walnuts as a substitute.
Is the rose petal garnish necessary?
No, it's optional and mainly for visual appeal.
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