When brainstorming my mother’s day menu, I had many options for a dessert recipe. I know I would want to try an Epcot recipe. Les Halle’s Boulangerie-Patisserie in Walt Disney World’s Epcot France pavilion has many amazing desserts. The Exotique Mango Mousse and Coconut Cake is a layered dessert with coconut cake on the bottom, followed by mango mousse and topped with a mango chutney. You can see a picture of the version from Epcot on my Pinterest board.
I decided to try my hand at this dessert recipe for Mother’s Day as my mother loves all things coconut and my son is a big mango fan. I have found by experimenting with this recipe that mango is a bit tricky. The flavor is mild so when combining with other ingredients it can get lost. In addition, the fruit is a bit stringy in texture which can be off putting when pureed.
After much experimentation, I came up with the recipe here which is inspired by the Epcot dessert. While it is a bit different from what you can get at Epcot, it is still quite delicious. I have turned this into a trifle instead of a layered dessert as the mousse has more of a pudding texture and it works well in this form. My mother tried this dish and declared “yummy” so I figure I have a winner.
Epcot Recipe Exotique Mango Mousse and Coconut Cake
Layered dessert with coconut cake mango mousse, and topped with a mango chutney. This is a unique and exotic dessert.
1 box white cake mix
1 box (3.4 oz) coconut cream instant pudding mix
1 cup coconut milk
⅓ cup coconut oil (can use vegetable oil instead)
1 box instant vanilla pudding
2 cups mango juice (less - maybe find a stronger flavoring - extract?)
2 cups heavy cream
1 cup powdered sugar
1 medium apple, peeled and cut into bite-size chunks
2 mangoes, peeled and cut into bite-size chunks
pinch of ground nutmeg
pinch of ground cinnamon
pinch of ground allspice
¼ cup brown sugar
½ cup water
¼ cup mango juice
Add the dry pudding mix to the dry cake mix.
Make cake following box directions but replace water with coconut milk and the oil with coconut oil, if desired.
Cook in 13 x 9 inch pan according to box directions.
When cake tests as done, remove from oven and set aside to cool.
Using box of instant vanilla pudding, replace milk with mango juice and follow box directions.
When pudding has set, beat 2 cups of whipping cream until it starts to stiffen, then add the powdered sugar and continue to beat until firm but not turning to butter.
Combine the pudding with the whipped cream and refrigerate.
Mix apple and mango chunks with the next four ingredients in a bowl. Heat water and juice in a saucepan over medium heat until steaming. Add fruit mixture and cook over medium heat for 15 minutes. Cover and simmer to desired thickness. Allow to cool and pour into jars for storage.
Cut the cake into the shape of the serving dish and place into the bottom of each dish.
Pipe mango mousse on top of the cake.
Spoon small amount of mango chutney on top of the mango mousse.
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