Scandal Boggs ┃ Fashion, Beauty & Home

If you’re a fan of the delectable offerings at Epcot’s International Festival of the Arts, you’ll love this unofficial dupe recipe for the delectable Mango Cheesecake. Delve into the magic of the festival with this delightful treat that captures the essence of the event.

This dish is based on the Passion Fruit-filled Mango Cheesecake (featuring coconut-pineapple cake, dragon fruit gelée, and a dragon fruit-strawberry sauce) from the Encanto Booth at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

For the Coconut-Pineapple Cake Base:

Ingredients:

• 1 cup all-purpose flour
• 1 cup desiccated coconut
• 1 cup crushed pineapple, drained
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a bowl, whisk together flour, desiccated coconut, baking powder, and salt.
3. In another bowl, cream together softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in crushed pineapple.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before using it as the base for the cheesecake.

For the Dragon Fruit Gelée:

Ingredients:

• 1 cup dragon fruit puree
• 1/4 cup sugar
• 2 tablespoons water
• 2 teaspoons gelatin powder

Instructions:

1. In a small saucepan, heat dragon fruit puree, sugar, and water over low heat, stirring until the sugar dissolves.
2. In a separate bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for a few minutes.
3. Add the bloomed gelatin to the warm dragon fruit mixture and stir until completely dissolved.
4. Pour the dragon fruit gelée over the cooled coconut-pineapple cake. Refrigerate until set.

For the Mango Cheesecake Filling:

Ingredients:

• 2 cups cream cheese, softened
• 1 cup mango puree
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped

Instructions:

1. In a large bowl, beat cream cheese until smooth.
2. Add mango puree, powdered sugar, and vanilla extract. Mix until well combined.
3. Fold in whipped heavy cream until the filling is smooth and creamy.
4. Spread the mango cheesecake filling over the set dragon fruit gelée layer. Refrigerate until firm.

For the Dragon Fruit-Strawberry Sauce:

Ingredients:

• 1 cup dragon fruit puree
• 1/2 cup strawberry puree
• 1/4 cup sugar
• 1 tablespoon lemon juice

Instructions:

1. In a saucepan, combine dragon fruit puree, strawberry puree, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly.
3. Remove from heat and let it cool before using.

Assembly:

1. Once the cheesecake is set, carefully remove it from the cake pan.
2. Pour the dragon fruit-strawberry sauce over the top of the cheesecake, spreading it evenly.
3. Optionally, garnish with fresh mango slices, dragon fruit pieces, or mint leaves for a decorative touch.

Serve:

Slice and serve this exquisite Passion Fruit-filled Mango Cheesecake chilled. The combination of tropical flavors and vibrant colors makes it a stunning and delicious dessert for any special occasion!