In a medium bowl, fold 1 1/2 cups of whipped topping into the drained fruit cocktail until just combined.

Split the angel food cake horizontally into three even layers.

Place the first cake layer on a serving plate.

Spread half of the fruit mixture evenly over the first layer.

Place the second cake layer on top of the fruit mixture.

Spread the remaining fruit mixture evenly over the second layer.

Top with the remaining cake layer.

Frost the top and sides of the torte with the remaining whipped topping.

Arrange the drained mandarin oranges decoratively on top of the torte.

Refrigerate the torte for at least 5 minutes to allow the flavors to meld.

Before serving, garnish with orange slices and fresh mint, if desired.

Slice and serve chilled.