
This refreshing passion fruit mousse is the dessert I turn to when I want something that feels both special and effortless. Light and tangy with just the right hint of creaminess, it is a classic Brazilian treat that instantly brightens the end of any meal. Everyone seems to love its tropical flavor—my friends still ask me for the recipe after every dinner party.
I began making passion fruit mousse to bring a taste of summer to winter gatherings and now it is my signature dessert for any occasion that needs a tropical lift.
Ingredients
- Passion fruit pulp: gives that unmistakable intense tang find the freshest pulp you can or a good quality frozen version works well too
- Granulated sugar: balances the acidity of the fruit choose fine sugar for easier dissolving
- Water: helps dissolve the sugar and bloom the gelatin so make sure it is cold for the gelatin step
- Unflavored gelatin powder: sets the mousse for the right silky texture always check the expiration date for potency
- Heavy cream: brings richness and that dreamy mouthfeel opt for full-fat cream that is well chilled for best whipping results
- Sweetened condensed milk: gives creamy sweetness and a smooth texture use a trusted brand for best flavor
- Fresh passion fruit pulp with seeds: is perfect for garnish and dramatic presentation
- Mint leaves: add a burst of color and freshness
Step-by-Step Instructions
- Bloom the Gelatin:
- In a small bowl sprinkle the unflavored gelatin powder evenly over cold water and let it sit for at least five minutes until the granules are fully hydrated and slightly swollen This step ensures the mousse will set properly
- Warm the Fruit Mixture:
- Combine the passion fruit pulp granulated sugar and a bit of water in a small saucepan over low heat Stir gently until the sugar dissolves and the mixture feels just warm to the touch This infuses the sugar and pulp and helps bring their flavors together Take care not to let it boil to preserve the fresh passion fruit taste
- Dissolve the Gelatin:
- Take the warm passion fruit mixture off the heat and immediately add in the bloomed gelatin Stir continuously until every bit of gelatin is dissolved and there are no visible lumps Let the mixture sit aside to cool to room temperature otherwise the heat will deflate your whipped cream later
- Whip the Cream:
- Pour the cold heavy cream into a large mixing bowl and whip it with a hand mixer or whisk until soft peaks form Do not overwhip as you want a light and airy base that will blend smoothly with the other ingredients
- Combine the Cream Base:
- Fold the sweetened condensed milk gently into the whipped cream Use broad strokes with a spatula to keep the mixture fluffy
- Incorporate the Passion Fruit Mixture:
- Slowly pour the cooled passion fruit and gelatin mixture into the cream base Use a gentle folding motion to avoid knocking out the air Continue until you have an even pale yellow mousse
- Portion and Chill:
- Spoon or pipe the mousse evenly into serving glasses or ramekins Transfer to the refrigerator and let chill uncovered for at least three hours until the mousse is set and lightly jiggly
- Garnish and Serve:
- Just before serving spoon a bit of fresh passion fruit pulp with seeds over each mousse and tuck in a sprig of mint for a burst of freshness Serve chilled and enjoy

I am always amazed by how the passion fruit transforms the mousse into a luxurious treat and the aroma is so nostalgic that it brings back memories of family celebrations when we all fought for the last spoonful
Storage tips
Keep the mousse covered in the fridge and it will stay fresh for up to three days Avoid freezing as it can change the texture from creamy to icy The mousse is perfect for making ahead if you have a busy dinner schedule
Ingredient substitutions
If you do not have access to fresh passion fruit excellent frozen puree works well For a lighter version swap half the heavy cream for thick Greek yogurt For a vegetarian version use agar agar powder and prepare it according to package instructions
Serving suggestions
I love pairing this mousse with crisp coconut cookies or shortbread for texture It also looks beautiful layered in a trifle with cubes of sponge cake You can also offer a splash of sparkling wine on the side

Cultural context
Passion fruit mousse is beloved in Brazil and appears at celebrations from birthdays to weddings Known as mousse de maracujá it is famous for its balance of sweetness and tropical brightness making it a symbol of joy at many gatherings
Recipe FAQs
- → Can I use bottled passion fruit juice instead of fresh pulp?
Fresh or frozen passion fruit pulp yields the best flavor, but bottled juice can be used if pure and unsweetened. Adjust sugar to taste.
- → What can replace gelatin for a vegetarian version?
Use agar-agar powder as an alternative, following package instructions for quantity and dissolving it thoroughly for proper setting.
- → How long does the mousse keep in the fridge?
Properly covered, it can be stored for up to 3 days. Add fresh toppings just before serving for best presentation and texture.
- → How can I intensify the passion fruit flavor?
Add a swirl of extra passion fruit pulp as a topping or mix in some concentrated passion fruit for a bolder tang.
- → Is whipping cream required or can I use alternatives?
Cold heavy cream ensures the mousse is airy, but for a lighter result, substitute part with Greek yogurt or coconut cream.