There are some desserts that make you stop mid-bite and smile. For me, passion fruit mousse is one of those. This creamy, tangy, and slightly tropical treat is a staple in Brazilian kitchens, and once you try it, you’ll understand why. It’s light, refreshing, and the perfect way to end a meal—especially on a warm summer day.
Whether you’re exploring new passion fruit recipes, looking for an easy mousse dessert, or curious about Brazilian passion fruit mousse, you’re in for a treat. Let’s dive right into how to make passion fruit mousse from scratch.
Why Passion Fruit Mousse Is So Special
Passion fruit has this magical ability to be both sweet and tart at the same time. Its bold flavor shines in desserts without overpowering everything else. A mousse made with it feels like sunshine in a glass.
In Brazil, passion fruit mousse (mousse de maracujá) is often served at family gatherings, birthday parties, and holidays. It’s a no-fuss recipe that still feels fancy enough to impress guests. You only need a handful of ingredients, and the result looks like something you’d find in a patisserie.
And the best part? You don’t need to spend hours in the kitchen. This mousse comes together in minutes.
Ingredients You’ll Need
Here’s what you’ll need for this simple passion fruit mousse dessert:
- 1 cup passion fruit juice (fresh or frozen pulp works best)
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can heavy cream (or 1 ½ cups chilled heavy cream)
- Fresh passion fruit pulp (for topping, optional)
That’s it. Just four ingredients. No complicated steps, no baking. If you can blend, you can make this dessert.
How to Make Passion Fruit Mousse
- Prepare the juice: If you’re using fresh passion fruit, scoop out the pulp and blend it with a little water. Strain to remove the seeds. Frozen pulp is also an excellent shortcut.
- Blend the mousse: In a blender, combine passion fruit juice, condensed milk, and cream. Blend until smooth and slightly thickened.
- Chill: Pour the mixture into small dessert glasses or a large serving dish. Refrigerate for at least 4 hours, or overnight if you have time.
- Top and serve: Just before serving, spoon fresh passion fruit pulp over each glass. The crunchy seeds add texture and a pop of flavor.
That’s your homemade passion fruit mousse, ready to go.
Tips for the Best Passion Fruit Mousse
- Use chilled cream. Cold cream blends better and makes the mousse silkier.
- Don’t skip the topping. Fresh pulp balances out the sweetness of the condensed milk.
- Make it fancy. Serve the mousse in cocktail glasses, shot glasses (for shooter recipes), or even layered into a tart shell for a passion fruit mousse tart.
- Try variations. Add a biscuit crumble at the bottom for crunch, swirl in mango puree for a tropical twist, or use gelatin if you prefer a firmer texture.
- Batch-friendly. This recipe doubles easily, making it perfect for parties.
Other Delicious Ways to Use Passion Fruit
If you have extra passion fruit pulp, don’t let it go to waste. Here are a few more ideas:
- Passion fruit sorbet for a refreshing summer dessert.
- Passion fruit self-saucing pudding for a warm, comforting option.
- Passion fruit shooters with a splash of vodka or rum for a fun party idea.
- Passion fruit tart with a buttery crust for a showstopper dessert.
This fruit isn’t just for mousse. It shines in so many recipes, from quick smoothies to indulgent Brazilian desserts.
Tips Before You Try This Recipe
- Always taste your passion fruit juice before blending. If it’s too tart, balance it with a touch more condensed milk.
- For a lighter mousse, swap heavy cream with Greek yogurt. It adds a tangy note.
- If you’re making this for the first time, prepare it a day ahead. The flavors deepen overnight, and the texture becomes creamier.
- Want to test before serving to guests? Make a small batch in a single glass, refrigerate, and taste after a couple of hours. That way, you can adjust sweetness or tartness before committing to the full batch.
Final Thoughts
This passion fruit mousse recipe proves that you don’t need complicated steps or fancy tools to create something memorable. With just four ingredients, you get a dessert that’s creamy, tangy, and downright irresistible.
Whether you serve it in glasses for a dinner party, make it as a quick summer dessert, or explore other passionfruit recipes, this mousse is a keeper. Try it once, and I bet it’ll find its way into your regular rotation of homemade desserts.
So go ahead—grab some passion fruit, a blender, and let’s make something sweet together!
Passion Fruit Mousse Recipe
Ingredients
Method
- Prepare the juice – Scoop out the pulp of fresh passion fruits. Blend with a little water, then strain to remove seeds. If using frozen pulp, thaw before use.
- Blend the mousse – In a blender, add passion fruit juice, condensed milk, and cream. Blend until smooth and creamy.
- Chill – Pour into small dessert glasses or one large dish. Refrigerate for at least 4 hours, or overnight.
- Top and serve – Spoon fresh passion fruit pulp on top before serving. The seeds add crunch and a tangy kick.
Notes
- Taste your passion fruit juice first. If it’s very tart, you can add an extra spoon of condensed milk.
- For a lighter version, swap heavy cream with Greek yogurt.
- The mousse is best enjoyed within 2–3 days of making it.
- Serving it in small glasses makes it feel extra fancy, even if it’s simple to make.
Frequently Asked Questions
1. Can I use canned passion fruit juice instead of fresh pulp?
Yes, but check the label. Some canned juices have added sugar, which can make the mousse overly sweet.
2. Is this mousse recipe gluten-free?
Absolutely. All the main ingredients are naturally gluten-free.
3. Can I make this without condensed milk?
You can, but it won’t have the same richness. Swap with coconut cream and sugar if you want a dairy-free version.
4. How long does passion fruit mousse last in the fridge?
It keeps well for up to 3 days if covered tightly.
5. Can I freeze passion fruit mousse?
Technically yes, but the texture will change. It’s best eaten fresh from the fridge.
6. What other fruits can I use for mousse recipes?
Mango, strawberry, and guava are all great alternatives if you want to experiment.
