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Passion Fruit Whipped Mousse

Passion Fruit Whipped Mousse

This passion fruit whipped mousse is light, creamy, and full of bright tropical flavor. It’s made with fresh passion fruit pulp, whipped cream, and sweetened condensed milk. It’s an easy no-bake dessert that feels refreshing and rich at the same time.
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Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Tropical
Cuisine: Tropical
Calories: 280
Ingredients Method Notes

Ingredients
  

For the mousse
  • 1 cup fresh passion fruit pulp or frozen/thawed
  • 1 can sweetened condensed milk
  • 1 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of fine salt
Optional toppings
  • Fresh passion fruit pulp
  • Mango slices
  • Toasted coconut
  • White chocolate shavings

Method
 

Prepare the passion fruit
  1. Scoop out the pulp from fresh passion fruits. If using frozen pulp, thaw it fully. You can strain out some seeds if you prefer, but leaving them adds a nice crunch.
Whip the cream
  1. In a cold bowl, whip the heavy cream until soft peaks form. It should look fluffy, not stiff.
Mix the passion fruit base
  1. In another bowl, combine the passion fruit pulp, sweetened condensed milk, vanilla, and salt. Stir until smooth.
Fold in the whipped cream
  1. Add the whipped cream into the passion fruit mixture in three parts. Fold gently with a spatula so the mousse stays airy.
Chill the mousse
  1. Spoon the mousse into glasses or ramekins. Chill in the fridge for 2–3 hours until it firms up.
Add toppings and serve
  1. Top with fresh pulp, mango, coconut, or white chocolate right before serving.

Notes

  • Fresh passion fruit gives the best taste, but frozen pulp works just as well.
  • Make sure your cream is cold so it whips quickly and keeps its volume.
  • This dessert tastes even better the next day because the flavors deepen.
  • Don’t freeze the mousse unless you want a frozen version. Once thawed, the texture changes.