Passion Fruit Mousse

You want a dessert that tastes like sunshine, works with minimal fuss, and makes guests think you have culinary superpowers. I make this passion fruit mousse when I need a quick showstopper that actually tastes like something exotic and not like sugared fluff. Ever tried it and wondered why it works so well? I’ll tell you—plus give you a foolproof recipe you can rely on every time.

If you want a slightly different spin, check out Crumb Recipes’ passion fruit mousse guide for another perspective and extra inspiration.

Why You’ll Love This Recipe

• Bright, tropical flavor that doesn’t overwhelm with sugar.
• Simple ingredients you probably already keep around.
• No baking required — perfect when you don’t want to turn on the oven.
• Quick to assemble and reliably sets firm.
• Pretty presentation in glasses or ramekins with almost zero effort.
• Versatile: you can tweak sweetness or tang easily.

Ingredients You’ll Need

• 240 ml passion fruit pulp, fresh or frozen, seeds removed
• 100 g granulated sugar
• 2 tablespoons water
• 10 g unflavored gelatin powder
• 45 ml cold water
• 240 ml heavy cream, cold
• 120 ml sweetened condensed milk
• Fresh passion fruit pulp with seeds (for garnish)
• Mint leaves (optional garnish)

How to Make (Step-by-Step)

STEP 1

Sprinkle gelatin powder over 45 ml of cold water in a small bowl and allow it to hydrate for 5 minutes. This step matters—blooming gelatin makes it dissolve smoothly.

STEP 2

In a saucepan over low heat, combine passion fruit pulp, granulated sugar, and 2 tablespoons water. Stir gently until the sugar fully dissolves and the mixture becomes slightly warm; do not boil. Boiling ruins the bright flavor.

STEP 3

Remove the saucepan from heat. Add the bloomed gelatin to the warm passion fruit mixture and stir until completely dissolved. Let the mixture cool to room temperature before moving on.

STEP 4

Using an electric mixer or hand whisk, whip the heavy cream in a large mixing bowl until soft peaks form. I recommend chilling the bowl for a few minutes if your kitchen runs warm.

STEP 5

Gently fold in the sweetened condensed milk into the whipped cream until just combined. Don’t overmix—you want air in the mousse.

STEP 6

Gradually fold the cooled passion fruit mixture into the cream base, mixing until the mousse becomes smooth and fully integrated. Taste and adjust sweetness if needed.

STEP 7

Evenly spoon the mousse into serving glasses or ramekins. Refrigerate for a minimum of 3 hours, or until the mousse fully sets. Patience pays off here.

STEP 8

Before serving, top each portion with fresh passion fruit pulp and mint leaves if desired. The seeds add texture and a classy look.

Pro Tips for the Best Results

• Bloom gelatin properly: cold water then heat—no shortcuts.
• Avoid boiling the pulp so you keep that zesty aroma.
• Chill your mixing bowl and beaters for faster whipping.
• Taste before setting; if your passion fruit runs tart, add a little sugar.
• Use fresh pulp when possible; frozen works fine but fresh tastes brighter.
• Serve chilled—mousse melts fast, trust me.
• Don’t overfold or you’ll lose the airy texture.
• Set time matters: don’t rush the 3-hour minimum for a good set.

Fun Variations & Topping Ideas

Variations:

• Coconut twist: replace 60 ml cream with coconut cream for a tropical layer.
• Yogurt light: fold in 60–80 g Greek yogurt for tang and fewer calories.
• Chocolate swirl: add a thin layer of dark chocolate ganache at the bottom of the glass.
• Alcohol hint: stir in 1–2 tablespoons of cachaça or rum for adults-only mousse.

Toppings:

• Fresh passion fruit seeds (classic)
• Toasted coconut flakes for crunch
• Shaved dark chocolate for contrast
• A dusting of freeze-dried mango powder for extra zing
• Edible flowers if you feel fancy (and slightly dramatic)

Storing and Reheating

Store leftover mousse in the refrigerator covered with plastic wrap or airtight lids. It will keep 3–4 days and stay creamy. I don’t recommend freezing mousse; the texture changes and it loses aeration once thawed.

Need to refresh a slightly watery set? Whisk briefly to restore some structure, then chill 30–60 minutes. Don’t microwave mousse—yes, it sounds obvious but I know someone who tried. FYI, reheating ruins the airy texture.

Leftover ideas

• Parfait: layer mousse with granola and fresh fruit for breakfast (yes, dessert for breakfast counts).
• Cake filling: spread between sponge layers for a tropical cake.
• Mini tart cups: spoon into prebaked tart shells and chill.
• Cocktail foam: whip a small batch and spoon on top of cocktails for a playful finish. 🙂

Frequently Asked Questions (FAQ)

What if I can’t find fresh passion fruit?

Use frozen pulp or high-quality canned pulp. I prefer fresh for the brightness, but frozen works in a pinch. If you use canned, taste for sweetness and reduce sugar if needed.

Can I use agar-agar instead of gelatin?

Yes, but I recommend following agar-agar package directions because its gelling strength differs. Agar sets firmer and faster; adjust amounts accordingly.

How do I make this vegan?

Replace gelatin with a vegan thickener like agar-agar (test for firmness). Use coconut cream and a vegan condensed milk alternative. IMO, texture changes slightly but flavor still shines.

Can I make this ahead for a party?

Absolutely. Prepare up to 24 hours ahead and keep covered in the fridge. Add fresh seeds and mint just before serving for the best presentation.

Can I reduce the sugar?

Yes—reduce up to 25% if your passion fruit tastes sweet already. Taste the mixture before setting to make a final call.

Conclusion

This passion fruit mousse delivers bright flavor, easy prep, and a classy finish with almost no drama. I use it when I want a dessert that looks restaurant-level but comes together in less time than it takes to overthink plating. Try it, tweak the sweetness to your taste, and tell me how it went—leave a comment and a rating so other readers can learn what worked for you.

For another trusted take on this dessert, check out Brazilian Passion Fruit Mousse Recipe – Olivia’s Cuisine which offers a classic Brazilian version that inspired a lot of my tweaks.