If you’re dreaming of a dessert that’s airy, creamy, and bursts with tropical flavor, Passion Fruit Mousse is here to sweep you off your feet. This classic Brazilian treat blends tangy passion fruit with luscious creaminess for a mousse that’s both refreshing and indulgent. It’s simple enough for a weekday treat but sure to impress at any dinner party—an irresistible way to bring the sunshine right to your table!
Why You’ll Love This Recipe
- Vibrant Tropical Flavor: Each spoonful of Passion Fruit Mousse is tangy, aromatic, and soothingly sweet—like a mini vacation for your tastebuds.
- Ridiculously Easy Preparation: Just blend everything together and let the fridge do the magic—no need to spend hours in the kitchen!
- Show-Stopping Presentation: That golden passion fruit topping with crunchy seeds instantly makes this mousse the star of any dessert table.
- Make-Ahead Friendly: Whip it up in advance for stress-free entertaining (or sweet snacking all week long!).
Ingredients You’ll Need
The secret to a perfect Passion Fruit Mousse lies in its handful of high-impact ingredients. Each one plays a special role in creating that silky, bright, and utterly dreamy dessert—so let’s walk through why you’ll want to use the best you can find!
- Unflavored Gelatin: Gives the mousse its gorgeous light structure and helps it set just right—no runny texture here!
- Cold Heavy Cream: Essential for lightness and that signature pillowy texture. Cold cream whips up best and creates a lush mouthfeel.
- Sweetened Condensed Milk: Brings smooth sweetness and thickens the mousse without overwhelming the fruit’s natural zing.
- Passion Fruit Pulp or Concentrate: The soul of the dessert—tart, fragrant, and bursting with sunny notes. Unsweetened is best for bright, clean flavor.
- Fresh Passion Fruit Pulp (with Seeds) & Sugar: These make the simple, glossy topping that adds shimmer, extra tang, and crunch.
Variations
The real beauty of Passion Fruit Mousse is how adaptable it is—you can switch things up to suit what’s in your fridge, meet dietary needs, or cater to your favorite cravings. Experiment and make it your own!
- Gelatin-Free Mousse: Skip the gelatin for a looser, more pudding-like mousse—just chill longer for a bit of extra body.
- Dairy-Free Option: Use full-fat coconut cream in place of the heavy cream and swap condensed milk for a vegan alternative.
- Extra Tangy: Add a splash of fresh lime juice for a zesty twist.
- Berry Mousse Fusion: Swirl in some raspberry or mango puree with the passion fruit for a colorful, layered treat.
How to Make Passion Fruit Mousse
Step 1: Bloom and Melt the Gelatin
Start by sprinkling the unflavored gelatin over the water in a small bowl. Give it a gentle stir, making sure all the powder is absorbed. Let it sit a few minutes to “bloom” (hydrate), then melt it completely by microwaving for about 30 seconds (or use a double boiler on the stove). Allow it to cool just a bit—so it’s warm and liquid but not piping hot—before adding to your mousse mix.
Step 2: Blend the Mousse
Add the cold heavy cream, sweetened condensed milk, passion fruit pulp or concentrate, and your melted gelatin to a blender. Now, blend on medium speed for a full 5 minutes. This allows everything to emulsify beautifully, incorporating air for that light, cloud-like finish you want in a Passion Fruit Mousse.
Step 3: Chill to Set
Once your mousse mixture is silky smooth, pour it into a large serving dish or divide into four pretty glasses for individual servings. Cover with plastic wrap and refrigerate for a minimum of three hours—this is where the mousse sets up into velvety perfection.
Step 4: Make the Passion Fruit Topping
As the mousse chills, combine the fresh passion fruit pulp (seeds and all!) with sugar in a saucepan. Warm the mixture gently until the sugar dissolves, then simmer for just a minute or two, so the sauce thickens ever-so-slightly. Let it cool to room temperature. This vibrant topping is the perfect balance to the creamy mousse below.
Step 5: Top and Serve
Spoon the cooled passion fruit sauce generously over your set mousse. The contrast in texture and color is not only gorgeous, but adds a tangy, aromatic punch to every bite. Serve straight from the fridge and delight in each spoonful!
Pro Tips for Making Passion Fruit Mousse
- Gelatin Mastery: Let the gelatin cool slightly before adding so it blends evenly—hot gelatin can ruin your mousse’s creamy consistency.
- Bold Fruit Flavor: Use unsweetened passion fruit concentrate or fresh pulp whenever possible for the brightest, freshest taste.
- Ultra-Smooth Texture: Don’t rush the blending step—a solid 5 minutes in the blender creates that signature dreamy texture of a truly great Passion Fruit Mousse.
- Make-Ahead Winner: This mousse is actually *better* when made ahead—prepare a day in advance for the best flavor infusion and easiest entertaining.
How to Serve Passion Fruit Mousse
Garnishes
A little garnish goes a long way! A spoonful of fresh passion fruit seeds on top not only adds a delightful crunch, but also transforms each serving into a little jewel. You can sprinkle on some finely grated lime zest or a fresh mint leaf to bring more color and fragrance to your Passion Fruit Mousse—simple, yet so stunning.
Side Dishes
Because Passion Fruit Mousse is vibrant and creamy, it pairs beautifully with buttery shortbread cookies, crisp almond biscotti, or delicate coconut macaroons. If you’re serving a big meal, keep it light—try with a platter of sliced tropical fruits like mango, papaya, or kiwi for a burst of extra color and freshness.
Creative Ways to Present
For a real showstopper, layer your mousse in elegant glasses or jars with alternating stripes of passion fruit sauce. Or, set the mousse in a large trifle bowl for serving at potlucks and parties. For extra flair, serve petite portions in hollowed-out passion fruit shells—a playful, eco-friendly touch that always wows!
Make Ahead and Storage
Storing Leftovers
Leftover Passion Fruit Mousse keeps wonderfully! Just cover any extras tightly with plastic wrap or transfer to an airtight container, then stash in the fridge. It stays silky, fresh, and delicious for up to 4-5 days—perfect for midnight treats or easy after-dinner desserts.
Freezing
For longer storage, freeze your mousse (and even the topping) in a freezer-safe container for up to three months. When you’re ready to enjoy, thaw it gently in the fridge overnight—or enjoy it just partially thawed as a creamy, dreamy semifreddo for a cool twist.
Reheating
No reheating needed—Passion Fruit Mousse is meant to be served chilled! If you’ve frozen it, give it time to thaw in the refrigerator, then stir gently to restore that luscious consistency before spooning into glasses and adding your topping.
FAQs
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Can I make Passion Fruit Mousse without gelatin?
Absolutely! The mousse will still set, though it will be much softer—more like a thick custard or pudding. If skipping the gelatin, be sure to chill the mousse for at least 5–6 hours so it firms up as much as possible.
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What can I use instead of fresh passion fruit?
If fresh passion fruit isn’t available, look for frozen passion fruit pulp or unsweetened passion fruit juice concentrate in the freezer section of most Latin or specialty grocers. These provide a bold, authentic flavor that truly shines in your mousse.
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How far ahead can I make Passion Fruit Mousse?
You can make both the mousse and the topping 1–2 days in advance, which makes this dessert ideal for entertaining. Simply assemble just before serving for the freshest flavor and presentation.
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Is this recipe gluten-free?
Yes! Passion Fruit Mousse is naturally gluten-free as written. Just double-check your gelatin source to be sure it’s gluten-free, and you’ll have a dessert that’s safe for most guests with gluten sensitivities.
Final Thoughts
If you’re ready to dazzle family and friends or simply treat yourself to something special, Passion Fruit Mousse is calling your name. It’s easy, vibrant, and endlessly joyful—a true taste of summer sunshine you can whip up any time of year. So go ahead, give it a try and turn dessert into a celebration!
Print
Passion Fruit Mousse Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Blending
- Method: Blending
Description
Delicious and refreshing, this Passion Fruit Mousse is a tropical treat perfect for any occasion. The creamy mousse paired with the tangy passion fruit sauce creates a delightful balance of flavors.
Ingredients
For the mousse:
- 2 teaspoons unflavored gelatin
- 3 tablespoons water
- 1 1/3 cups heavy cream, cold
- 1 can sweetened condensed milk
- 1 cup passion fruit pulp or unsweetened juice concentrate
For the topping:
- Pulp of two fresh passion fruits with seeds (about 1/3 cup)
- 1/4 cup sugar
Instructions
- Making the passion fruit mousse: Mix the gelatin and water in a small bowl, until the gelatin is hydrated. Microwave for 30 seconds (or heat on a double boiler) for the gelatin to melt. Cool slightly before using.
- Combine the heavy cream, sweetened condensed milk, passion fruit pulp and melted gelatin in the blender. Blend for 5 minutes.
- Transfer the mousse to a large serving bowl or to 4 individual glasses. Refrigerate for at least 3 hours to set.
- Top with the passion fruit sauce and serve!
- Making the topping: Combine the fresh passion fruit pulp and the sugar in a saucepan. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and continue cooking for another minute or two, or until it thickens slightly.
- Let the sauce cool to room temperature before using or refrigerating to use later.
Notes
- Gelatin: This recipe can be made without the gelatin, but the texture will be looser. If not using the gelatin, let the mousse set in the fridge for longer, 5-6 hours minimum.
- Make ahead: Passion fruit mousse (and sauce) can be made 1-2 days ahead.
- Leftovers: Store leftover mousse in an airtight container in the fridge; safe to eat for 4-5 days.
- Freezing: Passion fruit mousse can be frozen for up to 3 months. Thaw in the fridge or serve frozen as a semi freddo.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
