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Mousse de Maracujá

Brazilian Mousse de Maracujá (Passion Fruit Mousse)

Mousse de Maracujá is a tangy, sweet Brazilian dessert made with passion fruit pulp, sweetened condensed milk, and heavy cream. Its light, airy texture makes it a refreshing treat.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Desserts
Cuisine Brazil
Servings 4
Calories 4436 kcal

Ingredients
  

  • 1 cup passion fruit pulp fresh or from concentrate
  • 1 can sweetened condensed milk 395g
  • 1 cup heavy cream or whipping cream
  • Passion fruit seeds or syrup optional, for garnish

Instructions
 

  • To begin, ensure that your passion fruit pulp is ready. If using fresh fruit, cut open 3–4 passion fruits and scoop out the pulp, including the seeds. Strain the pulp through a sieve to remove the seeds if you prefer a smoother mousse, or keep them for added texture. If using concentrate, make sure it’s 100% passion fruit with no added sugar.
  • In a large mixing bowl, pour in the passion fruit pulp, sweetened condensed milk, and heavy cream. These three ingredients form the base of your mousse, combining tartness from the passion fruit with the rich sweetness of the condensed milk and the creaminess of the heavy cream.
  • Using a hand mixer or a stand mixer, beat the mixture on medium speed for 3–5 minutes, or until it’s fully combined and slightly thickened. The mousse should have a smooth consistency, and the colour will lighten as air gets incorporated into the mixture.
  • Taste the mousse at this stage. If you prefer a more intense passion fruit flavour, you can add another tablespoon or two of passion fruit pulp. For those who enjoy a sweeter mousse, a tablespoon of sugar can be whisked in. However, the condensed milk typically provides enough sweetness for most tastes.
  • Once the mousse is at your desired flavour and consistency, pour it evenly into individual serving bowls or glasses. Smooth the tops with a spatula for a clean presentation.
  • Cover the bowls with plastic wrap and refrigerate for at least 2 hours. This step is crucial to allow the mousse to firm up and chill, giving it the proper airy texture. It’s even better if left to chill for 3–4 hours or overnight for maximum flavour development.
  • For an added touch, prepare a simple passion fruit syrup by combining some reserved passion fruit pulp with a bit of sugar and simmering it on the stove for 5–10 minutes until it thickens slightly. Allow it to cool before drizzling over the chilled mousse. Alternatively, you can garnish the mousse with the passion fruit seeds for a bit of crunch and visual contrast.
  • When ready to serve, remove the mousse from the fridge and garnish with your prepared syrup or seeds. A light drizzle of syrup not only adds flavour but also creates an elegant presentation. You can also top it with a few fresh mint leaves for a pop of colour and freshness.

Nutrition

Serving: 1Calories: 4436kcalCarbohydrates: 831gProtein: 92gFat: 117gSaturated Fat: 55gPolyunsaturated Fat: 52gCholesterol: 735mgSodium: 1591mgFiber: 272gSugar: 428g
Keyword Mousse de Maracujá
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