Passion Fruit Mousse

This creamy, tart Brazilian Passion Fruit Mousse is an incredibly delicious, make-ahead dessert. It’s a classic Brazilian dessert that’s made with just three ingredients! This easy mousse recipe is light and fluffy, simple to make and also wonderfully balanced. Double the recipe for a celebration!

Musse de Maracuja – A Classic Brazilian Dessert

Oi Gente!

This easy Brazilian Passion Fruit Mousse recipe may very well be one of Brazil’s most classic desserts. It’s sweet, creamy and tangy all at the same time, plus it’s very pretty to look at, too… if you can get your hands on a couple passion fruits for the garnish.

This sweet treat is packed with tart passion fruit flavor (from passion fruit pulp, which you can purchase frozen or concentrate). The condensed milk and cream help balance that tartness out—the condensed milk brings creamy sweetness, and the cream adds lots of fat for a delicious mouthfeel.

It’s the perfect ending to any meal, especially because it’s so easy to put together.

You’ll notice this passion fruit mousse is more creamy than a classic, extra-airy French mousse. In this recipe, we add as much air as we can by blending it extra long—6-8 minutes in the blender, amigos! That’s what you’ll need to whip in some air bubbles in there, so be sure to set a timer!

If you already know and love Brazilian passion fruit mousse, this is a recipe to keep in your back pocket. And if you’ve never tried a passion fruit dessert before, this is the easy recipe you needed to give it a try!

I hope you love it as much as I do!

Bom Apetite!!

Need Dinner Inspiration? Try Ground Beef and Sausage Meatballs, Picanha Recipe – Brazilian Coulotte Steaks, Brazilian Beef Stroganoff, Brazilian Picadillo Recipe.

What you’ll need to make this passion fruit dessert

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• Blender
• Liquid measuring cup

In addition to these two tools, you’re going to need three ingredients.

• Passion Fruit Pulp. Purchase it frozen at your local Target, Walmart or grocery store. It’s a hit or miss depending on where you live, but you can also try Latin stores and your local Brazilian market, too. You can also use passion fruit concentrate, so long as the ingredients list passion fruit only (no sugars, no nothing else) and you can find that easily online!
• Table cream. The second, but most important layer in this recipe. Unlike fresh cream, table cream is a shelf-stable cream that’s almost 30% fat. Because of this, it adds rich creamy texture and mouthfeel to help balance out all that tart from the passion fruit pulp. Table cream, also known as media crema in the U.S., is typically and very easily found in the Latin aisle of grocery stores or in Latin markets. You can also get it on Amazon.
• Sweet condensed milk. It adds sweet creaminess to our dessert. It’s not the same thing as evaporated milk, so be sure to read the label carefully!

Now, I will say that adding a little bit of fresh passion fruit pulp with seeds is an excellent garnish topping for this mousse. It’s optional, but worth it if you can find it. The little seeds add texture and bring in extra tartness, too, making this sweet dessert even more interesting.

If you don’t already know, there are two varieties of passion fruit—the smaller, less acidic purple variety, and the bigger yellow passion fruit, which is the variety I grew up with in Brazil, and that my parents grow at home. The purple variety is what I’ve found here in the U.S. You can use either for garnish, (and, of course, the internet also sells these little pulp packs with seeds you could try!)

The secret to success:

If you’ve never worked with table cream before, it has two layers—a thick cream on top and a thinner liquid at the bottom. (If you’ve worked with coconut cream, it’s very similar.) Do not mix them! 

In this recipe, we just want to use that thick cream on top.

The key to success here is separating the thick cream from the liquid beneath it.

The best way to do this is to place the can in the freezer for 10-15 minutes to help firm up the cream. Then, carefully scoop the fatty top into the blender. You can also insert a butter knife all the way through the fatty top and drain the liquid by pouring it into a separate container.

You can see in the images above that there’s no real significant trace of that liquidy stuff—it’s just the thick cream! Success!!

How to make easy Passion Fruit Mousse:

Add the three ingredients to a blender.

Blend for 6-8 minutes. This extended blending time helps pump air into the mousse so it’s creamy and gets good air bubbles, which is a characteristic of mousse. Set up a timer to get all your bubbles in!

Once blended, pour it into little individual serving containers or to one container big enough to fit all the mousse. This just depends on how you want to serve it.

Refrigerate overnight before serving the next day!

How to garnish and serve this easy passion fruit dessert:

While we’re using frozen passion fruit pulp (sans seeds), adding fresh passion fruit pulp with seeds as a garnish is optional, but highly recommended. It adds great color, the seeds give it a beautiful and traditional look while also adding texture.

The tartness of the raw fruit cuts through the sweetness of the mousse, and I love it.

Also, if you’re serving in smaller containers, consider adding a sprig of fresh mint for a pop of beautiful contrasting color!

Frequently Asked Questions

Other Passion Fruit Recipes You’ll Love:

• Caipirinha de Maracuja – Brazilian Passion Fruit Cocktail
• Passion Fruit Daiquiri

Other Fruity Brazilian Desserts to Try:

• Banana Bread Cake (Bolo de Farinha de Rosca com Banana)
• No Bake Pineapple Cheesecake
• Key Lime Cake Recipe

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