Passion fruit mousse, or mousse de maracuyá, is a sweet and tangy dessert made by blending strained passion fruit juice with sweetened condensed milk and evaporated milk, set with unflavored gelatin and topped with fresh pulp, with a no gelatin version made with cream. It takes 20 minutes of preparation, plus at least 2 hours of chilling, and serves 6.
Passion fruit is increasingly easy to find, fresh, as concentrated juice, or as frozen pulp, and this mousse is one of the quickest ways to enjoy it.
How to Make Passion Fruit Mousse?
This creamy, sweet and sour mousse is made with condensed and evaporated milk, and there are two quick versions, with or without gelatin. The passion fruit is blended and strained, mixed with the milks, set with dissolved gelatin, and chilled, or blended with cream and chilled overnight.
Nutritional Information
Each serving of passion fruit mousse contains approximately 350 kcal, 11 g of protein, 11 g of fat (7 g of saturated fat), 40 mg of cholesterol, 49 g of carbohydrates, 48 g of sugars, and 70 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Passion Fruit Mousse Recipe
Preparation: 20 minutes (plus 2 hours chilling)
Servings: 6
Ingredients for Passion Fruit Mousse with Gelatin
- 1 can (397 g) of sweetened condensed milk
- 1 can (410 g) of evaporated milk
- 250 g of passion fruit pulp
- 100 ml of warm water
- 7 g of unflavored gelatin
Instructions for Passion Fruit Mousse with Gelatin
- In a medium bowl, dissolve the gelatin in the warm water and set aside. If using fresh fruit, cut the passion fruits in half and scoop out all the pulp.
- Blend 200 g of the pulp and strain the juice through a sieve to remove the seeds. Keep the remaining 50 g of unblended pulp for decoration.
- In a large bowl, combine the condensed milk, evaporated milk, and passion fruit juice, mix with a mixer, add the dissolved gelatin little by little, and fold with a spatula until smooth.
- Pour into a large mold or individual dessert cups and refrigerate for at least two hours until set. Serve cold, decorated with the reserved passion fruit pulp.
Ingredients for Passion Fruit Mousse without Gelatin
- 400 ml of sweetened condensed milk
- 400 ml of heavy cream
- 300 g of passion fruit pulp
- 3 tablespoons of sugar
Instructions for Passion Fruit Mousse without Gelatin
- Blend 250 g of the passion fruit pulp and strain the juice. In a large bowl, combine the juice, condensed milk, and cream and whisk or beat for a couple of minutes until creamy and smooth. Pour into a dish or individual cups and refrigerate overnight.
- In a small pot, combine the remaining 50 g of pulp and the sugar, heat over low heat, stirring until the sugar dissolves, then bring to a boil and cook to the consistency you like. Let cool and spoon this passion fruit syrup over the mousse before serving.
Additional Tips
Use concentrated juice carefully
Concentrated passion fruit juice works, but choose one without added sugar or reduce the sweetness, since the condensed milk is already very sweet.
Pick your texture
Without gelatin, the mousse is creamier and lighter but needs longer chilling and is best served in individual cups.
Keep it covered
Store the mousse covered in the fridge for up to 3 days so it does not absorb other odors.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh passion fruit pulp | Frozen pulp | 1:1 | Same flavor, available year round |
| Evaporated milk | Plain yogurt | 1:1 | Tangier, lighter |
| Gelatin | Agar agar | 2 g | Vegetarian setting agent |
| Passion fruit | Mango pulp | 1:1 | Sweeter, less tart |
Frequently Asked Questions (FAQs)
1. Can I use concentrated juice?
Yes, but make sure it has no added sugar, or adjust the sweetness so the mousse does not become cloying.
2. What happens if I skip the gelatin?
The mousse is creamier and lighter, but it needs more time in the fridge and is best served in individual cups.
3. How long does it keep in the fridge?
Up to 3 days, well covered so it does not absorb odors from other foods.
4. How many passion fruits do I need?
For 250 g of pulp you need roughly 8 to 10 passion fruits, depending on their size and how juicy they are.
Benefits of Passion Fruit
Passion fruit is a good source of vitamin C and antioxidants, and its seeds and pulp provide dietary fiber that supports digestion.
What Is Maracuyá?
Maracuyá is the Spanish name for passion fruit, a tropical vine fruit with a wrinkled shell and fragrant, tart pulp full of edible seeds. In Chile it is used in sours, mousses, cheesecakes, and pies.
Did You Know?
Passion fruit is native to South America, in the region of Brazil, Paraguay, and northern Argentina. The yellow variety is the one most used for juice and desserts.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Passion Fruit Meringue Pie Recipe
- Homemade Passion Fruit Jam Recipe
- Chilean Blueberry Mousse Recipe
- Chilean Tropical Gin and Passion Fruit Cocktail Recipe
