Passion Fruit Mousse Recipe
Bright, tropical, and impossibly silky — this Passion Fruit Mousse Recipe is a show-stopper that balances tart, fragrant passion fruit with lush, airy cream. Whether you’re seeking a light finish for a dinner party, a make-ahead dessert for summer gatherings, or a simple individual treat, this mousse delivers on both flavour and elegance. Below you’ll find a chef’s approach: exact ingredients, clear step-by-step technique, troubleshooting tips, creative variations, plating ideas, and storage advice so you can make perfect passion fruit mousse again and again.
Why this Passion Fruit Mousse Recipe works
Passion fruit has an intense, floral-tropical acidity that wakes up the palate. Turned into a mousse, that tartness gets tempered by sweetened cream and a stabilizer (gelatin or agar), resulting in a light, stable texture that’s both creamy and refreshingly bright. This recipe prioritizes technique: gentle folding to keep air, careful handling of gelatin so the mousse sets without lumps, and smart balancing of sweetness so the passion fruit flavour shines.
What you’ll need (equipment + ingredients)
Equipment
- Medium bowl (for whipping cream)
- Small saucepan
- Heatproof bowl (for blooming gelatin)
- Fine mesh sieve
- Whisk and rubber spatula
- Electric mixer (stand or hand)
- Measuring cups and spoons
- 6–8 individual serving glasses or one 8-inch mold
- Instant-read thermometer (helpful, optional)
Ingredients (yields 6–8 servings)
- 1 cup (240 ml) passion fruit pulp, fresh or thawed frozen (about 8–10 passion fruits if using fresh)
- 1 can (395 g) sweetened condensed milk (use less sweet variation in tips if desired)
- 1 cup (240 ml) heavy whipping cream (chilled)
- 1 tbsp powdered gelatin (approximately 7 g) or 1 tsp agar-agar powder (vegetarian option; see note)
- 1/4 cup (60 ml) water (for blooming gelatin)
- 1–2 tbsp granulated sugar (optional — adjust depending on sweetness of passion fruit and condensed milk)
- Pinch of fine sea salt (to enhance flavor)
- Seeds from a passion fruit or mint leaves (for garnish)
Chef’s note: This version uses sweetened condensed milk as the sweet, body-building element often used in South American mousse recipes. It creates a silky, stable base with minimal fuss. For a lighter mousse, see the “Light & Low-Sugar Variations” section.
Step-by-step preparation
1. Extract the passion fruit pulp
If using fresh passion fruits: slice each fruit in half and scoop out the pulp into a bowl. For a smoother mousse, you’ll strain some of the seeds out (see step 3), but reserve a few spoonfuls with seeds to stir into the top as a garnish if you like the crunchy contrast.
If using frozen passion fruit pulp: thaw in the refrigerator overnight and stir well.
2. Measure and bloom gelatin
Sprinkle 1 tablespoon powdered gelatin evenly over 1/4 cup cold water in a small heatproof bowl. Let it sit 5–10 minutes until the edges gel (this is called “blooming”). If using agar-agar, you’ll cook it differently — sprinkle agar into cold passion fruit pulp and plan to simmer (see vegetarian/vegan notes below).
3. Purée and strain (optional)
Pour the passion fruit pulp into a fine mesh sieve set over a bowl and press with a spoon to extract as much juice as possible. If you prefer visible seeds, skip full straining and leave a portion with seeds. You should end up with about 1 cup of passion fruit liquid. Taste it: passion fruit varies widely in acidity; if it’s extremely tart you may want to add 1 tablespoon sugar here.
4. Dissolve gelatin and combine with pulp
Warm the bloomed gelatin over a double boiler or in short bursts in the microwave (5–7 seconds at a time) until fully dissolved — do not boil. Stir the dissolved gelatin into the passion fruit juice until homogenous. Allow this mixture to cool to lukewarm (about 30–35°C / 86–95°F). It should still be pourable but not hot.
Why: If your gelatin is too hot when you add whipped cream, it will deflate it; too cool and it will set before mixing.
5. Prepare the condensed milk base
In a mixing bowl, whisk the sweetened condensed milk with a pinch of salt until smooth. Taste and adjust sweetness: add up to 1–2 tablespoons granulated sugar if your pulp was extra tart and you want a sweeter finish. Stir in the cooled passion fruit + gelatin mixture until combined.
6. Whip the cream correctly
Chill your mixing bowl and whisk attachment for 10–15 minutes if possible. Pour the cold heavy cream into the bowl and whip on medium-high speed until soft peaks form. Do not overwhip — you want airy cream that still folds smoothly. Soft peaks hold shape but the tip droops.
7. Fold to build volume
Gently fold one-third of the whipped cream into the passion fruit-condensed milk mixture to lighten it. Then fold in the remaining cream in two additions using a rubber spatula: scoop under and lift, turning the bowl. Keep as much air as possible — aim for a fully homogenous mixture without streaks.
8. Portion and chill
Spoon the mousse into serving glasses or pour into one mold. Smooth the tops with an offset spatula. Chill in the refrigerator at least 4 hours, preferably overnight, until set.
9. Garnish and serve
Top with reserved passion fruit seeds, thin slices of fresh fruit, toasted coconut, or a mint sprig. Serve chilled.
Timing and make-ahead strategy
- Active prep time: 20–30 minutes
- Chill time: 4 hours minimum, best overnight
- Make-ahead: You can prepare the mousse base and pour into serving dishes up to 48 hours ahead. Keep covered in the fridge. Garnish just before serving to keep it fresh-looking.
Troubleshooting — common problems and solutions
- Mousse is too runny / didn’t set: Likely under-bloomed or insufficient gelatin. Check your gelatin measurement and ensure it was fully dissolved into the passion fruit and cooled slightly before folding into whipped cream. If using agar-agar, ensure it was simmered for a minute or two to activate its gelling properties.
- Mousse is grainy or lumpy: This can happen if gelatin was added when too cool and began to set, or if condensation made the cream loose. Warm the mixture gently in a bain-marie while whisking to re-homogenize (only if needed), then chill again.
- Mousse is too firm: Reduce gelatin by 1/4 teaspoon next time, or increase whipped cream by a few tablespoons to lighten texture.
- Whipped cream deflated when added to mixture: The passion fruit mixture was too warm. Always let the gelatin-mix cool to lukewarm before folding into cream.
Chef’s tips for perfect texture & flavor
- Balance acidity carefully. Passion fruit ranges from intensely tart to moderately sweet. Taste the pulp and adjust sugar lightly — you want the mousse to be bright, not cloying.
- Bloom gelatin evenly. Sprinkle gelatin over water rather than dumping it in one spot; this promotes even hydration.
- Temperature matters. Combine ingredients when the gelatin solution is lukewarm, and the cream is cold. These temperature contrasts keep the cream airy and the gelatin effective.
- Use chilled tools. Cold bowls and whisks help heavy cream whip faster and hold structure better.
- Don’t over-sweeten. Condensed milk is sweet; start with less sugar and adjust to taste, especially if you want the passion fruit brightness to be the star.
- Layer textures. Serve the mousse over a crisp cookie crumb base (like graham or amaretti) or top with crunchy toasted coconut for texture contrast.
Variations to make the recipe your own
1. Classic Brazilian-style passion fruit mousse
This recipe is already inspired by Brazilian preparations that use condensed milk. For an even more classic approach, some recipes add a small can of evaporated milk (or substitute half of the heavy cream with evaporated milk for a silkier, slightly lighter mouthfeel).
2. Light & low-sugar version
- Replace sweetened condensed milk with 1 cup plain Greek yogurt + 3–4 tbsp honey or maple syrup to taste.
- Use half as much gelatin (test the set) or substitute with cornstarch-thickened passion fruit curd for a lighter texture.
3. Vegan / Vegetarian passion fruit mousse
- Replace gelatin with agar-agar (1 tsp agar powder for this recipe, but check package instructions). Bring passion fruit pulp + agar to a simmer and maintain at a low boil for 1–2 minutes to activate. Cool slightly and fold into whipped coconut cream (chill a can of full-fat coconut milk and scoop the solid cream). Note: agar sets more firmly and can be a bit more brittle than gelatin — reduce agar slightly for a softer set.
4. Chocolate-passion fruit mousse
Swirl 1/3 cup of lightly sweetened chocolate ganache into the mousse before chilling for a pavlova-appropriate pairing. The tartness of passion fruit shines against dark chocolate.
5. Passion Fruit & Mango Mousse Parfait
Layer passion fruit mousse with mango purée or diced mango and toasted macadamia crumbs for a tropical parfait.
6. Passion Fruit Mousse Tart
Pour mousse into a pre-baked tart shell (blind-baked shortcrust) and chill to set. Top with a mirror glaze of passion fruit jelly for shine.
Serving suggestions & pairings
- Wine pairing: Light, aromatic dessert wines like Moscato d’Asti, late-harvest Riesling, or a slightly chilled sparkling rosé complement the mousse’s acidity. For a cocktail, try a passion fruit martini or a simple Prosecco float.
- Cheese & fruit: Serve small portions of the mousse with a platter of crisp figs, sliced kiwi, or a mild ricotta cheese to contrast textures.
- Textural contrasts: Add toasted almond slivers, brittle shards, or shortbread crumbs on the side for crunch.
- Plate like a pro: Place two quenelles of mousse on a chilled plate, spoon a small pool of passion fruit coulis alongside, scatter microgreens or edible flowers, and finish with a dusting of powdered sugar.
Garnishes that elevate
- Fresh passion fruit seeds (for visual and crunchy contrast)
- Micro mint or basil leaves
- Thinly sliced starfruit or kiwi for a tropical look
- Toasted shredded coconut or pistachio crumbs
- White chocolate shavings or dark chocolate curls (for chocolate variation)
- Edible flowers for an elegant finish
Storage and reheating (if applicable)
- Refrigerator: Store covered in the refrigerator for up to 3 days. Garnish just before serving to keep toppings fresh and vibrant. After 3 days, texture will begin to degrade — the mousse may release water.
- Freezing: Freezing mousse isn’t ideal because whipped dairy forms ice crystals, altering texture. If you must freeze, transfer into an airtight container and freeze up to 1 month. Thaw overnight in the fridge and whisk briefly before serving to refresh texture — result will be softer.
Nutrition & dietary notes
This Passion Fruit Mousse Recipe contains dairy (heavy cream) and sweetened condensed milk (milk solids and sugar). It is not suitable for those with dairy allergies or lactose intolerance unless adapted (see vegan variation). To reduce calories or sugar, swap condensed milk for Greek yogurt + humectant sweetener, or use a low-sugar condensed milk alternative.
Scaling the recipe & making for a crowd
- Double the recipe to serve 12–16 — be mindful to bloom gelatin proportionally.
- When scaling, use a large mixing bowl and fold in whipped cream in 3–4 additions to maintain volume.
- For buffet service, pour into a 9×13-inch pan and slice into portions; add crunchy elements at the buffet line to avoid sogginess.
Advanced technique: Make a passion fruit curd layer
To add complexity, layer a thin passion fruit curd between the cookie base and the mousse or swirl it into the mousse before chilling.
Quick curd method:
- 1/2 cup passion fruit pulp, 2 eggs, 1/2 cup sugar, 2 tbsp butter. Gently cook in a double boiler while whisking until thickened (coats the back of a spoon). Cool before layering.
This curd adds vibrant acidity and a silkier fruit punch.
Flavor experiments from a pro
- Smoked sugar rim: Lightly smoke granulated sugar (brief heat + smoked wood chips) and rim the serving glass for a faint smoky-sweet contrast.
- Herb infusion: Infuse cream with basil or thyme for 10–15 minutes, then chill and proceed — this adds a subtle herbal backbone.
- Spice lift: Add a tiny pinch of ground cardamom to the condensed milk for warmth. Cardamom pairs beautifully with tropical fruit.
Final notes: plating, presentation, and hospitality
Presentation is part of the experience. Use chilled glasses for mousse, serve small portions (mousse is rich), and always finish with something textural — a scattering of seeds, a crisp cookie, or toasted nuts. When serving guests, present the mousse with a short note card: “Passion Fruit Mousse — Bright, silky, and made with fresh passion fruit” — it sets expectations and enhances enjoyment.
This Passion Fruit Mousse Recipe is forgiving, quick to assemble, and endlessly adaptable. Once you master the core steps — blooming gelatin, whipping cream to soft peaks, and folding gently — you can easily riff on the flavour, texture, and plating to suit the occasion. Try the tart-and-creamy contrast next time you want a dessert that looks refined but is simple to prepare.
Passion Fruit Mousse Recipe
Ingredients
- 1 cup ≈ 240 ml passion fruit pulp — fresh or thawed frozen
- 1 can ≈ 395 g sweetened condensed milk
- 1 cup ≈ 240 ml heavy whipping cream (chilled)
- 1 tablespoon powdered gelatin or substituted agar-agar if vegetarian/vegan
- 1/4 cup ≈ 60 ml cold water (for gelatin blooming)
- 1 –2 tablespoons granulated sugar optional; adjust to taste
- Pinch of fine sea salt
- Optional garnish: reserved passion fruit seeds fresh fruit slices, mint leaves, toasted coconut, chocolate curls, etc.
Instructions
Extract Passion Fruit Pulp
- If using fresh passion fruits: slice in half, scoop out pulp into a bowl.
- Reserve a few spoonfuls of pulp + seeds for garnish (optional).
Bloom Gelatin
- Sprinkle the gelatin evenly over 1/4 cup cold water in a small heatproof bowl. Let it sit 5–10 minutes until it gels (blooms).
Puree and Strain (Optional)
- For smoother mousse, pour the pulp through a fine mesh sieve into a bowl, pressing gently to extract juice. Discard or reserve solids depending on preference. Taste the liquid — if it’s very tart, stir in 1 tablespoon of sugar (optional).
Dissolve Gelatin and Combine with Pulp
- Warm the bloomed gelatin gently (double boiler or brief microwave bursts) until fully dissolved — do not boil.
- Stir the dissolved gelatin into the passion fruit juice. Mix thoroughly and allow to cool to lukewarm (≈ 30–35 °C / 86–95 °F).
Prepare Condensed Milk Base
- In a mixing bowl, whisk the sweetened condensed milk with a pinch of sea salt until smooth. Taste, then add the cooled passion-fruit–gelatin mixture and stir to combine thoroughly.
Whip the Cream
- In a chilled bowl, whip the heavy cream until soft peaks form. Avoid over-whipping; you want airy cream that still folds smoothly.
Fold Cream into Fruit Mixture
- Gently fold one-third of the whipped cream into the passion fruit mixture to lighten it. Then fold in the remaining cream in two batches, maintaining as much air as possible.
Portion and Chill
- Spoon or pour mousse into individual serving glasses (or a larger mold). Smooth the top. Cover and chill in fridge for at least 4 hours, ideally overnight, until set.
Garnish and Serve
- Just before serving, garnish with reserved passion fruit seeds, fresh fruit slices, mint, toasted coconut, chocolate curls or any preferred toppings. Serve chilled.
Notes
- Sugar & Sweetness: The sweetness depends largely on the passion fruit’s tartness and the condensed milk. Taste the pulp before mixing — if fruit is very tart, add sugar; if mildly tart, you may skip extra sugar.
- Gelatin vs Agar-Agar: Use gelatin for a classic airy mousse. For vegetarian/vegan version, swap gelatin for agar-agar (check package instructions), but texture will be slightly firmer and less airy.
- Storage: Store mousse covered in the refrigerator for up to 3 days. Garnish just before serving for best presentation. Texture may begin to degrade after 3 days. Freezing is not recommended (cream may separate).
- Serving Tips: Serve in chilled glasses/small bowls for best texture and presentation. Garnish with fresh fruit, mint leaves, toasted nuts or chocolate for extra flair.
- Make-Ahead Strategy: You can prepare the mousse base and pour into glasses up to 48 hours ahead. Keep covered and chilled; add garnish only before serving.