Here in the US, things labeled with the flavor of passion fruit very, very rarely actually taste like passion fruit. It tends to be used as a generalized term for anything remotely tropical. Fresh passion fruit has a very unique flavor, and when I lived in Brazil, it was very common to use the fresh fruit in every day cooking. It has a rather strange, pulpy center with big, crunchy black seeds. One of the most popular desserts there is Mousse de Maracuja, Passion Fruit Mousse. There are lots of ways to make it, but the majority of home cooks use a super easy recipe that only involves 3 ingredients, and results in something so completely decadent, it’s ridiculous.
Ingredient Notes
These ingredients shouldn’t be too hard to come by, but depending on where you live, you might have to look around for a couple of them!
- Passion fruit concentrate – Sometimes you can find this in the frozen juice aisle of the grocery store, but make sure you’re getting 100% passion fruit concentrate, not some sort of frozen tropical juice mix. You can also check the Latin foods aisle of the grocery store, where it is sometimes sold in bottles or cans. Again, make sure you’re getting concentrate, not juice. I buy mine from a Latin foods market, which is something just about every city should have. If all else fails, just order this from Amazon in a bottle.
- Sweetened Condensed Milk – I’m showing the Latin cans, but regular sweetened condensed milk that we use in the US is the exact same thing.
- Creme de Leite – In the US, creme de leite is sold as “Media Crema” or “Table Cream” and should be easily found in the Latin foods aisle of the grocery store. Again, if for some reason you can’t find it, you can buy it at a Latin foods market or on Amazon. But I’ve always been able to find it at my regular grocery store in the Latin Foods aisle. It’s kind of like canned cream; a mix between heavy cream and evaporated milk.
Instructions
- The actual process couldn’t get any easier. Just put the canned ingredients in your blender (and I always put in the sweetened condensed milk in last so it doesn’t get stuck on the bottom of the blender.)
- And then use either of those cans to measure out the passion fruit concentrate. Use at least one can, and up to 2. For me, 1 1/2 cans is the perfect amount. More is a little strong for some people, less is pretty mild.
- Then pour the mixture into serving dishes, or one big bowl, and chill it to set.
- That’s it. A few hours later and you have amazing, creamy, tropical, mousse. And it took you like, 45 seconds to make.
I’ve found you don’t have to have any connection to Brazil to love this. I served it recently at a dinner party and everyone raved and licked their bowls clean! That being said, anyone who has any connection to Brazil at ALL, will die of happiness with a single bite.
Serving Suggestions
Since this is rich and sweet, I suggest serving it in small dishes. You really don’t need a big ol’ bowl; a little goes a long way! It’s a fun dessert to have after a dinner of other Brazilian favorites like Black Bean Soup and Quick Brazilian Cheese Rolls: Pao de Queijo, or a summer barbecue with grilled chicken or steak topped with Brazilian Vinaigrette and a side of Lime-Cilantro Rice with Pineapple.
Frequently Asked Questions
- Can I make this ahead of time? Yep. This is a perfect make-ahead dessert! Get it out of the way the day before (Just cover each dish with plastic wrap and store in the fridge) and dessert will be ready when you are.
Easy Passion Fruit Mousse {Brazilian Mousse de Maracuja}
Ingredients
- 2 14- oz cans sweetened condensed milk
- 2 7.5 oz cans media crema/table cream {creme de leite} found in the Latin foods aisle*
- 1 1/2 cans use either of the previous cans to measure passion fruit concentrate**
Instructions
- Place all ingredients in a blender and blend until smooth (make sure to scrape down sides and bottom of blender to make sure sweetened condensed milk doesn’t get stuck on the bottom). Pour into a bowl, or small individual serving dishes and chill for at least 4-6 hours, but preferably overnight.
Notes
- Brazilian “Creme de Leite” is sold as “Media Crema” or “Table Cream” in the US, and can generally easily be found in the Latin foods aisle of the grocery store, often near the Latin sweetened condensed milk. If for some reason you are unable to find it at your grocery store, a Latin foods store should have it, or you can order it on Amazon.
- You may be able to find 100% passion fruit concentrate in the frozen juice section of the grocery store, or in the Latin foods aisle. If you have a Latin market nearby, that’s where I usually find it. Otherwise, you may also order it on Amazon.
- Don’t be confused by the size listed for the cans, one is measured by weight, and the other by volume. the 2 cans are about the same size.
- Feel free to halve the recipe for a small batch.
Questions & Reviews
Hey! So excited about this recipe and made it today to exact specifications. It had been in the fridge for 6.5 hours and it is still completely liquid. Do you think it just needs more time to set up?
SO excited about this recipe! I fell in love with Passion Fruit in Madagascar. They even have a soda “Passion” that was my 18 month replacement for my beloved Diet Coke. (since they didn’t have it there) But I am always disappointed in the US when I find something called “passion fruit”, I had no idea I could find the pulp in Latin stores! Headed there now!
PS I haven’t been cooking in so long that I haven’t been to OBB in forever. But I still LOVE it. Keep up the great work!!
So have you tried the passion fruit Chobani? I think it’s tasty but I haven’t had passion fruit in Brazil. I’ll be trying this mousse soon though. = )
I have a lot of passionfruit pulp from the vine in my freezer with the black seeds still in there. We’ve had some “fun” straining out the seeds to get just the juice for passionfruit juice so now I am wondering how I get the seeds out of the pulp. This is a good way to use up my umpteen passionfruit! (I found a recipe for a sauce on chicken, and I usually mix it into whipped cream.)
This is so delicious and light!
Just call me stoopid, but I’m confused about the passion fruit. Is the picture you posted of frozen passion fruit PULP and the bottled passion fruit concentrate mentioned in the recipe interchangeable? It doesn’t seem like they would be similar, but what do I know? Thanks!
Yes. The frozen stuff I have is just concentrate. It says “pulp” but it’s basically the same thing.
Hey Girls! Loved the idea of this dessert, so I went out and bought all the stuff except passion fruit concentrate, for that I subbed pureed mango and guava because I couldn’t find passion fruit in my small town. Did everything exactly as prescribed, down to buying the same brands of media crema and sw. cond. milk. It never set up, it just stayed super runny. Any ideas? My daughter thinks I should try freezing it.
Must have been something in the fruits you used. I’d say try the recipe as directed and then experiment with substitutions.
Using an acidic fruit concentrate is necessary for the acidity to coagulate the cream, thus forming the dessert.
So if you don’t use passion fruit, use another highly acidic fruit like lemon, lime (!but lessen the juice quantity).
IMPORTANT POINT in OBB’s recipe:
Use unsweetened fruit concentrate/Goya’s frozen pulp ( or fresh strained) .
Yummm!! What a delightful summer treat. I love passion fruit but I have only had it twice in my life because it is so hard to come by as you stated. I live in Los Angeles so there are plenty of Latin markets all around. I’m sure I won’t have a hard time finding the concentrate. I’m definitely going to try this easy and refreshing recipe. thank you for posting!
I live in the Boise area. Can you recommend a Latin market that for sure carries the ingredients? I don’t normally shop at one but my husband served in Brazil and this is hands down my favorite dessert from there! I had no idea it was possible to re-create it in the US! You just made my day!
Google Campos Market, it’s in Boise near (or on, can’t remember off the top of my head) Orchard. The cans should be available anywhere (Walmart, etc.) and I got the passion fruit concentrate in the frozen freezer at Campos Market.
This looks so yummy, and I LOVE how easy it sounds! I live in your area and was wondering if you have a Latin market in particular that you like and could recommend? Also, I probably just overlooked this as I quickly read through your post, but is the pulp you bought frozen or refrigerated? (Just wondering so I can find it more easily since I’ve never bought it before). Sorry about all of the questions. Thanks so much for sharing all of your yummy recipes and ideas with us!
Google Campos Market, it’s in Boise near (or on, can’t remember off the top of my head) Orchard. The cans should be available anywhere (Walmart, etc.) and I got the passion fruit concentrate in the frozen freezer at Campos Market.