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
OMG was this a refreshingly tasty treat. I made this after my MIL was telling me about it. Super easy and cheap to make. I ate it at the 6 hour mark because I was way too excited to try these; they set really well after 6 hours, but I think overnight would’ve been best. Great for making ahead of time for parties. I think for decoration/presentation I will add a thin layer of pulp with seeds to the top of each cup.
Tips:
– I refrigerated my cans of table cream; this allowed the fat to solidify in the can. I used everything in the cans and found it helped with whipping in the blender.
– Thaw out your passion fruit pulp, do not blend it frozen! Water may release as the pulp thaw out during setting and may make your mousse runny.
– I skipped the “1 1/2 cans” of pulp measurement and just used the whole 14oz bag of passion fruit pulp I had with no issues to it setting.
– BLEND THIS FOR 6-8 MINUTES!! You gotta whip that table cream so it gets thicc and sexy!! After whipping my mixture was the same consistency as sour cream/greek yogurt.
Prior to living in Brazil passion fruit was an expensive luxury. Here I can get a kilo for less than $2 depending on the season. We usually make about a litre of it expecting it to last a couple of days but when friends are around, no chance!
Some recipes I brought with me from Scotland are just as well received such as Scottish tablet, Macaroon bars and Lemon curd.
I also make my own square sausage which baffles my Brazilian friends until they try it!
Delicious! I made it with frozen chunks of maracuja.
We have used this recipe several times for parties and wedding receptions. My husband is Brazilian and loves it. We garnish with various things, including a raspberry, the mint leaf, strawberry etc. We just served it at my sister-in-laws wedding last weekend and people went crazy for it. I’ve used the Goya pulp and the bottled juice concentrate and both turn out great.
So glad to hear this!
My husband also served his mission in Brazil so I’m always on the hunt for Brazilian recipes! Thank you so much for sharing!
My daughter just got home from a mission in Goiania, Brazil and I made this mousse for her homecoming. It was a big hit!
She tells me it’s better with the seeds still in to add crunch. I had a hard enough time finding just the pulp; is it even possible to get it with seeds still in? Just for fun I stuck some blackberries in some leftover mousse and ate it–Yummy and crunchy!
Ya, the only way to do that is to use fresh passion fruit, which is hard to come by in the states!
My passion fruit vine is falling from the weight. I cannot pick them fast enough. I cut them in half, scoop out pulp and place in strainer to separate seeds. I then fill empty plastic containers and freeze so I can make passion fruit juice whenever needed. Have never tried mousse so need clarification. Would I still use the pulp that I have separated from seeds. 1 1/2 cans seems very strong . Now forgive me but I am going to share my recipe for passion fruit baked plantain
*4 small ripe plantains (or bananas), peeled and sliced
*1 Tbsp unsalted butter, melted
*juice of 3 passion fruits
*1/4 cup honey
*juice and zest of one Florida lime
*1/2 tsp nutmeg
Directions
Peel, slice, and arrange ripe plantains (or bananas) in a glass pie pan or baking dish. Sprinkle top with the remaining ingredients.
Bake at 350 degrees F for 30 minutes.
I’m jealous you have a tree! I’m not sure about using the fresh puree, I would just add it to taste.
Hi Sara
Try to mix the maracuja with the condensed milk and the creme de leite separated but you make a Chantilly first than you fold with the other 2 ingredients that will make a better cream almost like a real mousse.
Thanks
I just found your site and this recipe is beyond YUM!
I have a question which I hope you might have time to answer. I have the same blender as you so I was wondering how long you blend it for and what setting you use. Since the blender has a smoothie/ice cream function, would that help? or maybe make it too thick to pour out? thank you in advance and I look forward to more recipes.
My husband is from Peru and he agrees that the flavor is the best.
Hi Lorena! I don’t really use a particular setting, I just turn it on until it’s all blended up 🙂