Brazilian Passion Fruit Mousse


Brazilian Passion Fruit Mousse

I am Brazilian by birth, and I love to cook traditional recipes.  This tangy exotic dessert, also known as mousse de maracuja, is from my Portuguese grandmother, the one who never measures ingredients or follows a recipe.   It was like pulling teeth to get her to give this to me several years ago, but I’m glad she did.


8 passion fruits*
1 (14 ounce) can sweetened condensed milk
2 cups cream
half a package of gelatin

*Alternative: Half of a 14 oz package of Goya brand 100% Passion Fruit pulp (found at Latin grocery stores)


  1. Break the passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth.
  2. Stir in gelatin and sweetened condensed milk.
  3. In a chilled bowl, beat cream until stiff peaks form (takes a while).
  4. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.
  5. Transfer into individual dessert cups.
  6. Refrigerate overnight to set.
  7. Eat alone or serve with pound cake, angel food cake or as a parfait with fruits such as mango and berries.

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