Brazilian Passionfruit Mousse

    1 hour 15 minutes

    This is a Brazilian favourite (and an old family recipe) and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet.

    61 people made this

    Serves: 6 

    • 8 passionfruits
    • 1 tablespoon white sugar
    • 1 (400g) tin sweetened condensed milk
    • 2 cups cream

    Preparation:15min  ›  Extra time:1hour setting  ›  Ready in:1hour15min 

    1. Break passionfruits 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. Stir in sugar and sweetened condensed milk.
    2. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passionfruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

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    Reviews in English (34)


    Very easy and delicious.. I set and served it in Tumbler glasses. I also made a Raspberry Coulis which I put a tablespoon of swirled on top with a small amount of shredded mint leaf as garnish. Took this 7/10 up to a 9/10.  -  07 Nov 2016


    This is a great recipe and I've already made it 3 times. Three notes: one, condensed milk is already so sweet, I don't add sugar. second, in order for it to have a mousse consistency, it's best to let it sit in the refrigerator overnight (if it doesn't refrigerate long enough, it will taste yummy but won't have the right consistency). The last note is that once I didn't have enough passion fruit juice, I added lemon juice - it turned out really great! Since (as I've mentioned) condensed milk is so sweet, I'd imagine you can substitute the passion fruit with citrus/acid fruits.  -  27 Sep 2007  (Review from Allrecipes USA and Canada)


    This is a wonderful recipe and so easy to make. For people in the US who may have trouble finding (or affording) fresh passion fruit, a good alternative can be found in Latin markets. The Goya brand makes frozen tropical fruit pulps that are 100% fruit. They come in 14 oz. bags - enough to make 2 batches of this recipe. I break the frozen pulp in half and put the extra half in a Ziploc bag to keep frozen for another day. The people who are reporting problems with texture are making one of two errors. They are either using juice which is too thin or are not beating the cream to full stiff peak stage. Stiff peak can be difficult to judge because you really need to take the cream to the edge of butter. I like to use this as the base for parfaits, layering the mousse with fresh chunks of mango and fresh raspberries (don't use frozen as they will seep water resulting in a soggy product). Goya makes the same frozen fruit pulps in a number of fruits and I have tried this recipe with their guava and mango pulps as well and both yielded wonderful results.  -  27 Feb 2009  (Review from Allrecipes USA and Canada)