Passion Fruit Mousse
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You only need 3 ingredients and a blender to make sweet and tangy passion fruit mousse. It’s delicate, bubbly, and perfect with a dollop of homemade whipped cream on top.
This recipe is brought to you in partnership with Bushel and Berry®.
THIS IS THE Easiest Passion Fruit Mousse You’ll Ever Make
Let’s cut to the chase: this passion fruit mousse takes about 5 minutes to make, uses 3 ingredients, and requires nothing more than a blender. That’s it. That’s the whole story.
Except it’s not, because passion fruit is genuinely special, and if you’ve never worked with it before, I want to make sure you know exactly what you’re getting into (in the best possible way).
Passion fruit is a tropical fruit with a wrinkled purple or yellow exterior that gives way to a seedy and intensely fragrant pulp. The flavor is hard to describe until you’ve had it: it’s deeply floral, tangy, sweet, and a little tart all at once. It’s certainly not subtle, and once you taste it, you’ll understand why it’s beloved in Brazilian and other South American desserts, where this style of mousse originates.
The juice is what we’re after here. It’s bright, bold, and does all the heavy lifting in this recipe.
HERE’S WHAT YOU’LL NEED
PASSION FRUITS: the juice is the star of this tasty show. If you’re growing your own passion fruit plants– or have access to fresh ones– you’ll scoop out the pulp and strain out the seeds to get your juice. You’ll need about 8 passion fruits to get ½ cup of juice. Be sure you check out my tips in the recipe card for halving the recipe, which brings that down to just 4 fruits.
Fresh passion fruit is in season during summer months in North America, but availability at the grocery store can be hit or miss, even in season. The solution? Bushel & Berry’s Poppin’ Passion™ plant is a compact, home-garden-friendly plant with stunning tropical blooms that also happens to support native pollinators. But worry not! As I mention in the recipe, frozen juice works just as well when fresh isn’t available.
SWEETENED CONDENSED MILK: this is what gives the mousse its body and sweetness, so there’s no additional sugar needed. The recipe uses half of a standard 14-ounce can (about 7 ounces). If you find yourself with the other half of an open can, my berry cake calls for 8 ounces of sweetened condensed milk, and I can confirm it works perfectly with just 7 ounces since it just goes into the tres leches syrup and not the cake batter itself.
HEAVY WHIPPING CREAM: this gets whipped into the mousse right in the blender, giving it that signature light, airy texture. If you want to make a whipped cream topping (which I highly recommend), you’ll have the perfect amount left from a pint container to make a half batch of that linked recipe.
How to Make Passion Fruit Mousse
The method for this mousse is almost shockingly simple. Add your passion fruit juice, sweetened condensed milk, and heavy cream to a blender, then blend on high. That’s genuinely it.
The magic happens because the cream whips up as the blender runs, incorporating air and transforming the mixture from a liquid into a mousse with a delicate, almost effervescent texture. It’s light and silky without any gelatin, no folding egg whites, no double boiler. Just a blender and a few minutes of your time.
Pour this finished mixture into individual serving glasses or a larger dish, refrigerate until set, and finish with a generous dollop of homemade whipped cream.
SUCCESS TIPS
Use a high-powered blender if you have one. The more efficiently the cream whips, the better the texture will be.
Don’t skip the chill time. The mousse firms up as it sets in the refrigerator. Give it at least 6 hours or, ideally, make it the night before.
Make it ahead. Since it needs to set up, this mousse is a fantastic make-ahead dessert. It refrigerates well for up to 3 days, which makes it great for entertaining. One less thing to do before hungry guests arrive!
Halve it easily. The recipe scales down without any issues. Half of the batch means only 4 fresh passion fruits and fewer serving cups to find.
Fresh Passion Fruit Mousse
Ingredients
- 8 fresh passion fruits1
- 14 ounces (406mL) sweetened condensed milk
- 1 and ½ cups (360mL) heavy whipping cream
Instructions
- Place a fine mesh sieve over a small bowl or glass measuring cup. Set aside.
- Cut the passion fruits in half, scoop out the flesh and seeds, and place them in the mesh sieve.8 fresh passion fruits1
- Press the seeds and flesh through the sieve to separate the juice from the seeds and flesh. You will have about ½ cup of juice. You can discard the seeds and flesh.
- Add the passion fruit juice, sweetened condensed milk, and heavy cream to a blender and blend on high speed until the mixture becomes thick and billowy, about 5 minutes.14 ounces (406mL) sweetened condensed milk, 1 and ½ cups (360mL) heavy whipping cream
- Pour the mousse mixture into individual dessert cups or any size serving container you desire. You will have approximately 4 cups of mousse.
- Allow mousse to set up and chill in the refrigerator for at least 6 hours, but preferably overnight. Top with fresh homemade whipped cream, if desired.
Notes
- Fresh passion fruit: if these are out of season for you, you can use frozen passion fruit pulp from the freezer section of your grocery store. Avoid using anything with added sweetener (like you’d find in the cocktail section).
- Halving the recipe: this works well halved! You can use remaining can of sweetened condensed milk to make this berry cake (it calls for 8 ounces, but you can easily get away with only 7).
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.