If you’ve got a blender and five minutes of energy left, you’ve got dessert. This mousse is creamy, tropical and weirdly addictive in the best way.
You get that tangy passion fruit flavor punched up by sweet condensed milk and whipped into something fluffy and magical with heavy cream. It’s light, it’s rich, it’s confusingly both.
Serve it cold and everyone will think you slaved over it. You didn’t. But let them believe. Dessert domination without breaking a sweat.
This passion fruit mousse is one of my husband’s favorite desserts, a traditional recipe from my mother-in-law. It takes only 3 simple ingredients and is easy to prepare. It is a mousse that can be made into an ice cream if placed in the freezer.
I love passion fruit because its flavor of passion fruit is tangy, tropical, and slightly sweet with a distinct tartness. The flavor can vary depending on the variety of passion fruit and its ripeness, but in general, it has a strong, intense flavor that is often used to add a unique taste to desserts, drinks, and other dishes.
The fruit itself is small, round or oval-shaped, and has a tough outer rind that can range in color from yellow to dark purple. The inside of the fruit is filled with a soft, juicy pulp that contains small, edible seeds. Overall, passion fruit has a delicious and distinctive flavor that is highly sought after by many people around the world.
Why You’ll Love This Recipe
This mousse hits all the right notes. Tart. Creamy. Stupid easy. It’s the kind of dessert that disappears in seconds and makes you look like a pro.
- Only 3 ingredients: Condensed milk heavy cream passion fruit
- No baking: Zero heat zero hassle
- Big flavor: Tropical tang with sweet creamy backup
- Flexible: Use fresh frozen or bottled pulp whatever you’ve got
- Make ahead: Chill it for hours or freeze it for a summer hack
- Vegan options: Sub in plant-based cream and condensed milk
- Looks fancy: No one needs to know it took five minutes
This is your go-to dessert for when you want max payoff with minimal effort. Yes it’s that good.
What type of passion fruit to use?
There are many different types of passion fruit, each with its own unique flavor and appearance. Here are a few examples:
- Purple Passion Fruit: This is the most common type of passion fruit and is often found in grocery stores. It has a thick, purple skin and is filled with a yellow pulp that is tart and slightly sweet.
- Golden Passion Fruit: This type of passion fruit has a golden yellow skin and a tangy, tropical flavor. It is smaller than the purple passion fruit and has fewer seeds.
- Sweet Passion Fruit: As the name suggests, this type of passion fruit is sweeter than other varieties. It has a yellow-orange skin and a juicy, flavorful pulp.
These are just a few examples of the many different types of passion fruit that exist. Each variety has its own unique flavor and characteristics, making them a fun and exciting ingredient to experiment with in the kitchen.
There are no rules about which passion fruit is best to use in this recipe. You can use passion fruit according to availability or according to your taste. For my passion fruit mousse I wanted to play around and used 3 different types of passion fruit (purple, golden and sweet passion fruit). You can also use frozen passion fruit pulp or concentrated juice. Maybe these options are easier to find.
How to prepare the passion fruit Mousse?
The secret of this recipe is to use quality ingredients. You can adapt the recipe according to your preference. There is light condensed milk if you want a dessert with fewer calories. There are also vegan condensed milk and heavy cream options for vegan diets.
To serve four people I use one can of heavy cream, one can of condensed milk and one cup of passion fruit pulp. If you use the fruit of the passion fruit, beat the pulp in a blender and strain it to get the concentrated juice.
To serve four people I use one can of heavy cream, one can of condensed milk and one cup of passion fruit pulp.
If you use the fruit of the passion fruit, beat the pulp in a blender and strain it to get the concentrated juice. I like to put the seeds of the passion fruit on top of the cream. This brings a tartness and a nice crunch to the dessert.
Ideally it should be refrigerated for at least 2 hours before serving. If you want to turn your mousse into ice cream, put it in the freezer instead of the refrigerator. This is a great option for hot summer days!
Easy Passion Fruit Mousse Recipe
Passion Fruit Mousse
