Brazilian Passion Fruit Mousse (Maracuja)

Brazilian Passion Fruit Mousse (Maracuja)

27 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m

“This is Brazilian favorite (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.”

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Adjust Servings

Original recipe yields 6 servings



  1. Break 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. 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 passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

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Reviews (27)

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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.

Okie Steve

Okie Steve

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.



Passion fruit mousse is a favorite of mine here in Rio. I also find the creamy texture (which Brazilians love) to be a little sloppy. I use six passion fruit - I find blending the pulp and seeds in a baby mixer, then sieving the bits out leaves to a niced texture, but that's just me. Blend the juice with equal amounts of condensed milk to heavy cream. An electric hand mixer seems to get a good consistency. I also add a third to one half of a packet of gelatine, just to make it set that little bit firmer. It does not need any sugar as passion fruit are sweet enough usually. Good luck.

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Amount Per Serving (6 total)

  • Calories
  • 515 cal
  • 26%
  • Fat
  • 35.2 g
  • 54%
  • Carbs
  • 45.4 g
  • 15%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 120 mg
  • 5%

Based on a 2,000 calorie diet



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Death by Chocolate Mousse


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Indian-Style Mousse