Easy Passion Fruit Mousse {Brazilian Mousse de Maracuja}

Passion Fruit Mousse in a Bowl introSince all eyes are on Brazil these days, I thought it would be fun to share one of my all-time favorite Brazilian desserts.  Here in the US, things labeled with the flavor of passion fruit very, very rarely actually taste like passion fruit.  It tends to be used as a generalized term for anything remotely tropical, which totally bugs me.  I can’t tell you how many times I’ve bought things expecting to taste that unique flavor and end up with something so entirely…off.  Just recently we were at a really nice local restaurant.  My eyes lit up when I saw they had passion fruit creme brûlée on the dessert menu.  You bet I ordered one of those bad boys.  The waiter brought out a gorgeous place, with a big, creamy dish of creme brûlée and that signature toasted sugar on top.  It was decorated with a fresh orchid and some chopped mango.  I took that first bite, closing my eyes to savor it, and guess what?  It had no passion fruit flavor whatsoever.  None.  It was plain ol’ regular creme brûlée.  They called it “Passion Fruit” because it was served with diced mango and a fancy tropical flower.  And the majority of Americans don’t even know what real passion fruit tastes like, so most don’t know the difference.   Fresh passion fruit has a very unique flavor, and when I lived in Brazil, it was very common to use the fresh fruit in every day cooking.  It has a rather strange, pulpy center with big, crunchy black seeds (photo cred: shutterstock) Passion FruitOne of the most popular desserts there is Mousse de Maracuja, Passion Fruit Mousse.  There are lots of ways to make it, but the majority of home cooks use a super easy recipe that only involves 3 ingredients, and results in something so completely decadent, it’s ridiculous.

Brazilian Passion Fruit Mousse from Our Best Bites

These ingredients shouldn’t be too hard to come by, but depending on where you live, you might have to look around for a couple of them.  The first thing is passion fruit concentrate.  Sometimes you can find this in the frozen juice aisle of the grocery store, but make sure you’re getting 100% passion fruit concentrate, not some sort of frozen tropical juice mix.  You can also check the Latin foods aisle of the grocery store, where it is sometimes sold in bottles or cans.  Again, make sure you’re getting concentrate, not juice.  I buy mine from a Latin foods market, which is something just about every city should have.  If all else fails, just order this from Amazon in a bottle.

Frozen Passion Fruit Nectar

You’ll also need both sweetened condensed milk (I’m showing the Latin cans, but regular sweetened condensed milk that we use in the US is the exact same thing) and something Brazilians call “Creme de Leite.”

Leite and Condensada

In the US, creme de leite is sold as “Media Crema” or “Table Cream” and should be easily found in the Latin foods aisle of the grocery store.  Again, if for some reason you can’t find it, you can buy it at a Latin foods market, or on Amazon.  But I’ve always been able to find it at my regular grocery store.  It’s kind of like canned cream; a mix between heavy cream and evaporated milk.

Creme de leite

The actual process couldn’t get any easier.  Just put the canned ingredients in your blender (and I always put in the sweetened condensed milk in last so it doesn’t get stuck on the bottom of the blender.)

Sweetened Condensed Milk

And then use either of those cans to measure out the passion fruit concentrate.  Use at least one can, and up to 2.  For me, 1 1/2 cans is the perfect amount.  More is a little strong for some people, less is pretty mild.

Passion Fruit Nectar

Then pour the mixture into serving dishes, or one big bowl, and chill it to set.

Pouring Mousse De Maracuja

That’s it.  A few hours later and you have amazing, creamy, tropical, mousse.

Passion Fruit Mousse in a Bowl

And it took you like, 45 seconds to make.

Passion Fruit Mousse on a Spoon

I’ve found you don’t have to have any connection to Brazil to love this.  I served it recently at a dinner party and everyone raved and licked their bowls clean!  That being said, anyone who has any connection to Brazil at ALL, will die of happiness with a single bite.

Brazilian Passion Fruit Mousse from Our Best Bites

Since this is rich and sweet, I suggest serving it in small dishes.  You really don’t need a big ol’ bowl, a little goes a long way!



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  1. Ahh I’ve been wanting this recipe!! I have a new Brazilian friend and she invited us over for a traditional Brazilian feast a few weeks ago. This was the dessert and I loved it so much. I normally don’t even get excited about fruit desserts, but this one I would have again any night of the week. I’ll be searching for those ingredients soon 🙂

  2. My hubby served a mission in Brazil and he LOVES Maracuja! One year for his birthday we actually ordered a box of the fruit from amazon (as in .com, not the place hahaha!) so he could make the juice. We used the evaporated cane juice from costco to sweeten it so it was close to the pressed cane sugar. His birthday is coming up so I know what he’s gettin for dessert!!! Thank you!

  3. This looks wonderful! I am also obsessed with passion fruit, and this looks like a wonderful way to have it. Yesterday I noticed that Media Crema at the store, and thought, hmm, I wonder what you do with this? Well, now I know! Thanks for sharing this recipe–I look forward to trying it.

  4. I was going to have some friends over to watch the World Cup Final on July 13th and I never put 2 and 2 together that your site has a bunch of awesome ideas for a Brazilian inspired feast! I was thinking I would try to do food inspired by the teams in the final match, but it will be so much easier (because I won’t know the final teams until the 9th) and much more fun (because who wants to make, say, German food in July?) to just go with the theme of the host country. Can’t believe I didn’t think of it before. Thanks for the inspiration!

  5. “That being said, anyone who has any connection to Brazil at ALL, will die of happiness with a single bite.” Exactly!! This is my all time favorite dessert!! I am so excited to make it for my husbands birthday tomorrow, perfect timing:)

  6. We LOVE this stuff at our house! My husband was in Brazil and I was in Paraguay. We miss those delicious fresh fruits. I’ll definitely have to make it again soon.

  7. Oh, I can’t wait to try this!! We have “Brazil night” for dinner [thanks to your beans & rice, cheese rolls and Brazilian lemonade recipes!] at least once a month and often serve it when we have the missionaries for dinner. I’ve always been a little unsure what to serve for dessert but this will round out the meal nicely! Plus, my Brazil-mission-serving husband’s birthday is this week, so I’ll be searching for that passion fruit stuff! Thanks for the new Brazilian recipe!

  8. Oh yes! I thought it was just me who pitched a fit about passion fruit. These grew wild in my grandmas yard and when we were little we would pop them in our mouths and be merry. Little did I know they were so hard to find out here.
    Now this dish looks so divine! Two of my faves combined? I never thought things could get any better with condensed milk. I was so wrong. So very very wrong! Thanks for this brilliant idea for the summer 🙂

  9. I lived in Brasil for a year and a half also, and have craved mousse de maracuja SO MANY TIMES, but figured it was a long lost craving because I didn’t think anywhere here sold the pulp. Thanks for suggesting the Latin food markets, they never even crossed my mind as a possibility!

  10. This looks delish!! I’ve never been to Brazil but I love love love the yellow passion fruit that grows in Hawaii, the lilikoi. I’m just going to pretend I’m there when I eat this. 🙂

  11. Hi! I’m a Paulsen. 🙂 I love when you post Brasilera inspired recipes and feel a little internet connection to you whenever you do. And I’ll be honest; I had no idea mousse de maracuja was so easy to make. Needless to say, I’m thrilled. This is why I pay my tithing. For Our Best Bites blessings.

  12. Your recipe calls for 2 14-oz cans of media crema, but your photo shows cans that are 7.5 oz. The cans I found were also 7.5 oz. So, do you use two of the 7.5 oz cans, or more than that???

    1. Your cans are correct. I wrote 14-ounce because the cans are the same size, but you’re right. I see now that one is measured in volume, and the other by weight so the media cream is is actually in a 7.5oz can!

  13. Sara, I love how you often share recipes that remind you of your mission in Brazil! I served my mission in Southern France, and there are times that I get “mission homesick” for a taste of things from France. I’ve never tried Passion Fruit, but now I am going to give this a whirl. Thank you for sharing! 🙂

  14. This looks so good. We just had some family from Australia bring us some passion fruit pulp. This sounds like the perfect recipe to use it in!

  15. this looks so yummy. love that it’s so easy. Been working out and am almost 1/2 way to my goal weight. thanks for the inspiration!!!!. Getting active and loving it. have a great week.

  16. I’m so excited to surprise my husband with this! Thank you! When you lived in Brazil did you ever have the maracuja pie?? I’d love to get a recipe of that from you as well. On a completely different note – I went looking for your ice cream at Fred Meyer today and haven’t been able to find it. Do you know where in the Treasure Valley I might be able to purchase some?

    1. It’s making its way to all the Fred Meyer stores in the valley, it’s just a matter of the trucks getting there and unloading. I know for sure it’s in one Boise store, but not yet in the one near me. In the next week or two it should be everywhere. I’ll keep you posted!

  17. This looks so yummy, and I LOVE how easy it sounds! I live in your area and was wondering if you have a Latin market in particular that you like and could recommend? Also, I probably just overlooked this as I quickly read through your post, but is the pulp you bought frozen or refrigerated? (Just wondering so I can find it more easily since I’ve never bought it before). Sorry about all of the questions. Thanks so much for sharing all of your yummy recipes and ideas with us!

    1. Google Campos Market, it’s in Boise near (or on, can’t remember off the top of my head) Orchard. The cans should be available anywhere (Walmart, etc.) and I got the passion fruit concentrate in the frozen freezer at Campos Market.

  18. I live in the Boise area. Can you recommend a Latin market that for sure carries the ingredients? I don’t normally shop at one but my husband served in Brazil and this is hands down my favorite dessert from there! I had no idea it was possible to re-create it in the US! You just made my day!

    1. Google Campos Market, it’s in Boise near (or on, can’t remember off the top of my head) Orchard. The cans should be available anywhere (Walmart, etc.) and I got the passion fruit concentrate in the frozen freezer at Campos Market.

  19. Yummm!! What a delightful summer treat. I love passion fruit but I have only had it twice in my life because it is so hard to come by as you stated. I live in Los Angeles so there are plenty of Latin markets all around. I’m sure I won’t have a hard time finding the concentrate. I’m definitely going to try this easy and refreshing recipe. thank you for posting!

  20. Hey Girls! Loved the idea of this dessert, so I went out and bought all the stuff except passion fruit concentrate, for that I subbed pureed mango and guava because I couldn’t find passion fruit in my small town. Did everything exactly as prescribed, down to buying the same brands of media crema and sw. cond. milk. It never set up, it just stayed super runny. Any ideas? My daughter thinks I should try freezing it.

  21. Just call me stoopid, but I’m confused about the passion fruit. Is the picture you posted of frozen passion fruit PULP and the bottled passion fruit concentrate mentioned in the recipe interchangeable? It doesn’t seem like they would be similar, but what do I know? Thanks!

  22. I have a lot of passionfruit pulp from the vine in my freezer with the black seeds still in there. We’ve had some “fun” straining out the seeds to get just the juice for passionfruit juice so now I am wondering how I get the seeds out of the pulp. This is a good way to use up my umpteen passionfruit! (I found a recipe for a sauce on chicken, and I usually mix it into whipped cream.)

  23. So have you tried the passion fruit Chobani? I think it’s tasty but I haven’t had passion fruit in Brazil. I’ll be trying this mousse soon though. = )

  24. SO excited about this recipe! I fell in love with Passion Fruit in Madagascar. They even have a soda “Passion” that was my 18 month replacement for my beloved Diet Coke. (since they didn’t have it there) But I am always disappointed in the US when I find something called “passion fruit”, I had no idea I could find the pulp in Latin stores! Headed there now!
    PS I haven’t been cooking in so long that I haven’t been to OBB in forever. But I still LOVE it. Keep up the great work!!

  25. Hey! So excited about this recipe and made it today to exact specifications. It had been in the fridge for 6.5 hours and it is still completely liquid. Do you think it just needs more time to set up?

  26. My son leaves for Brazil in Oct. I have been wanting to try some of your Brazilian recipes before he goes. We already love the lemonade. Thanks.

  27. I am in a small town in Idaho and there aren’t any Latin food stores anywhere! I found the table cream at Fred Meyer, but can’t find the passion fruit frozen or in concentrate form. Are there any other fruits that could be substituted or any other juices that would work that are easy to find in a regular store? I really want to make it and try it but can’t find the passion fruit! Any suggestions? Could you use fresh fruit? How much?

    1. I’m in Rexburg. I’ll have to check my Latin stores here, but You can use key lime juice. it works great. Also, you can buy it in Salt Lake or get passion fruit on amazon. I personally keep about 6 bottles of it in my pantry…just because.

  28. Whenever I visit my family in the Dominican Republic, this is the first fruit I have!! It’s tart and delicious when fresh!!

  29. I have been in Brazil twice, I love different tast mousses.
    I have dinner guest in four days time, I would like to make the Passionfruit mousse. There is no enough time to order tngredients from Amazon or look for Latin food shop. Could I use just double cream instead? Can I find Frozen or just consontrated Passionfruit pulps in cans from Waitrose or any other supermarket?
    I’ll be very grateful if you reply me asap.
    This is the first time which I am writing in any review colum, I don’t know the procedure.will you kindly reply me on my email or I have to check the reviews constantly?
    Thank you so much

  30. Could you use fresh passion fruit instead of the concentrate? I have a passion fruit vine growing in my backyard and it is full of fruit!! WE LOVE BRAZIL!!!!

  31. My husband grew up in Brasil. This is one of our favorites and was such a treat for him. Do you know if you can freeze the leftovers or how long it will last in the fridge? It makes a lot!

    1. I’ve used this recipe for years. You can also use concentrated key lime juice that you find by the Real Lemon in stores. It also works great. This last weekend I just made passion fruit ice cream that tasted very similar also. It lasts a long time in the fridge. I’ve never frozen it because it never lasts that long! I use the concentrate from the bottle because I don’t have access to the frozen pulp but I wish I did!

  32. I live in Australia where passionfruit are plentiful (I get at least 6 a day from my vine) and I’m always looking for recipes to use them. I used about 20 fresh passion fruits which I sieved to get just the juice and used one big passionfruit to add the pips and pulp. I added one tablespoon of gelatine as it did not thicken using my Kitchen Aid mixer. I left it in the fridge for 5 hours and it was perfect. I used one tin of condensed milk and one tin of reduced fat cream which is the closest I could find to what you asked for. It made enough to fill 4 x 1 cup ramekins or 5 smaller ones, so I didn’t need to use the two cans as per the recipe as that would have been too much. So thank you, wonderful recipe and hopefully will be appreciated later tonight for dessert.

  33. I just wanted to double check quantities. I have goya frozen passion fruit, the condensed milk (2×14 oz cans) and crema 2×7.5 oz cans. Condensed milk can is twice the size of crema can. so which can do I use when you say 1+1/2 cans of passion fruit. There’s a Cambodian restaurant in Boston that makes this and serves it in almond lace cups with fresh pineapple, brown sugar and rum. thanks

    1. The can of sweetened condensed milk is a little larger, but not by much. If you notice on the cans, the milk is measured by weight (14 ounces) and the cream by fluid ounces (7 oz) but by quantity they are nearly the same. Since the passion fruit measurement can be adjusted to taste (anywhere from 1 1/2-2 cans) it really doesn’t matter which can you use 🙂 Hope that helps and hope you enjoy it!

  34. I just thought I’d let you know about an adpation I tried. Ever since I made this the first time, I’ve been trying to think about a way to use it as more of a cake or pie. Its about the most healthy thing I’ve ever eaten and I’ve been wanting to use it more than just a basic mousse. First of all, I use it in conjunction with those tortillas cinnamon chips and fruit salsa. Dip the chips into the salsa and mouse together and its fabulous! I’ve also used it in dessert crepes. But, still I wanted a pie. It just isn’t thick enough though. I thought about ways to make it thicker. Adding cream cheese would work, but would change the taste dramatically. Not necessarily bad, but more of a cheesecake. I ended up trying unflavored geletin and it worked beautifully! I use the (16.9 oz) bottled juice which I ordered from Amazon. I poured about 1/2 cup or so…maybe 3/4 cup…into a bowl. I poured in 1 package of unflavored geletin and stirred it up until all the lumps were gone. Then I microwaved it for 1-2 minutes until it was bubbling. The I continued to stir it, adding the rest of the juice. By adding the rest of the juice it cooled it off considerably until it was only slightly warm. I wanted to make sure it wasn’t hot when I added everything else in case it effected the set up…but I didn’t want it cold either. Then I just proceeded to blend it with the rest of the ingredients. It wasn’t any different than it normally is after I finished blending it. But, I poured it into a cooked pie crust (I used my go-to tropical crust….35 nilla wafer crushed, 1/3 cup coconut, 1/3 cup chopped macadamia nuts, 1/4 cup melted butter…press into pan, bake 350 for 15 minutes until slightly golden) and chilled it over night. When I tried it the next morning, it cut beautifully and held its shape…just like a piece of pie should. Success! I’m thinking whip cream would top it off nicely….maybe some sliced strawberries for decoration. I would think you could put it in a springform pan ontop of another layer too if you wanted to be even more fancy….maybe a blondie type layer….or add a banana cream layer? Just thought I’d pass it along.

      1. Oops….I meant its the most HEAVENLY thing I’ve eaten, not healthy. 🙂 Stupid auto correct. I’d hate to think what you’d imagine I look like if this is the most healthy thing I’ve eaten. 🙂 Sorry for all the extra comments. Teach me to proof read before submitting. :0

  35. I just found your site and this recipe is beyond YUM!
    I have a question which I hope you might have time to answer. I have the same blender as you so I was wondering how long you blend it for and what setting you use. Since the blender has a smoothie/ice cream function, would that help? or maybe make it too thick to pour out? thank you in advance and I look forward to more recipes.
    My husband is from Peru and he agrees that the flavor is the best.

  36. Hi Sara
    Try to mix the maracuja with the condensed milk and the creme de leite separated but you make a Chantilly first than you fold with the other 2 ingredients that will make a better cream almost like a real mousse.

  37. My passion fruit vine is falling from the weight. I cannot pick them fast enough. I cut them in half, scoop out pulp and place in strainer to separate seeds. I then fill empty plastic containers and freeze so I can make passion fruit juice whenever needed. Have never tried mousse so need clarification. Would I still use the pulp that I have separated from seeds. 1 1/2 cans seems very strong . Now forgive me but I am going to share my recipe for passion fruit baked plantain
    *4 small ripe plantains (or bananas), peeled and sliced
    *1 Tbsp unsalted butter, melted
    *juice of 3 passion fruits
    *1/4 cup honey
    *juice and zest of one Florida lime
    *1/2 tsp nutmeg
    Peel, slice, and arrange ripe plantains (or bananas) in a glass pie pan or baking dish. Sprinkle top with the remaining ingredients.

    Bake at 350 degrees F for 30 minutes.

  38. My daughter just got home from a mission in Goiania, Brazil and I made this mousse for her homecoming. It was a big hit!
    She tells me it’s better with the seeds still in to add crunch. I had a hard enough time finding just the pulp; is it even possible to get it with seeds still in? Just for fun I stuck some blackberries in some leftover mousse and ate it–Yummy and crunchy!

  39. My husband also served his mission in Brazil so I’m always on the hunt for Brazilian recipes! Thank you so much for sharing!

  40. We have used this recipe several times for parties and wedding receptions. My husband is Brazilian and loves it. We garnish with various things, including a raspberry, the mint leaf, strawberry etc. We just served it at my sister-in-laws wedding last weekend and people went crazy for it. I’ve used the Goya pulp and the bottled juice concentrate and both turn out great.

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