Since 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). One 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.
Ingredient Notes
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!
- 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.
- 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.
- Creme de Leite – 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.
Instructions
- 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.)
- 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.
- Then pour the mixture into serving dishes, or one big bowl, and chill it to set.
- That’s it. A few hours later and you have amazing, creamy, tropical, mousse. And it took you like, 45 seconds to make.
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.
Serving Suggestions
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! It’s a fun dessert to have after a dinner of other Brazilian favorites like Black Bean Soup and Quick Brazilian Cheese Rolls: Pao de Queijo, or a summer barbecue with grilled chicken or steak topped with Brazilian Vinaigrette and a side of Lime-Cilantro Rice with Pineapple.
Frequently Asked Questions
- Can I make this ahead of time? Yep. This is a perfect make-ahead dessert! Get it out of the way the day before (Just cover each dish with plastic wrap and store in the fridge) and dessert will be ready when you are.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
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Easy Passion Fruit Mousse {Brazilian Mousse de Maracuja}
- Yield: 5 cups mousse
Description
One of Brazil’s most popular desserts! This creamy mousse is flavored with real passion fruit concentrate for authentic flavor.
Ingredients
- 2 14-oz cans sweetened condensed milk
- 2 7.5 oz cans media crema/table cream {creme de leite}, found in the Latin foods aisle*
- 1 1/2 cans (use either of the previous cans to measure) passion fruit concentrate**
Instructions
- Place all ingredients in a blender and blend until smooth (make sure to scrape down sides and bottom of blender to make sure sweetened condensed milk doesn’t get stuck on the bottom). Pour into a bowl, or small individual serving dishes and chill for at least 4-6 hours, but preferably overnight.
Notes
- Brazilian “Creme de Leite” is sold as “Media Crema” or “Table Cream” in the US, and can generally easily be found in the Latin foods aisle of the grocery store, often near the Latin sweetened condensed milk. If for some reason you are unable to find it at your grocery store, a Latin foods store should have it, or you can order it on Amazon.
- You may be able to find 100% passion fruit concentrate in the frozen juice section of the grocery store, or in the Latin foods aisle. If you have a Latin market nearby, that’s where I usually find it. Otherwise, you may also order it on Amazon.
- Don’t be confused by the size listed for the cans, one is measured by weight, and the other by volume. the 2 cans are about the same size.
- Feel free to halve the recipe for a small batch.
Questions & Reviews
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.
So glad to hear this!
My husband also served his mission in Brazil so I’m always on the hunt for Brazilian recipes! Thank you so much for sharing!
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!
Ya, the only way to do that is to use fresh passion fruit, which is hard to come by in the states!
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
Directions
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.
I’m jealous you have a tree! I’m not sure about using the fresh puree, I would just add it to taste.
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.
Thanks
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.
Hi Lorena! I don’t really use a particular setting, I just turn it on until it’s all blended up 🙂
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.
Oh….and I had a little extra filling after pouring it into the pie…..probably 1 or 1 1/2 cups.
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
Haha, I knew what you were saying. Also- YUM! I will have to try this!
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
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!
thanks, unfortunately we are now hitting colder temps in NH, so waiting on some warmer weather.
Which restaurant? I would love to go there!
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.
I’m soooo jealous you have your own passion fruit vine!
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!
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!
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!!!!
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
Whenever I visit my family in the Dominican Republic, this is the first fruit I have!! It’s tart and delicious when fresh!!
Hii, I’m brazilian and this dessert is very popular in my country, I love this, thank you!
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?
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.
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.