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. 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. 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.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- 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.
- Media crema – 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. 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 in the Latin Foods aisle. It’s kind of like canned cream; a mix between heavy cream and evaporated milk.
- 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.
How to Make Easy Passion Fruit Mousse
- 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.
Storing and Other Tips
- Store finished mousse, tightly covered, in the fridge and enjoy within 3-4 days for best results.
- Serving notes: 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
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.
I have not tried this with other fruits. You can experiment if you’d like, but keep in mind that the acidity in the passion fruit is what helps set the mousse. A less acidic fruit may not firm up the mousse in the same way.
Easy Passion Fruit Mousse {Brazilian Mousse de Maracuja}
Ingredients
- 2 14- ounce cans sweetened condensed milk
- 2 7.5 ounce cans media crema/table cream {creme de leite} found in the Latin foods aisle*
- 1 ½ 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
You had me at “three ingredient.” 🙂 This looks awesome!
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?
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!
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.
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!
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! 🙂
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???
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!
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.
Lol, Best Bites blessings! Good to hear from you- send your parents a hug for me!
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. 🙂
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!
My husband has fond memories of the maracuya milkshakes he would make in Ecuador. I’ll have to try this on him!