🥭 The Passion Fruit Mousse I Can’t Be Trusted Around
This right here?👉 One of my top 3 favourite desserts of all time. If you’re like me and can’t resist a good citrusy treat 🍋 (lemon meringue pie fans, I see you 👀), then you are going to looooove this mousse. It’s a perfect dessert for summer BBQs, dinner parties, or anytime you want to impress with minimal effort.
It’s:
✨ Creamy
✨ Tangy
✨ Sweet—but not too sweet
✨ Ridiculously EASY
Table of Contents:
🍮 Two dreamy layers that just work:
- Silky passion fruit mousse – smooth, creamy, tropical heaven 😍
- Tangy jam topping – bright, punchy, and the ✨ chef’s kiss ✨ to balance it all out
Short on time?
⏱️ You can totally skip the jam and just serve the mousse. Still delicious.
But if you’ve got 5 extra minutes… PLEASE make the jam. The combo of textures and acidity takes it from yum to WOW. 💥
💛 Why I love it:
- Quick and easy (really). It comes together in 5 minutes!
- Make-ahead friendly (yes to desserts you can prep a day or two early)
- Perfect for summer
- Tart, sweet, and creamy
- A total crowd-pleaser (even if the crowd is just… you). Just a handful of ingredients 🙌
- Tastes like something you’d order at a fancy restaurant
- No eggs, no gelatin, no baking 👏👏👏
⚠️ Warning:
If you love passion fruit, you might not be able to stop at one bite.
I’ve definitely eaten the whole batch solo. No regrets. 😅
Why You Should Make This
Let me say it straight: this dessert is absolutely delicious. It looks fancy, like something you’d order at a nice restaurant, but it’s ridiculously simple. Throw everything into a blender, pour it into a serving dish, chill, done. The jam on top is just stirred in a pan until it thickens. That’s it.
It’s:
- Quick and easy (really)
- Make-ahead friendly (yes to desserts you can prep a day or two early)
- Perfect for summer
- Tart, sweet, and creamy
- A total crowd-pleaser (even if the crowd is just… you)
Ingredients and Substitutions – What You’ll Need
Bottom Layer – Passion Fruit Mousse
- Condensed milk (found in the baking aisle)
- Passion fruit concentrate juice
- ⚠️ Note: This recipe calls for concentrate, not regular juice. Most bottled juices are diluted with water, and that won’t give you the punch of flavor we want. You can use fresh or frozen passion fruit pulp instead. If it has seeds, you can either strain them or blend them right in—passion fruit seeds are edible!
- Juice of 1 lemon (or ½, depending on your taste)
- 🍋 Lime also works! The citrus helps balance the sweetness and also helps your mousse set. Don’t skip it—your mousse will be much runnier without it.
- Whipping cream (35% UHT)
Optional – Passion Fruit Jam Topping (but highly recommended!)
- Passion fruit pulp (with or without seeds) I love using it with the seeds, but feel free to strain or scoop some out if you want a smoother topping.
- Water
- Tablespoon cornstarch
- White sugar
How to Make It
This mousse could not be easier. You just:
- Blend everything.
- Pour it into the dish you’ll serve it in.
- Chill it.
That’s it. Do not try to transfer it later—it sets up as it chills, so pick your container before you pour.
Same for the jam layer—stir it in a pan until it thickens and starts looking like jam. Let it cool a bit, then spoon it gently over the mousse.
Where to Buy Passion Fruit, Pulp, or Juice Concentrate ?
- I get mine from BrazilianMarket.ca, which delivers right to your door in Canada 🇨🇦—super convenient! They often carry both frozen passion fruit pulp and juice concentrate.
- You can sometimes find juice concentrate on Amazon, but it’s usually much more expensive there. The brand I use is Maguary.
- As for the pulp, it’s a bit trickier to track down, but lately I’ve been able to get it Frozen from Brazilian Market as well
- Fresh passion fruit can be tricky to find. I’ve spotted it a few times at Costco and at my local grocery store—but most of the time, it’s not available.
How to Serve
You can serve it in a big bowl, a trifle dish, or in individual little cups like I did. Whatever you do, just make sure you pour the mousse into its final container right after blending it. It firms up in the fridge, and if you try to move it later, it’ll ruin the look.
How to Store
This dessert keeps well in the fridge for about 3 days. It’s honestly best on day one or two, but if you’ve got leftovers (I doubt it), they’ll still be good on day three. Just keep it covered and cold.
This is one of those easy recipes you’ll come back to again and again. It’s so simple, but the flavor feels fancy. And if you’re anything like me… good luck not eating it straight from the fridge with a spoon.
FAQ
Yes! If you’re short on time or ingredients, just serve the mousse by itself. It’s still creamy and delicious. But I highly recommend the jam—the acidity really balances the sweetness and adds that wow factor. 💛
Nope—not ideal. Regular juice is often diluted with water and won’t give the intense flavor we need. Use:
Passion fruit concentrate juice
Or fresh/frozen pulp (with or without seeds)
What if I don’t have lemon?
You can use lime instead! Just don’t skip the citrus—it helps the mousse set properly and gives it that perfect tang.
Can I make it ahead?
Absolutely! Make it the night before and let it chill in the fridge. It’s even better the next day. Just keep it covered and serve cold. ❄️
Yes! You can mix everything in a bowl with a hand mixer or even a whisk. Just make sure it’s fully combined and smooth
Recipe Card
Passion Fruit Mousse
Equipment
- blender
Ingredients
Mousse Layer:
- 1 can 300 ml sweetened condensed milk
- 150 ml passion fruit concentrate juice or fresh/frozen pulp – see notes
- Juice of 1 lemon or ½ to taste
- 250 ml whipping cream 35% UHT
Optional Jam Layer:
- ½ cup water
- 1 Tablespoon cornstarch
- 3 Tablespoons sugar
- 100 g passion fruit pulp fresh or frozen, with or without seeds
Instructions
Make the Mousse:
- Add condensed milk, passion fruit concentrate, and cream to a blender.1 can, 150 ml passion fruit concentrate juice, 250 ml whipping cream
- Squeeze in half of the lemon juice to start.Juice of 1 lemon
- Blend until smooth and fully combined.
- Taste your mousse. If you'd like it more tangy, add a bit more lemon juice and blend again.
- Repeat tasting and blending after each addition until it reaches your ideal balance of sweetness and acidity.
- Pour into serving dish or cups and level the surface.
- Chill for at least 4 hours or until set.
Make the Jam (Optional but Recommended):
- In a small saucepan, whisk water and cornstarch until smooth.½ cup water, 1 Tablespoon cornstarch, 100 g passion fruit pulp, 3 Tablespoons sugar
- Stir in sugar and passion fruit pulp.
- Cook over medium heat, stirring constantly, until thickened and glossy (3–5 mins).
- Let cool completely before spooning over chilled mousse. see notes
Notes
- 📝 Notes
Don’t use regular juice – It’s usually diluted. Go for concentrate or fresh/frozen pulp for best results. - Seeds are edible! Blend them in, strain them out, or scoop a few out—it’s up to you.
- Lemon is key – It brightens the flavor and helps the mousse firm up. Lime works too!
- Make ahead – This dessert can be made a day in advance. Store covered in the fridge.
- Serve chilled and enjoy within 2–3 days for best texture and flavor.
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