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Indulge your taste buds with this creamy passion fruit mousse, a perfect dessert for anyone craving a little tropical twist. The creamy, dense consistency of this mousse pairs beautifully with the tanginess of passion fruit, making it a treat you will absolutely love.
Why I Love This Easy Passion Fruit Mousse
Simple recipe, minimal ingredients – this passion fruit mousse only requires four simple ingredients, making it quick and convenient to prepare.
Tropical flavor – I naturally gravitate toward tropical, tangy flavors, as I’m from Puerto Rico where tropical fruits grow abundantly. I currently live in Florida, and grow two varieties of passion fruit in my backyard – purple and yellow! If you also love the tropical, tangy, and refreshing flavor of passion fruit, this recipe is for you.
Creamy, dense texture – this melt-in-your-mouth mousse is velvety, creamy and slightly dense due to the table cream used (which is not as airy as heavy whipping cream).
Perfect for any occasion – Whether it’s a casual family meal or an elegant dinner party, this mousse will fit perfectly into any occasion.
No-bake dessert – Like most mousses, this passion fruit mousse is a no-bake dessert, and it whips up so quickly. The only wait is for it to set in the refrigerator.
Optionally top with fresh passion fruit – If you have access to fresh passion fruit (or even frozen passion fruit pieces – thawed), use it as a topping to elevate this tropical dessert to a whole new level!
Essential Ingredients for the Perfect Passion Fruit Mousse
To make this creamy passion fruit mousse, you’ll need four key ingredients: frozen passion fruit pulp, table cream, condensed milk, and vanilla extract.
Frozen passion fruit pulp: can usually be found in the frozen fruit section at grocery stores like Whole Foods, Trader Joe’s, Walmart, Kroger, Publix, or Latin American/Caribbean markets. You can also purchase it online through Amazon. Alternatively, you can use frozen passion fruit pieces (pictured below) if you can’t find the frozen pulp.
Table cream, also known as media crema: can be found in the baking or Hispanic/international food aisles of grocery stores like Walmart, Kroger, or Publix. It’s usually sold in cans; the Nestlé brand is the only one I’ve ever come across. Latin American markets often stock it as well. It will either be labeled as “Table Cream” or “Media Crema”. Additionally, you can purchase it online through Amazon or Walmart.
Why table cream, and not heavy whipping cream?: Table cream is considered a light cream, and has a lower fat content than heavy whipping cream (it typically has around 18-30% fat, while heavy whipping cream has 36-40%). As a result, it doesn’t whip or hold peaks like heavy cream does, which makes for a mousse that’s more dense and creamy, and less fluffy and airy. That said, you’ll still have pockets of air throughout this mousse due to the preparation technique we use in this recipe.
How to Make Creamy Passion Fruit Mousse
Supplies:
- Blender
- Small ramekins or serving bowls
- Plastic wrap
Ingredients:
- 3/4 cup frozen passion fruit pulp, slightly thawed but still icy
- 1 can (7.6 oz) table cream, aka media crema
- 1 can (14 oz) condensed milk
- 1/2 tsp vanilla extract
- Fresh passion fruit pulp, or thawed frozen passion fruit pieces (optional topping)
Instructions:
- Place can of table cream in the refrigerator for 1 hour, or in the freezer for 20 minutes to chill. The cream needs to be cold in order to whip well. Once chilled, open the can and remove the thickened cream, leaving behind any watery cream at the bottom of the can.
- Place thickened cream into the blender along with the passion fruit pulp, condensed milk, and vanilla extract.
- Blend on low speed for 5 minutes. This ensures the cream whips well and thickens properly. It will also add air bubbles to the mousse, which is what we want!
- Pour mousse into small ramekins or serving bowls, cover with plastic wrap, and chill in the refrigerator for at least 3 hours, or overnight for the best flavor and texture. The longer chill time allows the mousse to fully set, resulting in a firmer, creamier texture. It also gives the flavors time to meld together, which will enhance the overall taste of the dessert.
- Once set, optionally top with fresh passion fruit pulp, or thawed frozen passion fruit pieces. Enjoy!
Tips and Variations
- Make sure the can of condensed milk you purchase only has 2 ingredients listed: sugar and milk. There are certain brands of condensed milk that have many other ingredients and fillers, and using them will change the consistency of the mousse and not set properly.
- Don’t let the table cream/media crema sit in the freezer for too long, or it may freeze, which will change the consistency of the cream to grainy and won’t set properly.
- For a nice twist, top the mousse with shredded coconut. Even better, toast the shredded coconut before topping. Yum!
- Optionally garnish your mousse with fresh mint leaves or edible flowers to enhance the presentation, and add fresh notes to the dessert.
Final Thoughts
Creamy passion fruit mousse is an easy but impressive dessert that brings tropical vibes to your kitchen. Its rich, smooth texture and refreshing tangy flavor will impress anyone who loves a good tropical dessert. Whether you’re treating yourself or spoiling your guests, this mousse is definitely a great option to add to your menu. Simply follow the easy steps and techniques I’ve shared here, and you’ll have a passion fruit mousse that everyone will love!
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Creamy Passion Fruit Mousse Recipe
Equipment
- Blender
- Small ramekins or serving bowls
- Plastic wrap
Ingredients
- 3/4 cup frozen passion fruit pulp or pieces (slightly thawed but still icy)
- 1 can (7.6 oz) table cream, aka media crema
- 1 can (14 oz) condensed milk
- 1/2 tsp vanilla extract
- Fresh passion fruit pulp, or thawed frozen passion fruit pieces (optional topping)
Instructions
- Place can of table cream in the refrigerator for 1 hour, or in the freezer for 20 minutes to chill. The cream needs to be cold in order to whip well. Once chilled, open the can and remove the thickened cream, leaving behind any watery cream at the bottom of the can.
- Place thickened cream into the blender along with the passion fruit pulp, condensed milk, and vanilla extract.
- Blend on low speed for 5 minutes. This ensures the cream whips well and thickens properly. It will also add air bubbles to the mousse, which is what we want!
- Pour mousse into small ramekins or serving bowls, cover with plastic wrap, and chill in the refrigerator for at least 3 hours, or overnight for the best flavor and texture. The longer chill time allows the mousse to fully set, resulting in a firmer, creamier texture. It also gives the flavors time to meld together, which will enhance the overall taste of the dessert.
- Once set, optionally top with fresh passion fruit pulp, or thawed frozen passion fruit pieces. Enjoy!
Notes
- See post for photos of the frozen passion fruit pulp and/or pieces that you can use for this recipe.
- Make sure the can of condensed milk you purchase only has 2 ingredients listed: sugar and milk. There are certain brands of condensed milk that have many other ingredients and fillers, and using them will change the consistency of the mousse and not set properly.
- Don't let the table cream/media crema sit in the freezer for too long, or it may freeze, which will change the consistency of the cream to grainy and won't let the mousse set properly.
