Saturday, October 17, 2009

RECIPE - Passion Fruit Mousse (Mousse de Maracujá)

If Brazil declared a national dessert, it would most likely be passion fruit mousse. Easily and quickly made, it is served at dinner parties at home, it's a staple in the dessert counters of delicatessens and bakeries, and it appears front and center on many restaurant menus.

When made at home in Brazil, passion fruit mousse calls for fresh passions fruits (about 6 large), sweetened condensed milk, and a dairy product called creme de leite, which is somewhat similar to evaporated milk. Since the fresh fruit and the creme de leite can be difficult to obtain outside Brazil, here is a recipe which can easily be made in most North American cities (and probably European, Asian, and African too, for that matter).

Click on "read more" for the recipe...


  • 1 cup (250 ml.) whipping cream
  • 1 cup (250 ml.) sweetened-condensed milk
  • 1/2 cup (125 ml.) frozen passion fruit juice concentrate
  • (optional) one fresh passion fruit
Put all the ingredients in a blender, and blend at low speed until the liquid becomes light at fluffy. Pour the mixture into a serving bowl, or individual dessert dishes. If fresh passionfruit is available, spread a small amount of pulp, including seeds on top of the mixture. Chill for at least 2 hours prior to serving. Serves 4.


  1. I just found your blog, and I love it! I lived in Brazil years ago and miss the food on a daily basis. I'm going to make some mousse de maracuja tonight!

    Keep it coming!

  2. Have been looking for a good mousse de maracuja recipe...muito obrigada!

  3. I would like to serve this mousse at a Brazillian/American wedding. How soon can it be made ahead of time? Can passion fruit seeds be found separate from the pulp for garnish (similar to poppy seeds)?

  4. I've made it up to six hours prior to serving, and it's always been in good condition. On the rare ocassion that there has been some left over, I have noticed some separation on the second day, so I wouldn't make it the day before. As for the seeds, they can definitely be separated and some of them used to decorate the mousse - it's a very common practice here in Brazil, and one that makes a beautiful dish.

  5. A little over a year ago I started dating the Brazilian of my dreams and just when I thought it couldn't get any better... I started sampling the food of his amazing culture! His Tia makes mousse de maracuja and I just tasted it for the first time last night... and meu deus it was like tasting a sweet fluffy cloud made by angels themselves! I can't wait to try this recipe! I've been on here all day reading about the culture, and the food. Thank you for posting such great recipes and explaining the history behind the food! I've learned so much!

  6. Thanks for the charming story (of your Brazilian Prince Charming and the magic Mousse). I know exactly how you were transported by the mousse - it happens to a lot of people!

  7. Third recipe tried from this blog; all equally good. But the mousse turned out a bit too liquid for my taste.
    How long should it be in the mixer?
    Or is it the time in the fridge that makes the difference? It was chilled for three hours only.

  8. Thanks for sharing so many recipes! I found your blog because I'm featuring Brazilian food on my blog this month. I've made a vegan version of your passion fruit mousse for it and it was incredibly delicious! Here is the recipe:

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