Easy Passion Fruit Mousse (Blender Recipe)
Make this creamy passion fruit mousse in a blender with just three ingredients, no gelatin or cooking. Top it with a quick homemade passion fruit sauce.
- Total time 3 h 20 min
- Prep time 15 min
- Cooking 5 min
- Rest or chill time 3 h
- Makes 8 small cups or 1 medium serving dish
- Difficulty Easy
This passion fruit mousse sets without gelatin thanks to a simple reaction: the acid in the passion fruit juice thickens the proteins in the sweetened condensed milk and cream. That’s why it’s important to use concentrated juice or pure pulp with no added water, or the mousse may not set.
The topping is made by briefly simmering the pulp of one passion fruit with sugar. The seeds add a pretty finish and a little crunch.
Ingredients
Amounts for 8 servings (8 small cups or 1 medium serving dish).
Mousse
Syrup
Equipment
- Blender
- Pot
- Oven-safe dish
Instructions
-
Step 1 Blend the mousse
Blend the sweetened condensed milk and cream for 1 minute. With the blender running, slowly pour in the passion fruit juice and blend for another 2 minutes, until the mixture thickens and becomes fluffy.
- 1 can of sweetened condensed milk
- 1 carton of heavy cream
- 1 cup concentrated passion fruit juice
About 3 min
-
Step 2 Portion
Pour into a serving dish or individual cups.
-
Step 3 Make the topping
Cut the passion fruit in half and scoop the pulp and seeds into a small saucepan with the sugar. Simmer over low heat for 3 to 5 minutes, stirring, until it looks like runny jam. Let cool.
- 1 passion fruit
- 2 tablespoons sugar
About 5 min
-
Step 4 Cover and chill
Spread the cooled topping over the mousse and refrigerate for at least 3 hours.
About 3 h
Tips for success
- Chilled cream makes the mousse firmer and fluffier.
- To make fresh juice, briefly pulse the pulp of 4 passion fruits in a blender (without water), then strain. This makes about 1 cup.
- Mousse that doesn’t set usually has juice that was diluted with water. Next time, use less liquid.
Substitutions
- Heavy cream
- Heavy cream makes the mousse lighter; whip it to soft peaks first, then gently fold it in.
- Passion fruit juice
- Use the same amount of concentrated lemon juice to make lemon mousse.
How to store
Covered and refrigerated, for up to 3 days. Freeze for up to 1 month and serve like ice cream.
Allergens
Contains: Dairy.
Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.
Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.