Now that winter is a memory, Spring’s arrival means that new ones are waiting to be made.
Brazilian Passion Fruit Mousse is a quick and easy recipe that’s sure to bring some sunshine to your springtime table. Mousse de maracuja!
Brazilian Passion Fruit Mousse (Mousse de maracuja) is a family-favorite throughout the Caribbean, Central, and South America. There are many ways to make this creamy, tangy and delicious dessert treat and ours is quick, easy, and delicious.
Want to know our top choice? Passion Fruit can be found more easily in fresh markets coast to coast these days, so if it’s available, opt for the fresh fruit. Fresh passion fruit has a unique flavor – think tart, citrusy mango – and when we are in Brazil with family, it’s a fresh fruit staple in mom’s kitchen.
If you’ve never cut one open, then you are in for a surprise: Maracujá has a pulpy, yellow-orange center with an array of fruit-covered black seeds at its center. The aroma is wonderfully tropical, making it well worth a trip to the market.
Can’t find fresh Passion Fruit near you? That’s okay. Frozen passion fruit pulp works well, too and because the seeds have been removed, it’s easier because it saves time. Just be sure that you buy 100% passion fruit concentrate, not a frozen juice blend. Let it fully thaw before using.
In a pinch, you can also use passion fruit juice concentrate (suco de maracujá) from your local Brazilian market.
Because Passion Fruit Mousse is rich and sweet, we serve it chilled in small glass bowls to show off its creamy pastel texture. And you can experiment with a bit more (or a little less) passion fruit to make this dessert treat slightly sweet or a tinge tangy.
Here’s what you’ll need to make your own Brazilian Passion Fruit Mousse:
You’ll need these ingrediants:
2 – 14-oz cans of sweetened condensed milk
2 – 7.5 oz cans media crema/table cream (aka creme de leite)
1 1/2 cans passion fruit concentrate (use ¾ to 1.5 cans, to taste)
Then, follow these directions:
Stir these ingredients into your blender’s mixing bowl and blend until it is creamy and silky smooth. Tip: be sure to fold the mixture from the bottom and wall of the bowl to fully combine the cream into the fruit pulp. Then pour your mousse into a chilling bowl, cover, and refrigerate. Overnight is best, but at least four to six hours for best results.
Ready to serve? Fill your individual bowls, and garnish with cloves, raspberries, or mint leaves on top. If you’re making with fresh fruit, spoon a thin layer of the pulp with seeds on top.
Yields five cups of Brazilian Passion Fruit Mousse
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