Passion Fruit Mousse

Bright and airy, this mousse is the perfect light dessert for warm evenings and cozy gatherings. Passion Fruit Mousse brings tropical tartness and creamy texture together in a simple make-ahead treat that feels special without fuss. For a chocolate contrast, try the rich twist in our chocolate mousse filled Easter eggs recipe as a playful pairing.

Why You’ll Love This Passion Fruit Mousse

• Bright, tropical flavor that’s not too sweet
• Ready in minutes and chills while you relax
• Make-ahead friendly for parties or meal prep
• Light texture that’s family-friendly and elegant
• Great as a dessert or a refreshing snack

Ingredients Needed

• Fruit
  • 1 cup passion fruit pulp
• Dairy
  • 1 cup heavy cream
• Sweetener
  • 1/2 cup sugar
• Eggs
  • 3 egg whites
• Optional (for firmer set)
  • 1 tablespoon gelatin (optional)
  • 1/4 cup water (if using gelatin)

Step-by-Step Instructions

1. In a mixing bowl, combine the passion fruit pulp and sugar until the sugar dissolves.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. In another clean bowl, beat the egg whites until stiff peaks form.
4. If using gelatin, dissolve it in the 1/4 cup water over low heat, then let it cool slightly but stay pourable.
5. Gently fold the passion fruit mixture into the whipped cream until mostly combined.
6. Fold in the beaten egg whites gently until the mixture is smooth and airy; if using gelatin, fold it in now.
7. Spoon the mousse into individual cups and refrigerate for at least 2 hours before serving.

Serving Suggestions Passion Fruit Mousse

• Top with fresh passion fruit seeds or a thin mint leaf for color.
• Serve over crushed shortbread or graham crackers for a crunchy contrast.
• Pair with a tart citrus salad or macerated berries for a bright plate.
• Offer alongside a creamy coffee or light sparkling wine for an elegant finish.
• For a fun dessert board, include bite-sized treats like Fruity Pebbles Rice Krispie treats as a playful partner.

Tips for Success Passion Fruit Mousse

• Use chilled bowls and beaters for the whipped cream to reach peaks faster.
• Fold gently to keep the mousse light—overmixing will deflate it.
• If concerned about raw egg whites, use pasteurized egg whites or a meringue stabilized with a bit of sugar.
• Allow at least 2 hours chilling time so flavors meld and the texture firms.
• Store covered in the fridge for up to 2 days for best texture.

Variations

Here are a few easy ways to change it up:

• Dairy-free: swap heavy cream for full-fat coconut cream and chill the can overnight.
• Tropical twist: fold in a few tablespoons of mango or passion-fruit curd for extra depth.
• Extra firm: use the optional gelatin to make a sliceable dessert for molded presentations.

Passion Fruit Mousse

Bright and airy, this mousse is the perfect light dessert for warm evenings and cozy gatherings, bringing tropical tartness and creamy texture together in a simple make-ahead treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 2 hours hrs

Course Dessert, Snack

Cuisine French, Tropical

Servings 4 servings

Calories 220 kcal

Ingredients

  

Fruit

• 1 cup passion fruit pulp

Dairy

• 1 cup heavy cream Use chilled for better results.

Sweetener

• 1/2 cup sugar

Eggs

• 3 egg whites Use pasteurized if concerned about raw egg.

Optional for firmer set

• 1 tablespoon gelatin Optional.
• 1/4 cup water If using gelatin.

Instructions

 

Preparation

• In a mixing bowl, combine the passion fruit pulp and sugar until the sugar dissolves.
• In a separate bowl, whip the heavy cream until soft peaks form.
• In another clean bowl, beat the egg whites until stiff peaks form.
• If using gelatin, dissolve it in the 1/4 cup water over low heat, then let it cool slightly but stay pourable.

Mixing

• Gently fold the passion fruit mixture into the whipped cream until mostly combined.
• Fold in the beaten egg whites gently until the mixture is smooth and airy; if using gelatin, fold it in now.

Chilling

• Spoon the mousse into individual cups and refrigerate for at least 2 hours before serving.

Notes

Use chilled bowls and beaters for the whipped cream to reach peaks faster. Fold gently to keep the mousse light—overmixing will deflate it. Allow at least 2 hours chilling time so flavors meld and the texture firms. Store covered in the fridge for up to 2 days for best texture.

Keyword Light Dessert, Make-Ahead, Mousse, Passion Fruit