Brazilian Passion Fruit Mousse (Maracuja)

Brazilian Passion Fruit Mousse (Maracuja)

VALERIEKOOKA

"This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet."
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Ingredients

1 h 15 m servings 515 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 35.2 g
  • 54%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
  2. In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

Reviews

Read all reviews 28
  1. 34 Ratings

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Most helpful positive review

This is a great recipe and I've already made it 3 times. Three notes: one, condensed milk is already so sweet, I don't add sugar. second, in order for it to have a mousse consistency, it's bes...

Most helpful critical review

I tried two recipes, and this was one of them. It tasted good, but it didn't set up. It was just creamy. I tried it again, adding gelatin, and it didn't set up then, either. My friend told m...

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This is a great recipe and I've already made it 3 times. Three notes: one, condensed milk is already so sweet, I don't add sugar. second, in order for it to have a mousse consistency, it's bes...

This is a wonderful recipe and so easy to make. For people in the US who may have trouble finding (or affording) fresh passion fruit, a good alternative can be found in Latin markets. The Goya b...

Passion fruit mousse is a favorite of mine here in Rio. I also find the creamy texture (which Brazilians love) to be a little sloppy. I use six passion fruit - I find blending the pulp and seed...

This recipe is wonderful! I used a can of frozen passion fruit juice instead of fresh and it was still fabulous. This recipe is a keeper. UPDATED VARIATION: I have tried this with limeade concen...

I've made this twice now, and had rave reviews both times. The first time I used one can of passionfruit pulp in syrup, because we can't get frozen juice here, and passionfruits are too expensiv...

I have been on the hunt for passion fruit after seeing this recipe, because I want to impress my friend from Brazil who is coming for dinner tonight. (I've dipped a pinky into the refrigerated f...

I tried two recipes, and this was one of them. It tasted good, but it didn't set up. It was just creamy. I tried it again, adding gelatin, and it didn't set up then, either. My friend told m...

This is a great recipe, I have made it twice so far and it turned out great every time. Since passion fruits vary greatly in size, the asked-for amount of 8 passion fruits is very non-specific. ...

This was nothing like a mousse. It ended up being a cream consistancy which didn't set at all. The taste however was beautiful. It would probably work better as a side dish ie. to serve on the s...

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