Throughout South America, passion fruit crops are as abundant as the many ways to use this fruit. In countries like Brazil and Venezuela, this sweet and sour fruit pulp is ideal for juices, smoothies, or to be made into jelly or dessert. But for many, one dessert in particular steals the show, "El Mousse de Maracuya". In this recipe, vibrant frozen GOYA Passion Fruit Pulp is blended with condensed milk and then made lighter with whipped egg white to create a smooth and light fruit mousse. Serve very cold as is the tradition in South America.