Passion fruit mousse

Venezuelan recipes





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.

Ingredients Preparation Share


  • 1.5 tablespoon Unflavored gelatin
  • 1 package of Passion Fruit Pulp
  • 1 cup sugar
  • 1 can sweetened condensed milk
  • 6 egg whites, at room temperature
  • 1 fresh mint sprigs, for garnish


  1. Add gelatin and ¼ cup room-temperature water to small bowl; let sit until gelatin softens, about 5 minutes. In medium saucepan over medium-high heat, stir together passion fruit pulp, sugar and gelatin mixture. Cook, stirring occasionally, until mixture is thoroughly combined and smooth (mixture should not come to a boil). Remove from heat; cool completely. Stir in condensed milk.
  2. Meanwhile, in clean mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted).
  3. Stir 1/3 egg whites into cooled passion fruit mixture until combined. Using spatula, gently fold in remaining egg whites until combined. Divide mousse evenly among clear glass serving cups; cover. Refrigerate mousse until well chilled, at least 2 hrs.
  4. Serve chilled. Garnish with mint, if desired.

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