Passion Fruit Mousse: The Amazing Recipe You Should Try (Egg – Free)

mango passion fruit mousse

Lately, I’ve been making a lot of fruit-based desserts <such as this raisin butter cake>. They’re such a joy to work with–I simply use what’s in season or some random fruit I pick up from the supermarket and work my way up from there. This week, I’m working with passion fruit mousse!

This recipe is a tangy, creamy mousse that has a great balance of fruit and cream. Light and flavorful, this is one of those desserts that can easily be devoured in minutes! My kids love these, so I sometimes make an extra batch.

Passion Fruit Mousse: The Amazing Recipe You Should Try (Egg-Free)

The Unique Flavors of Passion Fruit

Best paired with sweet and creamy ingredients, the fragrant passion fruit has a nice combination of sweetness with a hint of sourness.

Some of the things that I love about this fruit are the nutrients present in it: vitamins A <beta carotene> and C, iron, fiber, and potassium, just to name a few. It’s also rich in antioxidants and has anti-inflammatory properties.

Here’s a no-bake recipe that highlights this wonderful fruit’s unique flavors.


  • 5 pieces of passion fruit
  • ⅓ cup powdered sugar (can be adjusted according to taste)
  • 1 ¾ gelatin powder or 3 ½ gelatin sheets (learn more about gelatin here)
  • ¾ cup + 4tsp cold whipping cream – (30 – 40% fat)
  • 5 jars (3.5oz serving jars)

Step by Step Directions

1. For the Passion Fruit Juice

Wash the passion fruits thoroughly, cut in halves, and get the pulp and juice. We would have about 3 oz of pulp and juice for this recipe.

Place the pulp and juice of passion fruit in a pan, add more than 3 1/3 tbsp clean water. Heat on medium heat and stir constantly.

When the juice starts steaming, turn off the gas. This step will help strain the juice more easily.

Now we strain the passion fruit juice through a strainer to remove the seeds.

Divide the strained passion fruit juice into 2 parts, one is about 3 1/3 tbsp <place in a separate bowl>, and the rest will be used for the jelly layer.

Add 2 tbsp sugar to the bowl of 3 1/3 tbsp juice, sugar will help balance the taste.

2. Prepare the Gelatin

Soak ½ tsp gelatin <or 1 gelatin sheet> with 1tbs cool water for 10 minutes until softened. Stir well if you use gelatin powder so that it dissolves.

Place this bowl in a pan with enough water <the water just comes halfway up the side of the bowl>. Heat on medium-low heat and stir gently until the gelatine dissolves completely.

You can also use a microwave–heat for 20 seconds until dissolved.

Pour 3 1/3 tbsp passion fruit juice into melted gelatin and stir well. Keep at room temperature.

3. For Whipped Cream

Use a hand mixer to whip whipping cream with 2 tbsp powder sugar until soft peak. If you have leftovers, don’t throw them away! See how long whipped cream last here.

  • You should use cold whipping cream and put your bowl and whisks in a fridge for 30 minutes before whipping. This step will help whip cream easier.
  • Only whip cream until soft peak. The cream will get curdled easily if it is whipped to a stiff peak.

4. For the Mousse

Add the mixture of passion fruit juice and gelatin to whipped cream, gently fold with a spatula until we have a smooth and fluffy mixture.

Pour the mousse into the jars. Keep the jars in the fridge for 2 hours so that the mousse is set.

5. For Jelly Layer

Soak 1 ¼ tsp gelatin with 3tbsp cool water for 10-15 minutes until softened.

Melt gelatin by microwave or bain-marie

Add the remaining of passion fruit juice to the gelatin, stir until combined. Then add about 2tbsp sugar to taste, stir to dissolve.

Pour the jelly juice into the set mousse jar. You should pour gently to avoid ruining the mousse layer. The jelly juice shouldn’t be warm in order to avoid melting the mousse.

Now keep the jars in the fridge for 1 – 2 hours until the jelly layer is set.

6. Serve

Decorate with peppermint leaves or fresh fruits, whipped cream. It really depends on you–get creative! Serve chilled and enjoy.

You can keep the mousse in the fridge. Serve within two days.

Easy, Right?

I hope you learned a thing or two from this Passion Fruit Mousse recipe, and I hope your cake was a success! If you think there’s still room for improvement, I strongly suggest that you try again. Baking is trial and error, so don’t give up if your first recipe didn’t turn out well.

I also hope that this recipe has inspired you to create your own dish using similar ingredients! Passion fruit is such an exciting ingredient to work with, and this dish highlights its flavors beautifully.

Comments and suggestions are most welcome! Send me a message below if you’d like to talk! Thanks, and good luck!

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