Mousse de maracujá

I love “light” desserts. Any sweet with fruit and lacking chocolate tends to fall into the light category to me. I’m a big fan of citrus in particular, but passionfruit and mango are kings. I had purchased a few packages of frozen passionfruit pulp to try to make passionfruit caramels. I wanted to use the final package in a very easy recipe. This Brazilian dessert, which was invented in the 60s in response to Nestle’s efforts to drum up sales of Leite Moça, consists of 3 ingredients and requires zero cooking. It’s a win for me.

  • 4 cups heavy whipping cream
  • 1 1/4 cups passion fruit pulp, defrosted (I used Goya brand and used the leftover to make a passionfruit syrup for margaritas – highly recommend doing this to, you know, avoid unnecessary waste)
  • 1 14 oz can sweetened condensed milk
  • Garnish of your choosing — toasted coconut, cocoa nibs, fresh passionfruit
  1. Using an electric hand mixer, beat the heavy cream until it holds a stiff peak.
  2. In a large bowl, combine the condensed milk and the passionfruit pulp. Fold the whipped cream into the passionfruit mixture gradually.
  3. Fill individual glasses with the mousse. I was able to fill 10 small bodega glasses.
  4. Refrigerate for 2 hours.
  5. Top with toasted coconut or fresh passionfruit before serving.

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