Mousse de Maracuja – Passionfruit Mousse

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mousse de maracuja

We are continuing the celebration Brazil and the Rio Olympics.  I’ve been going strong watching all the events. However, I gotta say, that I didn’t miss golf being an Olympic event for the past 100 years. I hate watching golf! It was on for about 11 hours yesterday.  Ugh! I can do pretty much any other sport. And when the commentators get their whispery voices going, I just can’t. Luckily, they followed that up with volleyball, gymnastics and horse jumping. All great fun!

When I went to Brazil, my favorite things was all the delicious fruit. There was such a variety of exotic and tasty fruit. And even the ones we have here tasted better in Brazil.

Maracuja was one of my favorites. It is called passion fruit here  It is a wonderfully tart fruit, that you don’t actually see much, at least where I live. It is widely believed in Brazil that passion fruit makes you sleepy, but I don’t know if that is based in science or not.

In Brazil they make a mousse with maracuja. It is more like a pudding than what I would traditionally think of as mousse. It reminds me a lot of key lime pie because it is a super tangy flavor married with crazy sweetness. And since both are made with sweetened condensed milk (big surprise!), they are very very similar. But I’ll take the passion fruit ANY day over key lime.

mousse de maracuja-002

The trickiest part is finding the passion fruit. You can use passion fruit puree (which I get at Gygi’s in their frozen section.) You could also use a passion fruit juice. But you don’t want it to be sweetened and you want it to be the real stuff, not “passion fruit flavored” or fruit juice medleys. (I find medley is never a great culinary term.) They have passion fruit juice concentrate also. If you use that, then you will probably want to decrease the amount you use.  If you are lucky enough to have fresh, actual, passion fruit, you can make your own puree. You can eat the seeds, I hear. And finally, they have  passion fruit pulp. You will probably have more luck at a store that stocks lots of Latin foods.

Thanks Katy for reminding me of Mousse de Maracuja!

Mousse de Maracuja – Passionfruit Mousse

Prep Time: 15 minutes

Total Time: 1 hour

Yield: 6 servings


  • 2 egg yolks
  • 2 cans sweetened condensed mik
  • 1/2 cup sour cream
  • 1 cup passion fruit puree or 100% passionfruit juice (unsweetened and less if you use a concentrate)
  • whipped cream to serve


  1. Place egg yolks in the top of a double boiler. Whisk constantly until the egg yolks thicken and the temperature reaches 160. Remove top of double boiler and place over an ice bath to stop the cooking.
  2. In a medium sized bowl, combine the sweetened condensed milk, sour cream and passion fruit puree. Add the egg yolks once the are cool.
  3. Spoon into individual serving cups and refrigerate until set, at least 30 minutes. Serve with whipped cream if desired.

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  1. Katy says

    I LOVE this stuff. Some people say it takes getting used to because it’s so tart. The actual fruit seeds make you sleepy. Especially the first time you eat them. Missionaries in my mission love to give their greenies fresh maracuja to see the results. It effects some more heavily than others.

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