This fruity and tangy passion fruit mousse with mango is the perfect colorful dessert to enjoy at home or serve to guests. It takes just 20 minutes to get these beautiful mini mousses chilling in the fridge as a sweet treat.
I definitely have a soft spot for tropical fruit in my recipes. Just a quick glance around and you’ll find mango everywhere, like my healthy mango crepes or chocolate mango chia pudding. It’s sweet and good for you. What’s not to love?
Today I’m sharing my first ever passion fruit recipe. As it turns out, by combining mango mousse with the sweet-tart flavor of passion fruit juice, you get a delicious and beautiful dessert that’s surprisingly easy to make.
When these get served up at your next gathering, your guests will be impressed, and you’ll be happy knowing it only took you 20 minutes to put together.
Why You’ll Love This Recipe
- There are lots of options for substitutes if you can’t find fresh fruit.
- It’s mostly hands-off, the bulk of the time is for chilling and setting.
- It comes out creamy, looks stunning, and feels gourmet enough for dinner parties.
You can probably guess two of the ingredients needed to make mango and passion fruit mousse. But what is passion fruit? It’s a small, round tropical fruit that doesn’t look like much when you see the wrinkly, brown outer rind.
But inside, bright yellow pulp with black crunchy, edible seeds await you. They have a hint of citrus zing, but with a perfect balance of tropical sweetness that makes them pretty irresistible.
Here’s what you’ll need to make them into a perfect, spoonable mousse:
- Passion fruit pulp – It took me about 8 to get the full amount needed for the filling and topping, but you may need more or less.
- Mango puree – you can often find this in the freezer section already prepared. Or, blend up thawed frozen chunks or fresh mango.
- Sugar – this helps the gelatin set into the perfect creamy texture and makes the sweet passion fruit topping.
- Gelatin– I used two teaspoons of powdered, unflavored gelatin. You can use 1 ½ sheets if that’s what you have.
- Water – you’ll need just a little to bloom the gelatin so it will set.
- Heavy cream – you may find this as whipping cream. Just choose an option with a high milk-fat percentage to get the whipped, creamy texture you’ll need.
A note on passion fruit pulp. I’m lucky to have access to it fresh, but many of you may not. You can buy frozen passion fruit pulp to create the filling and topping (preferably with seeds, they sell it without too). Or, if you can only get a few fresh, save them for the topping and use frozen pulp or juice concentrate for the rest.
First you’ll need to choose your jars. This serves six in small dessert glasses, ramekins, mini mason jars, or whatever you have on hand.
Then strain the pulp to get the juice for the passion fruit mousse. You can set the fresh pulp over a fine mesh strainer and push it gently to extract it. Or lightly pulse in a blender and strain to separate the seeds.
Once you have the juice, combine it with the mango puree and sugar in a saucepan over medium low until it begins to boil. Stir for 1 minute before setting it aside to cool completely.
Then combine the water and gelatin. Microwave it for 30 seconds and stir until it’s completely dissolved. Mix it into the passion fruit mixture.
The last ingredient for making your mango mousse is whipped cream. Just beat it to soft peaks then split it in half. Fold it into the cooled mousse mixture in two parts.
Portion it into the glasses and refrigerate for 3 hours. While that’s setting you can make the easy, seeded passion fruit topping. Add the remaining pulp and sugar to a saucepan and simmer it for 2 minutes or so. When it begins to thicken, remove it from the heat and set it aside until the mousse has set.
Serving & Storage
Before serving, spread the topping on each mousse and serve cold. It’ll be an eye-catching, flavorful dessert no matter the occasion!
The great news is that it can be made ahead and will keep in the fridge for 4 days or so. Cover the containers to keep it fresh and enjoy a bowl whenever you need a sweet treat.
What you’ll have is a delicious passion fruit and mango mousse that is creamy, tangy, and sweet – everything a tropical dessert should be! I hope you’ll enjoy it, and don’t forget to check out my other tropical fruit desserts while you’re here.
- Pineapple Pound Cake
- Mango Sticky Rice
- Upside Down Pineapple Pancakes
- Pumpkin Mango Bread with Mango Curd
Passion Fruit and Mango Mousse
For the mousse:
- 1 cup fresh passion fruit pulp with seeds , (I used 6 passion fruits)
- 1/2 cup (190g) mango puree
- ½ cup (100 g) sugar
- 2 teaspoons unflavored gelatin
- 3 tablespoons (45 ml) water
- 2 cups (500 ml) heavy cream
For the topping:
- 1/3 cup fresh passion fruit pulp with seeds , (I used 2 passion fruits)
- 2 tablespoons (25 g) sugar
- Strain the pulp of passion fruits to get about ½ cup of juice. In a small saucepan, combine the passion fruit juice, mango puree, and sugar. Cook, over medium low heat, until the sugar dissolves and the mixture starts boiling. Lower the heat and let simmer while stirring for about 1 minute. Remove from the heat and allow the mixture to cool completely at room temperature.
- Mix the gelatin and water together in a small bowl. Microwave the gelatin mixture for 30 seconds and continue to mix until the gelatin has dissolved. Pour melted gelatin into mango and passion fruit mixture and stir to combine completely.
- Whip the heavy cream to soft peaks. Add half of whipped cream to the cooled mango and passion fruit mixture and gently fold until combined. Then fold in the remaining half.
- Pour prepared mango and passion fruit mousse into 6 small dessert glasses, and refrigerate for at least 3 hours to set.
- In a small saucepan, combine the passion fruit pulp with seeds and sugar. Cook, over medium low heat, until the sugar dissolves. Bring the mixture to a boil. Lower the heat and let simmer while stirring for minute or two, or until thickens slightly. Remove from the heat and cool completely at room temperature before using.
- Spread the topping on top of the chilled mousse right before serving.