Brazilian food. Everyday kitchens.

recipe

Mousse de Maracujá: Brazilian passion fruit mousse

Three-ingredient passion fruit mousse made with sweetened condensed milk, heavy cream and pasteurized unsweetened concentrate. No eggs or gelatin; serve chilled in cups.

AI editorial review: 2026-10-22

Researched recipe; not cooked or tested by Culinara.

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Ingredients and method

Approximately 6 small dessert cups; allow at least 6 hours to chill

Ingredients

  • 1 can (14 ounces / 397 g) full-fat sweetened condensed milk; a Brazilian 395 g can also fits this batch
  • 1 1/3 US cups cold pasteurized heavy whipping cream (about 315 mL)
  • 1 US cup pasteurized, unsweetened Brazilian-style passion fruit juice concentrate (suco concentrado de maracujá), undiluted; not nectar, syrup or a sweetened ready-to-drink beverage

Method

  1. Check that the fruit product is pasteurized and intended for food use without cooking. Shake the container if its label directs. Keep the cream cold and use a clean blender and six small serving cups.
  2. Add the condensed milk, cream and concentrate to the blender. Blend until smooth and lightly aerated, about 5 minutes, pausing as necessary to follow the appliance’s running-time limits.
  3. Divide among the cups and cover. Refrigerate at 40°F or below for at least 6 hours, preferably overnight. This gelatin-free version is a soft spoon dessert; it will not set like a molded gelatin dessert.
  4. Serve cold directly from the cups. Keep covered leftovers refrigerated and use within 2 days. Keep time out of refrigeration under 2 hours in total, or 1 hour above 90°F.
Pale yellow passion fruit mousse in three small glass cups; AI illustration.
AI-generated illustration. This is a visual interpretation, not a photograph of food cooked or tested by Culinara.
AI-generated illustration: Serving interpretation of plain passion fruit mousse without seeds, fruit or syrup toppings. Color and consistency may vary.
OpenAI · Usage terms
Image details

Original text-to-image output resized proportionally to 960×640 and JPEG-compressed; no crop or added ingredients.

The passion fruit label makes the difference

Look for an unsweetened Brazilian-style concentrate rather than a juice drink. A sweetened nectar changes both sweetness and dilution. This recipe does not supply a conversion for concentrated syrups, powdered drink mixes or industrial multi-fold concentrates.

Pasteurized is a separate check from frozen or refrigerated: those storage methods alone do not establish that juice has been treated to kill harmful bacteria. Ask the manufacturer if the label is unclear. This no-cook version intentionally leaves out fresh raw fruit and seed garnish.

Sources: [2] [1] [4]

Creamy and spoonable, with no gelatin

The three-ingredient blender method appears in Receitas Nestlé, while Olivia Mesquita explains a heavier-cream version and its gelatin-free option. Here the cream is measured by US volume and the longer, six-hour chill is deliberate. This is not whipped egg-white mousse and needs no raw eggs.

Use heavy whipping cream, not milk, half-and-half or canned evaporated milk. Sweetened condensed milk supplies concentrated dairy and sugar; evaporated milk cannot replace it can for can. Product dilution and cream fat content affect thickness, so do not promise a firm cake filling from this formula.

If the mousse remains loose after an overnight chill, check those labels before the next batch. You can serve a safely refrigerated soft batch as a passion fruit dessert cream. Adding more liquid fruit juice to the finished mixture will not help it hold a shape.

Sources: [1] [2]

Make ahead, storage and allergens

Contains milk. Prepare the cups the day before serving and keep cold. The two-day plan is deliberately shorter than some recipe-site claims; Culinara has not tested this adaptation’s keeping quality.

Store covered at 40°F or below. Discard mousse that has spent more than 2 hours unrefrigerated, or 1 hour above 90°F; chilling it again does not undo unsafe holding.

Sources: [3] [5]

Research sources

  1. Receitas Nestlé — Receita de Mousse de Maracujá (three ingredients) (checked 2026-10-22)
  2. Olivia Mesquita — Passion Fruit Mousse, Olivia’s Cuisine (checked 2026-10-22)
  3. Receitas Nestlé — Mousse de Maracujá Prático (storage discussion) (checked 2026-10-22)
  4. FDA — What You Need to Know About Juice Safety (checked 2026-10-22)
  5. FDA — Are You Storing Food Safely? (checked 2026-10-22)