Plain guacamole will become delicious when combined with fresh, luscious peaches and the slightly smoky and spicy aromas of ancho chile. To your pleasure, adjust the chile.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 passion fruits
- 1 tablespoon white sugar
- 1 (14 ounce) can sweetened condensed milk
- 2 cups cream
Instructions
- Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.
- In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 22 g |
| Sodium | 120 mg |
| Sugars | 41 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Mine was very very runny. I made it from passion fruit pulp and this was a disaster it wasn’t like a mousse at all. Then again everything I make turns into a complete disaster
Too sweet. Other recipe on AR that work better.
Super easy. I skipped both the straining and adding sugar. No need for either. Also – not sure what size passion fruits to use. I had 7 small ones that worked really well!
Super easy to make and didn’t take long at all. Added a drizzle of passion fruit on top. Next time would like to add a dollop of fresh whipped cream and a mint leaf. My boyfriend gave it 5 stars and asked for seconds before finishing the first one, lol. I would serve a smaller portion if making this as a desert for company. It is very rich and filling.
Very good! I left out the sugar as other reviewers suggested and didn’t miss it. Remember to chill the bowl and the beaters before making the whipped cream.
This mousse is out of this world delicious. I followed the recipe exactly and it set up and turned out beautifully. We even used dollops of the mousse to garnish slices of guava cheesecake that I had baked. YUM!
A little piece of heaven!
Great recipe, especially when you don’t have much time for prep. The tips helped. In order to give it some texture, I sprinkled roasted almond flakes and tender mint leaves. The best part is that passion fruit and lime takes away the distinct flavour of condensed milk.
Something to note is that brazilian passionfruit are giant yellow and so bitter you can´t eat them fresh (well I can´t) so if you use a purple passionfruit it´s probably double the amount and leave the sugar out and maybe add some lemon juice. I made this as per the recipe with Brazilian Maracuya since I live in South America. Yummy.
This is a great recipe, I have made it twice so far and it turned out great every time. Since passion fruits vary greatly in size, the asked-for amount of 8 passion fruits is very non-specific. After reading through the comments, I altered the recipe slightly. I used a little over 1 cup of passion fruit pulp (no seeds), added one can of condensed sweetened milk and and about 1 1/2 cups of whipping cream. I dissolved 1 pack of gelatin in part of the juice before I added it to the cream mixture. I also omitted the sugar, the condensed milk added enough sweetness and I think the tartness is what gives passionfruit its zing, so I didn’t want to tone that down too much. I mixed it all up, put it all in my Kitchenaid with the whisk attachment, and beat it for a good 3 minutes until it was foamy. Then I chilled it overnight. The result was a light, sweet and tart heavenly mousse. This has become my favorite passion fruit recipe, and both times I made it, it was gone within a day – even my picky son eats it. Next time, I may serve it with a fresh raspberry sauce or as a cake.
I made this with one of those lemon shaped lemon juices. it was the only variance in the recipe. I did follow one review that called for it to sit for a bit. Mine sat overnight and was light and sweet- tangy. I used it to fill puff pastry cups garnished with blackberries. I came out ver y well. You do notice the condensed milk flavor but I didn’t bother me.
Adding 1 Teaspoon of gelatine mixed with 1 Tablespoon Hot Water, dissolve well then mix through the whipped mixture will make it set more like a mousse consistency. not bad though, can use any pulped fruit., doesn’t need the Tablespoon of Sugar, loads with the Condensed Milk., and adding in Lemon/Lime Juice, will set it everytime, as per a cheesecake”!
This is a wonderful recipe! I enjoyed Maracuja mousse when we lived in Angola, Africa and now I’m enjoying it in Colombia, South America. There aren’t many recipes out there in English, but this is my favorite version (no gelatin). You might want to make a Maracuja syrup to go on top. Just dissolve a cup of sugar in a cup of water in a pot on the stove. When the sugar is dissolved, add the pulp of one maracuja and boil until it reaches a syrup consistency. Spoon a thin layer of this syrup over the mousse (seeds and all) and let cool in the refrigerator. Yum-Yum!
Fantastic. We all loved it.
Oliver Jackson (Portucale’s Restaurant Chef) I got it!!! So nice, very good flavor….
Unfortunately, we didn`t like this dessert so much. Maybe I wait more from a dessert, but this dessert was very simple for us. Maybe it were my fruits, but the mousse was lack of fruit flavor. I realized that the next day it was completely tasteless. I halved the recipe and used a little less sweetened condensed milk and cream and mine turned out almost like a mousse.
I tried two recipes, and this was one of them. It tasted good, but it didn’t set up. It was just creamy. I tried it again, adding gelatin, and it didn’t set up then, either. My friend told me that there isn’t enough acid in the passion fruit to help it set, so I modified this recipe and it turned out GREAT! What I did was I added 1 can sweetened condensed milk to a blender . After straining 7-8 passion fruits through a sieve (I also added a tiny bit of water)(reserving the seeds for a topping), I put the passion fruit juice in the empty condensed milk can, and then added the juice of a lime (or lemon), until the can was a little over 1/2 full, and threw that in the blender. I also added heavy cream. It set up immediately, and it tasted great. I put the mousse in a bowl, and added the seeds to the top. I couldn’t taste the lime at all. We ate half the bowl before it was chilled, but it definitely tasted better chilled.
loved it!
Wow! This was amazing! Yum.
it was ok. quite sweet, even without the added sugar. i’d never tasted Maracuja before. Good way to use up the passion fruit from our garden.
OH SOOO YUMMY! I served this after an Asian inspired meal and it was a slice of tropical heaven! I served it with caramelized bananas and a freshly baked madeleine. I used 6 passion fruits and processed them in my food processor after straining, I added the juice of 1 meyer lemon to make sure there was enough juice. It was perfect!