This super easy passion fruit mousse recipe is light and delicious and offers a beautiful presentation (no eggs or gelatin required!)

Two martini glasses of passion fruit mousse with whole passion fruit on the counter.

So often, I see mousse recipes with either gelatin or eggs. And while those recipes have their place, sometimes you just want something that’s really simple, doesn’t require the stove, and can be made on a whim. This passion fruit mousse contains three simple ingredients and uses a hand mixer – that’s it!

Passion fruit mousse without gelatin might be a little thinner than your typical mousse, but the bright tropical flavor more than makes up for any difference in texture. Passion fruit puree is very easy to make yourself (or find in the freezer section!) and is quickly folded into luscious whipped cream for a decadent warm-weather dessert.

Closeup of passion fruit mousse in two martini glasses.

Ingredients for Passion Fruit Mousse

If you do any amount of baking, you likely always keep heavy cream and sweetened condensed milk on hand. This means you can easily make this mousse whenever the craving hits.

Passion Fruit Puree: Get a taste of the tropics with this flavor-packed puree!
Sweetened Condensed Milk: This is a great way to sweeten up mousse because the sugar is already dissolved in liquid.
Whipping Cream: This gives us the perfect light mousse texture without eggs or gelatin.

Ingredient tip

Passion fruit puree is just the yellow part of the inside of the nutritious passion fruit. The pulp contains the seeds and the pulp. It is all completely edible, but use just the puree when making the mousse for the best texture. You can add the full pulp with seeds on top for a great color and texture contrast.

How to make Mousse without Gelatin

Skip the stove! Everything stays nice and cool in this recipe, making it sooooo easy. No gelatin, no eggs – just the power of the whisk.

Step 1: Whisk
Measure your passion fruit puree into a measuring cup, then pour in the condensed milk. No need to dirty another bowl! Whisk to combine.

Passion fruit puree and condensed milk in a glass measuring cup.

A hand whisking passion fruit puree and condensed milk in a glass measuring cup.

Step 2: Whip
Make sure your whipping cream is cold before turning on your hand mixer. Whip until you have stiff peaks when you lift up the beaters (that means when you pull the beaters straight up, the pean stands straight up and doesn’t slump over). Be careful to stop when you get stiff peaks – if you over mix it the cream can separate.

A mixing bowl of whipping cream that has been whipped into stiff peaks.

Step 3: Fold
Gently fold the passion fruit mixture into the whipped cream. Go easy with a rubber spatula so you don’t lose any of that precious air you’ve worked so hard to incorporate into the cream.

Passion fruit puree being poured into a glass mixing bowl of whipped cream.

Step 4: Serve
Pull out your fancy dishes and scoop in the mousse. From here you can serve as is, or chill in the fridge until ready to serve (it will become more firm as it chills). I topped mine with passion fruit pulp to get a great color and texture contrast.

Passion fruit mousse in two martini glasses.

Recipe tips

Sweet as Sugar: Sweetened condensed milk gives us a nice thick liquid as well as the perfect level of sweetness. Make sure you are using condensed milk and not evaporated milk.

Whisk it Good: If you don’t have a hand mixer, use the whisk attachment on your stand mixer. You can do this with a handheld whisk, but it takes a very long time!

Passionate Puree: Some stores sell frozen passion fruit puree, but you can also make your own passion fruit puree with this recipe.

Top it Up: Try using pomegranate arils or mini chocolate chips on top for a fun twist!

Mousse on the Loose

This is certainly a sweet treat, but because it is so light and tropical, I think it’s fun to pair it with other desserts.

Frozen Yogurt Covered Strawberries, dip them right on in!
Vegan Nutella, to drizzle on top (because who doesn’t love chocolate?!)
Chocolate Mousse Pie, because why not top your mousse with…mousse? This would be nice and bright on top of chocolate pie.