Peruvian Passion Fruit Mousse

In a large mixing bowl, combine the sweetened condensed milk and the passion fruit pulp. Stir well until thoroughly combined.

In a separate, chilled bowl, whip the cold evaporated milk with an electric mixer on high speed until it doubles in volume and becomes light and fluffy, about 3-5 minutes.

Gently fold the whipped evaporated milk into the passion fruit mixture using a spatula, being careful not to deflate the air. Fold until just combined.

Add the granulated sugar and lime juice to the mousse mixture. Stir gently to incorporate, tasting and adjusting sugar if needed for your preferred sweetness.

Pour the mousse into individual serving glasses or a large dessert bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.

Serve chilled, optionally garnished with a few fresh passion fruit seeds or a mint sprig.