Recipes vary, but it is usually prepared using gelatin, egg whites, condensed milk, and concentrated passion-fruit juice.

[3] In the early 1960s the Brazilian branch of Nestlé was concerned with declining sales of Leite Moça, their condensed milk brand.

Starting in 1961 Nestlé began organized culinary courses and worked with cooking schools to promote Leite Moça.

[4] This affected Brazilian cuisine, especially the desserts: recipes that were once made very similar to their European counterparts were adapted and modified to incorporate condensed milk.

[4] Not long after, passion fruit mousse recipes start to appear; examples can be found as early as 1962.