Start by sprinkling unflavored gelatin powder over 45 ml of cold water in a small bowl and let it hydrate for about 5 minutes.

In a saucepan over low heat, combine fresh or frozen passion fruit pulp with granulated sugar and 2 tablespoons of water. Stir gently until the sugar fully dissolves, about 3-5 minutes.

Remove from heat and mix in the bloomed gelatin, stirring until completely dissolved. Allow to cool to room temperature.

In a large bowl, whip the cold heavy cream until soft peaks form, about 4-5 minutes.

Gently fold in the sweetened condensed milk to maintain the airy texture.

Gradually fold in the cooled passion fruit mixture into the whipped cream and condensed milk blend until smooth.

Spoon the mousse mixture into individual serving glasses, filling each about three-quarters full. Cover and refrigerate for at least 3 hours.

Before serving, top each glass with fresh passion fruit pulp and a mint leaf. Serve chilled.