Guava-Lemon Mousse (Mousse de Goiaba e Limão)


Finally!!! This past week we have been harvesting fresh fruit from trees that my husband planted in our back yard several years ago, including one of my favorite fruits: guavas.  Mmmmm!!! So today is Guava-Lemon Mousse day!!! 🙂

Just talking about it makes my heart smile… Of course, beyond just eating them fresh out of hand, I absolutely had to make something special with them. But what? Of course, a guava-lemon mousse! My husband (and me, too) is crazy for what are called “mousses” in Brazil. Actually, creams would be a more accurate label, since this simple and delicious recipe doesn’t incorporate either whipped egg whites or whipped cream, which a bona fide mousse traditionally does. However, even though it is not technically a mousse, due to its luscious creaminess I will call it a mousse anyway. 😉

I originally just intended to make this guava-lemon mousse dessert as a special treat for my family.  But when I mentioned on my personal Facebook page that I had made guava-lemon mousse, several of my friends and those who follow this blog clamored for the recipe, so I decided to post my guava-lemon mousse here.

This quick, gluten-free guava-lemon mousse dessert is extremely creamy, satisfying, and beautiful. In Brazil, the most popular flavors are passion-fruit, chocolate, and lemon “mousses.” At my family’s table the most popular are guava, passion-fruit, and strawberry-lemon.  Other great flavor options are avocado or berries.

Well, why not give it a try?  No matter which flavor you choose, you are sure to be hooked.

Enjoy our guava-lemon mousse!

Guava-Lemon “Mousse”

Yield: 4 (1/2 cup) ramekins

(Segment: Brazilian Cuisine)

guava-lemon mousse

Guava-Lemon Mousse


2 large ripe guavas, peeled and chunked

2/3 can sweetened condensed milk

1/4 cup heavy whipping cream

Fresh squeezed juice of 2 lemons


In a blender, blend all the ingredients together until creamy. With the assistance of the convex portion of a spoon, pass the mixture through a sieve to remove the seeds. Pour the strained mixture into ramekins and cover. Refrigerate for at least 4 hours before serving (NB: The flavor is even richer after 24 hours). It can be served by itself or drizzled with a Triple-Berry Coulis.


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6 Responses to Guava-Lemon Mousse (Mousse de Goiaba e Limão)

  1. Julia | JuliasAlbum.com 4 October, 2012 at 3:34 am #

    Here goes a Brazilian recipe! I’d love to try it! I am too hungry right now to look at beautiful food photos 🙂

    • Denise Browning 4 October, 2012 at 3:50 am #

      Hi, Julia! Let’s do something. How about if we exchange my guava mousse for your mixed berry bundt cake with glaze? Yours also looks divine.

  2. Ana Sofia 7 November, 2012 at 2:52 pm #

    Just saw this! Have to keep an eye out for guavas now!

    • Denise Browning 7 November, 2012 at 4:08 pm #

      Thanks for your visit and comment, Sofia! I hope you are safe and doing well after Sandy… Guava is one of my favorite fruits. I love to make all types of desserts and drinks with it. It has the power to transport me home. Take care!!! xx

  3. kiki 27 March, 2014 at 12:48 pm #

    Your wonderful recipes remind me of my time in Latin America! I love the flavors you work with and especially this one here! I`ll try and find the ingredients 🙂 Germany is not really known for its variety of exotic fruits 🙁 Greetings from beautiful Bavaria.

    • Denise Browning 27 March, 2014 at 5:56 pm #

      Hi, Kiki! I am so glad that you have stopped by. This mousse can be made with guava or other fruits such as lemon, mango + lemon/lime, and avocado + lemon/lime, etc. My husband’s all-time fave is strawberry + lemon — perhaps these are fruits easier to find in Germany. I am sure Germany has an abundance of strawberries. You can use this recipe as a guide to blend about 2 cups of halved strawberries (without the leaves) and lemon juice in a blender with the other ingredients and then, pass through a sieve to remove the seeds. I do hope you try it and enjoy.

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