Sprinkle unflavored gelatin powder over ¼ cup of cold water in a small bowl and let it hydrate for 5 minutes.

In a medium saucepan, combine 1 cup of passion fruit pulp, ⅓ cup of granulated sugar, and ¼ cup of water. Heat on low while stirring until the sugar dissolves.

Remove from heat and stir in the bloomed gelatin mixture until dissolved. Let it cool for about 10 minutes.

In a large bowl, whip 1 cup of cold heavy cream on medium speed until soft peaks form.

Gently fold in ½ cup of sweetened condensed milk into the whipped cream.

Pour the cooled passion fruit mixture into the whipped cream and mix until smooth and incorporated.

Spoon the mousse mixture into individual serving glasses, leaving space for garnishes.

Cover the glasses and refrigerate for at least 3 hours.

Before serving, top with fresh passion fruit pulp and mint leaves.