In a small bowl, sprinkle unflavored gelatin powder over cold water and let it sit for about 5 minutes to bloom.

In a medium saucepan, combine passion fruit pulp, granulated sugar, and water. Heat gently until sugar dissolves (about 3-5 minutes).

Remove from heat and stir in bloomed gelatin until fully dissolved. Let it cool.

In a mixing bowl, pour cold heavy cream and beat on medium speed until soft peaks form (3-4 minutes).

Gently fold sweetened condensed milk into the whipped cream without deflating it.

Gradually add the cooled passion fruit mixture to the cream and fold until smooth.

Spoon the mousse into individual serving glasses. Cover with plastic wrap and refrigerate for at least 3 hours until set.

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