Bloom gelatin by sprinkling it over cold water in a small bowl and allow it to hydrate for about 5 minutes.

Combine passion fruit pulp, granulated sugar, and bloomed gelatin water in a saucepan. Heat over medium-low for 3-5 minutes until sugar dissolves.

In a chilled mixing bowl, whip cold heavy cream until soft peaks form (3-5 minutes).

Gently fold sweetened condensed milk into whipped cream until just combined. Gradually fold in cooled passion fruit mixture.

Divide mousse into serving glasses and cover. Refrigerate for at least 3 hours until set.

Garnish with fresh passion fruit pulp and mint leaves before serving.