Sprinkle the unflavored gelatin powder over 3 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes until it thickens.

In a saucepan, combine the fresh passion fruit pulp and granulated sugar with 2 tablespoons of water. Heat over low heat until the sugar dissolves.

Remove the saucepan from heat and immediately add the bloomed gelatin. Stir until fully dissolved, then cool to room temperature.

In a large mixing bowl, whip the cold heavy cream until soft peaks form, about 3-5 minutes.

Gently fold in the sweetened condensed milk, maintaining airiness.

Gradually fold the cooled passion fruit mixture into the whipped cream until smooth.

Spoon the mousse into individual serving glasses, covering and refrigerating for at least 3 hours.

Before serving, top each mousse with fresh passion fruit pulp and seeds, and add mint leaves if desired.