Bloom gelatin by sprinkling it over cold water in a bowl. Let it hydrate for 5 minutes.

Heat passion fruit pulp in a saucepan, adding sugar and water while stirring until sugar dissolves.

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

In a mixing bowl, whip cold heavy cream until soft peaks form.

Fold sweetened condensed milk into whipped cream gently.

Incorporate the cooled passion fruit mixture into the whipped cream blend using a folding motion.

Portion mousse into glasses, cover, and refrigerate for at least 3 hours.

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