Bloom the gelatin by sprinkling it over 2 tablespoons of cold water in a small bowl and let it hydrate for about 5 minutes.

In a medium saucepan, combine the fresh passion fruit pulp, granulated sugar, and 2 tablespoons of water. Heat gently until the sugar dissolves completely without boiling, about 2-3 minutes.

Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Allow this mixture to cool to room temperature for 10-15 minutes.

In a large mixing bowl, whip the cold heavy cream until soft peaks form, taking care not to overwhip, about 3-5 minutes.

Gently fold the sweetened condensed milk into the whipped cream using a rubber spatula.

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

Spoon the mousse mixture into serving glasses, cover with plastic wrap, and chill in the refrigerator for at least 3 hours until set.

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