Sprinkle gelatin powder over cold water in a small bowl. Allow to hydrate for 5 minutes.

In a medium saucepan, combine passion fruit pulp, granulated sugar, and water over low heat. Stir until sugar is dissolved.

Remove from heat and stir in bloomed gelatin until dissolved. Let cool for 10 minutes.

Whip heavy cream in a large bowl until soft peaks form, about 3-4 minutes.

Gently fold sweetened condensed milk into whipped cream.

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

Spoon mousse into serving glasses, filling them three-quarters full.

Cover with plastic wrap and refrigerate for at least 3 hours to set.

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