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Gelatina de mosaico is a bright and beautiful Mexican dessert that will turn heads at your next party. Three different fruity-flavored gelatin cubes are mixed with a rich and sweet milk-based gelatin that comes together to form a colorful mosaic pattern in every slice.
When I first saw gelatina de mosaico as a kid at a birthday party, I remember thinking it was a very fancy dessert that was difficult to make because of the different colored jellos mixed together with the milk gelatin. As an adult, I was surprised at how relatively simple (and fun) it was to make! It’s a popular party dessert since it’s delicious for both children and adults!
Here’s why I love this recipe:
- Great make-ahead recipe: The gelatin does better and is easier to handle the longer it sits in the fridge. I like to make the flavored jello the night before I’m ready to assemble the gelatina.
- Mix and match: You can use up to 4 flavors of jello, so feel free to use all your favorite flavors and colors.
What Is Gelatina de Mosaico?
Gelatina de mosaico is a Mexican dessert made of different-flavored gelatin cubes suspended in a sweetened milk-based gelatin. When you slice the dessert, you see the different colors of flavored gelatin cubes that resemble a mosaic pattern. It’s a bright and colorful dessert typically served at parties or large gatherings. And kids absolutely love it!
Ingredient Notes
- Water: You’ll need hot and cold water to make the different gelatins.
- 3 gelatin flavors: I used 3 different Jell-O brand gelatin flavors. You can mix and match and use any flavor combinations you like.
- Unflavored gelatin: This is what solidifies the milk-based gelatin. It typically comes in a box with 4 individual packets of 0.25 ounces each. For this recipe, you will need all 4 packets for a total of 1 ounce.
- Half and half: I used half and half to add some richness to the milk-based gelatin. You can also use whole milk or even heavy cream for an extra decadent dessert.
- Sweetened condensed milk: This is what adds sweetness to the milk-based gelatin.
- Evaporated milk: Evaporated milk also adds creaminess to the milk-based gelatin. I don’t recommend substituting this ingredient.
- Vanilla extract: Adds extra flavor and compliments the sweetened condensed milk.
- Nonstick cooking spray: Using a nonstick cooking spray helps ensure the gelatin doesn’t stick to the molds.
How to Make Gelatina de Mosaico
Make the flavored jellos. I recommend doing this the night before to ensure they are fully set and are easy to work with.
Slice the fully set flavored jellos. Gently remove the flavored gelatins from their molds and slice them into 1-inch squares.
Make the milk jello by blending together half and half, sweetened condensed milk, evaporated milk, vanilla extract, and unflavored gelatin in a blender.
Assemble the gelatina by adding a little of the milk gelatin into the bundt pan sprayed with nonstick cooking spray so it covers the bottom, then add a layer of different color gelatin cubes, add more of the milk, mixture, and continue layering until all the gelatins are used. Refrigerate for at least 4 hours, preferably overnight, to fully set.
Gently loosen the gelatina from the sides of the bundt pan, including the inner tube, using your finger. Place a large plate over the mold and flip it over. Gently tap the bottom and sides of the mold to loosen it a bit more, then slowly remove the gelatina from the mold and transfer it onto the plate. Slice and serve!
Recipe Tips and Variations
While making this dessert is relatively easy, here are a few tips to make sure you get great results:
- Adjusting gelatin ratios: The directions on boxed jello say to use 1 cup of hot water and 1 cup of cold water. I found using these ratios made the jello too soft and hard to transfer when cut into cubes, so I reduced the cold water amount to ½ a cup to get a more solid consistency.
- Cutting the jello squares: I found it easier to cut the flavored jello while it was still in the container and then flip them onto a plate. Trying to cut and then scoop them out of the container can lead to a lot of breakage and can make it difficult to achieve clean cut cubes.
- Working with milk gelatin: Once you are assembling the layers of flavored jello and milk gelatin, you may find that the last ⅓ of the milk gelatin has started to solidify – thats okay. Just whisk with a fork until it’s smooth again.
- Refrigerating times: I found that the longer the gelatin stayed in the fridge, the better the consistency it had and was easier to work with. Refrigerate the gelatin for at least 6 hours but best overnight.
- Flavored Jello: You can mix and match any jello flavor of your choice. I recommend using all different colors to get that mosaic effect in your gelatina.
- Don’t have half and half? You can use whole milk or even heavy cream instead.
- Get creative with your molds by using decorative bundt pans, large square pans, or even individual cups.
Frequently Asked Questions
Gelatina can be stored in an airtight container in the refrigerator for up to 4 days. I also recommend covering the surface of the gelatin with plastic wrap or cling wrap to prevent any air from touch the surface.
You can use whole milk, media crema, or heavy cream instead of half and half.
Milk gelatin is a popular Mexican dessert made from milk, sugar, and unflavored gelatin. It’s a creamy, smooth, and slightly sweet treat that often includes additional flavorings like vanilla or cinnamon to enhance its taste.
Serving Suggestions
Gelatina de mosaico is commonly served at parties or large gatherings. You can create your own Mexican dessert table by serving it with other popular Mexican desserts like:
Helpful Tools
Bundt pan mold. You can make this gelatina in any container you have, but the presentation is beautiful when made in a bundt pan! This one is nonstick and great for baking cakes, too.
Rectangular storage container. Storage containers like this are perfect for making the different color/flavor jellos.
More Mexican Desserts
If you tried this Gelatina de Mosaico Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Gelatina de Mosaico
Ingredients
- 7 cups water, divided
- 3 (3-ounce) boxes flavored jello
- 1 ounce unflavored gelatin (4 envelopes of 0.25 ounces each)
- 1 cup half and half
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 teaspoon vanilla extract
- Nonstick cooking spray
Instructions
- Make the 3 different flavors of gelatin according to the package instructions, except use 1 cup of hot water and ½ cup of cold water for each box. Pour each mixture into a separate small-medium rectangular plastic container and refrigerate for a minimum of 4 hours, preferably overnight, to set fully.
- Make the milk gelatin. Pour the unflavored gelatin into a small bowl and add 1 cup of cold water. Mix together until dissolved. Let it sit for 10 minutes until it solidifies.
- While that is sitting, pour the half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract into a blender. Pulse until fully combined.
- Microwave the unflavored gelatin mixture for 30-40 seconds until it turns to liquid again. Pour it into the blender with the milk mixture, and pulse a few more times to combine fully.
- Lightly coat the inside of a bundt pan with cooking spray.
- Gently remove the 3 flavored gelatins from their molds and onto a large cutting board. Slice them into 1-inch squares.
- Assemble the gelatina. Add a little of the milk gelatin into the bundt pan so it covers the bottom, then add a layer of different color gelatin cubes, add more of the milk, mixture, and continue layering until all the gelatins are used.
- Refrigerate for at least 4 hours, preferably overnight, to fully set.
- Gently loosen the gelatin from the sides of the bundt pan, including the inner tube, using your finger. Place a large plate over the mold and flip it over. Slowly remove the gelatina from the mold and transfer it onto the plate. Slice and serve.
Notes
- If the Gelatina does not release, try running the bottom of the pan under warm water to help loosen it up, but do not let water run onto the gelatina.
- You can use anywhere from 3-4 jello flavors.
- Gelatina Mosaica is traditionally made using a bundt pan, but you can use any mold that you prefer, or even serve in individual cups.
- This is a great make-ahead recipe since the gelatin does best when refrigerated overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
