Gelatina De Mosaicos is a classic Mexican jello that’s perfect for spring and summer holidays, parties and potlucks. You’ll love this creamy and refreshing treat!
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Gelatina Mosaico
Gelatina De Mosaico is the Mexican jello dessert that turns heads at every party – colorful gelatin cubes suspended in a sweet, creamy milk mixture, all molded into a stunner of a bundt shape. It’s a regular at birthday parties, holidays, and weekend get-togethers in Mexico, and you’ll spot it pre-made in cups at Latin grocery stores too.
I used to skip plain jello every time it showed up at a party. This one’s different. You get several jello flavors mixed into one dessert, wrapped in a creamy milk layer that tastes like a cross between flan and tres leches cake.
The 3-milk combo (evaporated, condensed, and media crema or whole milk) shows up all over Mexican desserts, and it’s for good reason – the texture comes out rich without being heavy. You’ll taste it in Arroz Con Leche, Pastel De Tres Leches, and Horchata too.
This dessert takes some hands-off fridge time, but the actual work is simple: make jello, cut it into squares, mix milks, layer, and chill. Read through the full post before starting – the tips below come straight from reader questions and a few batches that didn’t go as planned, and they’ll save you a wasted attempt.☺️
♥️ xo, Ana
**This post was originally published on May 2021. It has been updated to be more helpful.
Ingredients
The beauty of this recipe, is that you have complete creative control on how you want your jello dessert to look. Use as many jello colors as you want!
- 3 to 4 different flavor jello boxes. 3 oz each box.
- Unflavored Gelatin (In Spanish is called Grenatina)
- Condensed milk
- Evaporated milk
- Media crema or regular milk
- vanilla extract
How to make Gelatina De Mosaico
- Make the different jello flavors according to the instructions on the box. Do this the night before so the jello has time to solidify.
Important! Spray the mold with oil before pouring your mix into it. This helps the jello come out easily. If you don’t have oil spray, you can use regular canola or vegetable oil and spread it lightly with a napkin making sure that there are no lumps of oil left in the mold. Use canola spray since it doesn’t have flavor.
- Cut and mix the jello squares. Once fully set, cut each color into cubes with a knife and lift out with a spatula. Combine all the colors gently in a large bowl – you want the cubes to stay intact, not turn into confetti.
Carefully & gently mix all of the jello flavors in a large bowl.
- Add the full box of unflavored gelatin – 28 grams (1 oz) total, 4 packets – to ½ cup cold water. Stir with a fork and let it sit 5 minutes, until it turns solid and jiggly.
- Stir with a fork and let it sit 5 minutes, until it turns solid and jiggly.
- In a separate medium to large bowl, add the evaporated milk, the condensed milk and the media crema (or regular milk) and 1 tablespoon of vanilla extract. Mix with a whisk until incorporated well.
- Microwave the gelatine for 40 to 45 seconds to soften up then add to the milk mixture. Whisk to incorporate well.
Make the gelatina & milk layers
- Coat a 12-cup bundt cake mold (or your preferred mold) with cooking spray. Start adding a layer of jello and a layer of milk.
Repeat the layers until you finish all ingredients.
- Cover with aluminum foil and refrigerate for at least 4 hours.
- To successfully invert the bundt jello onto a plate, start by placing the plate upside down on top of the Jello mold. Hold the plate and mold securely together and flip them over simultaneously. Gently tap the bottom and sides of the mold to loosen the Jello. Carefully lift the mold, and the Jello should release onto the plate.
- If the Jello doesn’t release easily, try dipping the bottom of the mold in warm water for a few seconds to help loosen it. Be cautious not to let water get onto the Jello. Once inverted, your jello should sit beautifully on the plate, ready to be served.
Notes & Variations
- Mix-ins: try halved grapes, small strawberry pieces, or whole raspberries folded in with the jello cubes.
- Cream cheese: a reader added 4 oz softened cream cheese to the milk mixture for a richer, tangier layer.
- Colors for the occasion: red and green for the holidays, or white, green, and red for a Mexican flag theme.
How To Store
To store Jello effectively, cover it with plastic wrap or aluminum foil before placing it in the refrigerator. Ensure the covering is airtight to prevent absorption of unwanted odors. If you’ve sliced the Jello into portions, store them in a sealed container. Consume within a week for optimal freshness.
Always store Jello in the refrigerator to maintain its texture and taste.
Troubleshooting (Real Reader Questions, Answered)
- My milk mixture set up almost instantly and I couldn’t work with it – what happened?
- This is a timing issue, not a recipe issue. Once the melted gelatin hits the cooler milk mixture, the clock starts. Pour it into the mold right away, tap out air bubbles, and use a knife to gently work jello cubes into place if needed — don’t try to fully mix or fold at this stage. Cutting the water slightly when you bloom the gelatin (see step 1 note) also gives you a bit more working time.
- Can I make this in individual cups instead of one big mold?
- Yes! this recipe fills about 10 cups (roughly ¾ cup each). Making a bigger batch for a crowd? Scale every ingredient up by the same ratio rather than adding extra plain milk on its own, so the milk-to-gelatin balance stays right and everything sets properly.
- I don’t have a microwave. How do I melt the gelatin?
- Warm it gently in a small saucepan over low heat, stirring constantly, until it turns liquid — around 40–45 seconds’ worth of gentle heat, same as the microwave method.
- Can I substitute coconut milk for the evaporated milk?
- Yes! swap it in for a coconut version of this dessert. Texture stays the same.
- Can I skip the colored jello and just make the milk layer?
- Yes, you can make the milk gelatin on its own as a tres-leches-style set custard. Skip steps 1 and 2 and pour the milk mixture straight into the mold.
- Can I make an adult version with alcohol?
A splash of rum or coconut liqueur mixed into the milk layer works, though alcohol can interfere with gelatin setting if you add too much. Start with 2–3 tablespoons swapped in for part of the liquid, and expect a slightly softer set. - How long does gelatin take to set?
- A minimum of 4 hours in the fridge, covered. Overnight is best for clean slices.
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Print Recipe:
Gelatina De Mosaicos (Mexican Jello)
Equipment
- 12-cup bundt cake mold (or your preferred mold or individual cups)
Ingredients
- 3 to 4 3 oz each box different flavors jello boxes.
- 28 grams (1 oz) unflavored gelatin – one box, 4 packets (do NOT use 28 oz)
- 1 12 to 14 oz can condensed milk
- 1 12 oz can evaporated milk
- 1 7.6 oz can media crema or 8 oz regular milk
- 1 Tbsp vanilla extract
- canola spray oil to use on mold
Instructions
- Make the different jello flavors according to the instructions on the box. Do this the night before so the jello has time to solidify. (see important note below #1)
- Once the jello is very solid, cut it into squares with a knife and lift from mold using a spatula or a flat spoon. Carefully & gently mix all of the jello flavors in a large bowl.
- To make the Gelatine (Grenatina), add the full box of unflavored gelatin – 4 envelopes, 7g each, 28g (1 oz) total – to ½ cup cold water. Mix well with a fork and let rest 5 minutes, until solidified.
- In a separate medium to large bowl, add the evaporated milk, the condensed milk and the media crema (or regular milk) and 1 tablespoon of vanilla extract. Mix with a whisk until incorporated well.
- Microwave the gelatine for 40 to 45 seconds to soften up then add to the milk mixture. Whisk to incorporate well.
- Coat a 12-cup bundt cake mold (or your preferred mold) with cooking spray. Start adding a layer of jello and a layer of milk. Repeat until you finish all ingredients. See #2 note below
- Cover with aluminum foil and refrigerate for at least 4 hours.
- To successfully invert the bundt jello onto a plate, start by placing the plate upside down on top of the Jello mold. Hold the plate and mold securely together and flip them over simultaneously. Gently tap the bottom and sides of the mold to loosen the Jello. Carefully lift the mold, and the Jello should release onto the plate.
- If the Jello doesn't release easily, try dipping the bottom of the mold in warm water for a few seconds to help loosen it. Be cautious not to let water get onto the Jello. Once inverted, your jello should sit beautifully on the plate, ready to be served.
- Enjoy! Keep in refrigerator and serve cold. This will last up to 4 days.
Notes
Your Private Notes
Nutrition
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
More Mexican Desserts
Frequently Asked Questions
Place the jello in the refrigerator covered for a minimum of 4 hours. Preferably overnight.
Yes, you can! The coconut flavor will add another layer of goodness! ?
To make sure the jello comes out of the mold easy, spray the mold with cooking spray prior to putting the jello mixture in it. If the jello still has trouble coming out of the pan, place the mold in hot water making sure not to let any water get into the jello.
Leave there for about a minute and try un-molding it again. After enough time in the hot water, it should slip right out!
Hello, I think you need to edit the recipe above. It says 28 ounces of unflavored gelatin. But in the bottom, it says 28 g. I saw the ounces first and tried it, but realized it was way too much gelatin so I wasted money on more packets than I needed.
Recipe unclear. Should give better measurements near the ingredients list, how many ounces per can? Didnt see that I needed 28 ounces of gelatin. Messed up. Difficult recipe.
Hey Ana! I want to make this recipe in individual cups. If I want make multiple -would I just double the amount of each type of milk or would I add additional regular/non-fat milk? Or would that ruin the mixture ? Thank you!
Ana! This is a great recipe! Thanks for being so detailed and giving us the step by step instructions. I’m going to make it.
Thank you for sharing your passion
Its always a delight
Thanks so much Bonnie! I appreciate the warm message. It’s always my pleasure! xo, Ana
fabulous ! I grew with this recepie in Mexico its a clasic desert for every occation!
Its a Keeper, very easy and delicious. A variation that Itried , it could be prepared with grapes in halfs and strawberries in smal pieces and raspberries mixed with the jello.
also great.
It is the best recipe I have made it several times since
Absolutely love this! A friend from Mexico brought some to a party a couple of years ago and I never knew how to make it. So excited that I found this recipe. Delicious and so pretty!
Thank you, Lesley!!! happy you found this recipe.
My gelatin settled too fast. I added one layer and the rest it was too hard to do the rest since it was liquid anymore. When that happens what do I do and did I do something wrong or not fast enough?
This is a tried and true recipe and I’ve made it a handful of times. My family loves it. The only changes I make is that when preparing the flavored jellos, I use 1 cup hot water and 1/2 cup cold water (instead of 1 cup hot and 1 cup cold per the package directions) which yields a slightly firmer jello that’s easier to work with. I sometimes also add a little almond extract in addition to the vanilla extract because my family loves anything almond flavored.
Thank U for ur tip on half a cup cold water for jello, I will do that next time, I too found the jello not so solid to cut in squares 😔 lesson learned. 🙃
This is absolutely stunning! And my kids love eating it!
Thank you, Michelle!!! so happy your kids loved this.
Oh this jello is SO pretty! I love the holiday color scheme. I am convinced my kids are going to really like this for the holidays!
What an impressive dessert. I really love it, and must give this recipe a try. It’s perfect for the holidays too, if I use festive green and red jello.
This looks so creamy and delicious. Thanks for sharing.
Thank you, Kushigalu!!
What a fun and festive dessert!! Can’t wait to make this for Christmas – my family is going to love this treat!
Thank you, Anjali!! yes super fun.
Hello I made this and it was so easy and very delicious. I wonder if there is a way to make this with alcohol for an adult Christmas party and what would the proportions be?
Mexican jello with the magical trio of milks? Count me in! Your enthusiasm for these delightful desserts is contagious. Excited to try making Gelatina De Mosaico at home – thanks for making it sound so fun and delicious!
I made this and the cream part set up so violently quick I had zero time to work with it had to pour it over the jello all at once. I tapped the bundt to remove air and stuck a knife it to allow the cream to get underneath. The look was perfection and it was ready in like an hour. For some reason, the cream was hard and not smooth. The jello was too soft. Next time I’ll make with 3 packets of knox gelatin, and reduce the water in my jello to allow a firmer texture. Taste wise, I loved it. The cream was not too sweet just perfect. I will say that I don’t like the lime jello in there and the berry flavors even orange were really the best with the cream. I ate some, and although it had a good taste the rubber texture didn’t make it presentable. Not sure what happened because I followed the recipe exactly. Will try again!
I don’t have a microwave. What can I do to incorporate the grenatin to the milk?
I am able to make just the 3 leches gelatina? With out the color jello
A well thought out recipe that was easy to follow and perfect on the first try. It is way better than anything I’ve ever had here. So creamy and decadent, I almost forgot it was gelatina. Took some to a friend and she said I could sell it. For now I’m gonna enjoy over and over. Thanks!!
Yay! I’m so happy you liked it! Thanks so much Angelica!
Can you please confirm if it’s 4oz total of unflavored Jello or a total of 1oz.
I really don’t want to mess the recipe up .
Thank you
Hi Jackie, it’s 28 grams total of unflavored jello.
Buen provecho! You got this ? ?
Ana
Do you think this recipe will still work with only 3 packets of gelatine of 1oz and if you use 4oz of cream cheese mixed into the milk?
I think that will still work but you may get a little less? I haven’t tried it yet but I do think it will still mold and firm up well. Please try and let me know! Oh and the cream cheese addition sounds delicious!
Umm…this does not take 15 minutes prep and 15 minutes total. It’s at least 8 hours+
You are right if you consider the resting time in the fridge. Thanks for the note!
I think You need to edit the recipe because there’s no way it’s supposed to be a box of 4 – 1 oz packets of gelatin, they don’t even sell it like that. They sell them in 1/4 oz packets and in a box of 4 or 32, You can find 1 oz packets but they’re one to a box and I made the recipe with a box of 4 1/4 oz packets (1 oz total) and it turned out fantastic! Also btw I didn’t have vanilla so I used a few tablespoons of caramel syrup and omg ? it was absolutely amazing!!! If you like caramel then You have to try it!! Thanks for the amazing recipe!! It turned out great!
Hi Amberlei, thanks so much for your comment and I’m thrilled you liked the recipe!
Regarding the gelatin, they do sell a box of 4 (1oz) packets. I bought my at my grocery store but you can even find them at target like the one on this link.
Thanks so much for your review!
I am so confused on the unflavored gelatin mix. Your link takes me to what she’s saying- One box of 4 packets of .25 oz that equals 1 total oz.. To get 4 oz total you need 4 boxes! I tried mixing 4 total oz with 1/2 cup water and there is no way, the mix is way too dry. I’m going to try again using only 1 box.
The ladies are actually correct, you should edit your recipe. You do have a section in your recipe, step 1, where you put “add the 4 envelopes (7oz each so 28 oz total)”, which is incorrect, it should be in grams. I read it and new automatically that was incorrect because 28oz of gelatin is absurd!! Someone who isn’t familiar with using gelatin will absolutely make the recipe wrong.
Yes you are correct! That much gelatin is way too much, I think she meant a 1 oz box of 4 packets which like You said is 1/4oz! I made this recipe with that amount and it worked great! If I had used 4oz of gelatin the milks would’ve set before I could poor it in the mold lol
Hi Lupita! Regarding the gelatin, they do sell a box of 4 (1oz) packets. Use all 4 packets. I bought mine at my grocery store but you can even find them at target like the one on this link.
Even the link you provided is 4 .25oz packets with a total NET WEIGHT of 1oz (net meaning everything inside)
I own a commercial catering company – please change your recipe to reflect the correct amount. My dessert was ruined from using 4oz of gelatin and my daughter is so upset she spent so much time on it.
Absolutely delicious.. tastes just like it was made in Mexico! Thank you
Thank you so much Tamelia!!! I’m so happy you enjoyed it….it does taste like Mexico!
I want to make this but I’m wondering if the recipe is now edited with the right measurements as I see a few people said it was incorrect
Thank you
Delicious! I will be making very often, refreshing dessert! Thank You!
Thank you Yolie! So glad you enjoyed it! xo, Ana
Very Delicious for an EZ to make dessert. I will be making this flavorful, colorful dessert very often.. Thank.You!
Thank you so much Yolie for the feedback! I’m thrilled you liked it!
Have a great day!
Ana
This was so fun to make and tastes delicious! Will be fun to make with different color combinations for different events and holidays.
I’m so happy to hear that you loved making this Gelatina Kim! You can definitely make the colors according to the holidays. What a great idea!
This is just SUCH a pretty dessert – I can imagine it being the star of the show at a summer lunch party. Delicious!
So true! This Gelatina will definitely be the star of the show! Thank you Kate
This is such a fun dessert and so pretty! Love all of the colors. Perfect for the summer.
Can you believe that in Mexico we eat Gelatina Mosaico year round? There are no seasons there LOL! Thanks for stopping by!
Such a fun and delicious dessert! I can’t wait to try making this!
You’ll love it Bintu! Thanks so much!
This dessert is so bright and colorful! It makes a perfect dish to bring to a picnic!
Thank you Alison! Yes I agree that is perfect for picnics!
Making this Mexican jello was easier than I thought! The family loved the creamy and fresh flavor. Thanks for the recipe!