Easy Gelatina De Mosaico is a classic Mexican dessert that’s perfect for spring and summer holidays, parties and potlucks. You’ll love this creamy and refreshing treat!
I’m not usually a fan of plain jello. But THIS, I’m all over! So many types of jello in one – regular jello in different flavors mixed with a creamy jello mixture made into a beautiful bundt mold. YES!
It’s very popular for celebrations like birthday parties, holidays and weekend reunions as it’s a crowd pleaser treat. It’s so popular that you can also find this Mexican dessert already prepared in cups at latin stores.
The combination of 3 milks (evaporated, condensed & regular milk or media crema) in Mexican desserts is super popular! There is something about it that we just LOVE! Just take a look at Arroz Con Leche, Pastel De Tres Leches, Christmas Fruit Salad, Ensalada de Manzana and the famous drink Horchata.
This dessert is super fun to make, it tastes delicious and looks so pretty! Let me show you how easy it is to make this Gelatina De Mosaico at home ☺️
*** Make sure to read the entire blog post. Every step matters since I provide helpful tips along the way!
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)
- 1 can condensed milk
- 1 can evaporated milk
- 1 can 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.
- 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.
Carefully & gently mix all of the jello flavors in a large bowl.
- Now make the gelatine: add the 4 envelopes (7 oz each so 28 oz total) in a 1/2 cup of cold water. Mix well with a fork. Let it rest for at least 5 minutes or until it’s solidified.
Let it rest for at least 5 minutes or until it’s 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.
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.
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.
FAQ
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!
More Mexican Desserts
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
Print Recipe:
Easy Gelatina De Mosaico (Mosaic 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 Unflavored Gelatin (1 box of 4 envelopes)
- 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 molds
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 4 envelopes (7 grams each so 28 grams total) in a ½ cup of cold water. Mix well with a fork. Let it rest for at least 5 minutes or until it's 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.
Muy Delish Notes:
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
**This post was originally published on May 2021. It has been updated to be more helpful.
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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.
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.
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!
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!