Mexican Jello (Gelatina de Mosaico)
Mexican jello (gelatina de mosaico) is a dessert that is served mostly in birthdays parties. Is made with different flavours of gelatine to resemble a multi-coloured mosaic.
This jello is so fun and festive that is easy to understand why is so popular in the mexican culture.
When I was a kid my mom always made a party for my birthday and the menu was always the same: Pozole blanco, chicken and potato salad, some agua fresca, vanilla cake and mosaic mexican jello. Never changed a single thing from this menu.
Mexican kids parties are so fun and colorful. There’s not only piñata but also a lot of different candies, food, agua fresca and this amazing gelatina de mosaico. I can’t describe how I miss a good birthday party since I left my country and how much I try to replicate them here at home.
What is mexican mosaic jello?
This jello is made with various flavours of gelatine powder. It can be pineapple (yellow), orange (orange), strawberry (red), lemon (green), grape (purple), blueberries (blu), etc. You make the jello separately, then once they’re firm enough, cut them in cubes.
Then a milk mixture is made with condensed and evaporated milk which will help to glue together the rest of the gelatines.
Tips & tricks for making mosaic jello
- Make the gelatin with a little bit less water than the packages indicates, this way it will be more firm and become easy to cut.
- Allow the flavoured gelatin to rest until firm, preferably overnight in your fridge.
- You can make this jello with the flavours and colours of your preference.
- Make this Mexican jello more fun: Add a drizzle of condensed milk or caramel. Or top with whipped cream and sprinkles.
Mexican Jello Recipe
Make the flavoured gelatin following the instructions in the package. Put each each one in separate containers and refrigerate overnight.
The next day, cut each gelatin into 1 inch (2-3 cm) cubes. Return the cubes to the containers and place them in the fridge until need them.
Make the white jello
Prepare the milk gelatin: Pour condensed, evaporated and regular milk into a bowl. Add confectioner sugar, vanilla extract and mix until combined.
Take one cup of the milk mixture and heat it over low eat in a small sauce pan. Add the unflavoured gelatin and mix until dissolve. Combine the warm milk with gelatin with the cold milk and stir until combined.
Assemble
Fill 12 cups to half their capacity with jello cubes. You can also use one single jello mold pan.
Pour in some of the milk mixture but do not fill completely. Then add more jello cubes and shake the cups a bit to allow the milk mixture set well. Complete the filling with milk mixture and repeat until all ingredients are gone.
Cover the cups with cling film and refrigerate from 3 to 4 hours or even better, overnight.
Recipe Notes
- Read well the instructions on the package of the type of jello you’re making as this will assure you a better result than following any recipe.
- This recipe is for about 10 cups of flavoured jello, so take in mind that when you following the package’s instructions.
- For the milk gelatin you’re going to need unflavoured gelatine powder (or foils) for 2 ½ cups (about 600ml). I don’t give you the measurements because it depends in the brand of gelatin powder you’re using. But just make sure it will be enough to gel that quantity.
- If you using a single jello mold just be sure is large enough to hold about 12 cups of jello.
- If you’re using a single jello mold, it will need more time the jello to firm up. Keep in mind that!
FAQ’s
How long does this Jello take to set?
About 3 hours if you’re using small cups. Longer if you’re using a large mold.
How can I serve gelatina de mosaico?
Mexican jello makes a nice and fun dessert for any day, but since it is so colourful it makes a wonderful party treat! specially for kid’s birthdays parties.
Can’t get the jello out of the mold…help!
Place a large container filled with hot water, dip carefully the mold into the water and shake it slowly. After a few seconds it will slip out easily onto a platter.
Other Mexican Desserts
Mexican Jello (Gelatina de Mosaico)
Ingredients
- 5 small packages of flavoured gelatin (for 2 ⅛ cups (500 ml) each)
- 14 oz condensed milk (1 can)
- 12 oz evaporated milk (1 can)
- 2 ¼ cup whole milk
- 2 Tbsp unflavored gelatin powder (2 envelopes)
- 1 tsp vanilla extract
- confectioner's sugar (to taste)
Instructions
MAKE THE FLAVOURED JELLO
- Make the flavoured gelatin following the instructions in the package. Put each each one in separate containers and refrigerate overnight.
- The next day, cut each gelatin into 1 inch (2-3 cm) cubes. Return the cubes to the containers and place them in the fridge until need them.
MAKE THE WHITE JELLO
- Pour condensed, evaporated and regular milk into a bowl. Add confectioner's sugar to taste, vanilla extract and mix until combined.
- Take one cup of the milk mixture and heat it over low eat in a small sauce pan. Add the unflavoured gelatin and mix until dissolve.
- Pour the warm milk with gelatin on the bowl with cold milk and stir until combined.
ASSEMBLE
- Fill 12 cups to half their capacity with jello cubes. You can also use one single jello mold pan.
- Pour in some of the milk mixture but do not fill completely. Then add more jello cubes and shake the cups a bit to allow the milk mixture set well.
- Complete the filling with milk mixture and repeat until all ingredients are gone.
notes
- Read well the instructions on the package of the type of jello you’re making as this will assure you a better result than following any recipe.
- This recipe is for about 10 cups of flavoured jello, so take in mind that when you following the package’s instructions.
- For the milk gelatin you’re going to need unflavoured gelatine powder (or foils) for 2 ½ cups (about 600ml). I don’t give you the measurements because it depends in the brand of gelatin powder you’re using. But just make sure it will be enough to gel that quantity.
- If you using a single jello mold just be sure is large enough to hold about 12 cups of jello.
- If you’re using a single jello mold, it will need more time the jello to firm up. Keep in mind that!
Nutrition
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