Here’s a classic Gelatina de Mosaico (Mosaic Gelatin) recipe — a popular and colorful Mexican dessert made with cubes of flavored gelatin suspended in a creamy gelatin base.
🍧 Gelatina de Mosaico Recipe
🕐 Prep Time: 30 minutes (plus chilling)
🍽️ Serves: 12
🧃 Ingredients:
For the flavored gelatin cubes:
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1 box (3 oz / 85 g) strawberry gelatin (e.g. Jell-O)
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1 box (3 oz / 85 g) lime gelatin
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1 box (3 oz / 85 g) orange or pineapple gelatin
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3 cups boiling water (1 cup per flavor)
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3 cups cold water (1 cup per flavor)
For the creamy gelatin base:
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1 can (14 oz / 397 g) sweetened condensed milk
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1 can (12 oz / 354 ml) evaporated milk
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1 cup whole milk (or more evaporated milk)
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2 packets (14 g total) unflavored gelatin (e.g. Knox)
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1/2 cup cold water
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1 tsp vanilla extract (optional)
🥣 Instructions:
1. Prepare the flavored gelatin:
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In 3 separate containers (square or rectangular pans work well), dissolve each flavor of gelatin in 1 cup of boiling water.
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Stir in 1 cup of cold water for each.
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Chill each in the refrigerator for at least 4 hours or until fully set.
2. Cut the gelatin:
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Once set, cut each gelatin flavor into 1/2 to 1-inch cubes.
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Gently mix the cubes together and place them in a large mold, bundt pan, or individual cups.
3. Make the creamy gelatin mixture:
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In a small bowl, sprinkle the unflavored gelatin over 1/2 cup cold water. Let it bloom for 5–10 minutes.
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Heat gently in the microwave (about 30 seconds) or on the stovetop just until melted—do not boil.
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In a large bowl, mix the condensed milk, evaporated milk, and regular milk.
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Stir in the melted gelatin and vanilla. Mix well.
4. Assemble:
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Pour the creamy mixture slowly over the flavored gelatin cubes in the mold.
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Refrigerate for at least 4 hours, or until fully set.
5. Serve:
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To unmold, dip the mold briefly in warm water and invert onto a serving plate.
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Slice and serve chilled.
✅ Tips:
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You can use any gelatin flavors/colors you like — try grape, blue raspberry, or mango for variation.
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To speed up setting, use shallow pans and chill in the freezer for a short time (but don’t freeze solid).
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For a dairy-free version, use coconut milk and sweetened condensed coconut milk.