Mexican cuisine is renowned for its vibrant flavors and colors, extending far beyond savory dishes into the realm of desserts. Among the most visually stunning and palate-pleasing treats is Mexican Jello, or Gelatina de Mosaico. This isn’t your average jello; it’s a mosaic of flavors and textures suspended in a creamy, cinnamon-infused gelatin base, making it a show-stopping dessert perfect for any occasion.
Gelatina de Mosaico (Mexican Mosaic Jello) from Chicano Eats
What is Mexican Jello or Gelatina de Mosaico?
Gelatina de Mosaico, translating to “mosaic gelatin,” perfectly describes this popular Mexican dessert. Imagine colorful cubes of flavored jello, each a different hue and taste, suspended in a milky white jello delicately spiced with cinnamon. When you slice into a Gelatina de Mosaico, you’re met with a kaleidoscope of colors, resembling a stained-glass window or a vibrant mosaic artwork. This visual appeal, combined with its refreshing and subtly sweet flavor, makes it a favorite for celebrations, from lively birthday parties to festive holiday gatherings throughout Mexico.
The beauty of Mexican Jello lies not only in its presentation but also in its versatility and ease of preparation. It’s a fantastic make-ahead dessert that can be customized to match any party theme or flavor preference. The process begins with creating individual batches of flavored jellos – think bright cherry, zesty lemon, and cool blue raspberry – allowing them to set firmly. While these colorful jellos solidify, a creamy base is prepared, infused with the warm, comforting aroma of Mexican cinnamon.
Once the flavored jellos are set, the real fun begins. They are diced into playful cubes and gently mixed together in a mold, often a bundt pan to enhance the mosaic effect or a simple 9×13 inch pan for easy squares. The cinnamon milk jello, now cooled but still liquid, is then poured over the jello cubes, filling the spaces and encasing the colorful gems. After a few hours in the refrigerator, the Gelatina de Mosaico transforms into a firm, sliceable masterpiece, ready to impress and delight.
Gelatina de Mosaico (Mexican Mosaic Jello) from Chicano Eats
Creating Your Own Mexican Jello Masterpiece
One of the joys of Gelatina de Mosaico is how adaptable it is. Feel free to play with different jello flavors to create color combinations that suit your occasion. Want to celebrate a patriotic holiday? Use red, white (clear or coconut flavored jello can work), and blue. Hosting a kids’ party? Bright, rainbow hues are always a hit.
Beyond color, consider the serving style. While a bundt pan creates an elegant ring, a 9×13 inch pan is perfect for cutting neat squares, ideal for potlucks or casual gatherings. For individual servings, especially for children, consider making mini Gelatina de Mosaico cups.
No matter how you choose to customize it, Gelatina de Mosaico is guaranteed to be a crowd-pleaser. It’s a lighter dessert option, beautifully balancing sweetness with refreshing fruity and creamy notes. Embrace this delightful Mexican tradition and bring a touch of color and fun to your next dessert table with homemade Mexican Jello!
Gelatina de Mosaico (Mexican Mosaic Jello) from Chicano Eats
Print 4.45 from 9 votes
Gelatina de Mosaico (Mexican Mosaic Jello) Recipe
Serves: 16-20
Course: Dessert
Cuisine: Mexican
Keyword: gelatina, gelatina de mosaico, mosaic jello
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Servings: 20
Calories: 215kcal
Ingredients
- 3 (6 ounce) Packages of Flavored Gelatin (I used cherry, blue raspberry, and lemon)
- 6 cups Boiling Water (1.4 liters)
- 4 tablespoons Unflavored Gelatin
- 3 cups Whole Milk
- 1 Mexican Cinnamon Stick , broken in half
- 14 ounce can of Sweetened Condensed Milk (396g)
- 2 cups Half-and-Half (475ml)
- 1½ teaspoons Vanilla Extract
Instructions
- Lightly coat three 8-inch (20 cm) square pans and one 9 × 13-inch (23 × 33 cm) baking pan with cooking spray.
- In three separate bowls, mix each package of flavored gelatin with 2 cups (475 ml) boiling water. Pour each into its own greased square pan. Refrigerate for 1 hour.
- After the jellos have been in the fridge for 30 minutes, make the milk gelatin. In a 3-quart (3 liter) saucepan, mix the unflavored gelatin into 1 cup (240ml) water. Set aside for about 5 minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
- Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins. Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch (36 mm) cubes. Evenly spread out and mix each flavor in the 9x 13-inch pan. Pour the milk jello over the cubes. Refrigerate until set and firm. 3 to 4 hours.
- When you’re ready to serve, invert the gelatina onto a cutting board, cut into 3- to 4-inch (7.5 to 10 cm) cubes, and place on a serving platter.
