In our Santa Fe kitchen, mosaico de gelatina has always been a cherished family dessert, especially when Grandma Carmen made it. She’d smile and say the vibrant gelatin cubes reminded her of stained-glass windows back home in Michoacán. As a child, I loved guessing each fruity flavor. Now, I make this colorful, no-bake Mexican jello dessert with my daughter, just like Grandma did—turning simple weekends and special holidays into sweet traditions. It’s easy to prepare, budget-friendly, and endlessly customizable for birthdays, Christmas, Easter, or any celebration. In this post, I’ll guide you step by step—from choosing your gelatin colors to achieving the perfect creamy texture—so you can make a stunning gelatina de mosaico that impresses every time.
Print
Mosaico de Gelatina: Colorful No-Bake Desserts For Summer Parties
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegetarian
Description
A creamy and colorful Mexican dessert made from fruity gelatin cubes suspended in a milk gelatin base. A fun, festive treat perfect for any celebration.
Ingredients
3 (3 oz) boxes of flavored gelatin (e.g. strawberry, lime, mango)
4 cups boiling water
4 cups cold water
4 packets (28g) unflavored gelatin
1 can sweetened condensed milk
1 can evaporated milk
1 cup whole milk
1 tsp vanilla extract
Instructions
1. Prepare each flavored gelatin with 1 cup boiling and 1 cup cold water; chill until set.
2. Cut set gelatins into ½-inch cubes and place in a large bowl.
3. In a saucepan, bloom unflavored gelatin in 1 cup cold milk for 5 minutes.
4. Heat gently until gelatin dissolves completely.
5. Add sweetened condensed milk, evaporated milk, and vanilla. Mix well.
6. Let milk mixture cool to room temp.
7. Pour over gelatin cubes and gently combine.
8. Transfer to mold and chill 6+ hours or overnight.
9. Unmold and serve cold.
Notes
Use any combination of flavors or colors.
To release from mold, dip in warm water 10 seconds.
Dairy-free? Use almond or coconut-based milks and vegan gelatin.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 23g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
Key ingredients you need for authentic mosaico de gelatina
To make mosaico de gelatina, you only need a few pantry staples—but each one matters. Start with three to four different flavors of boxed gelatin. I usually go with strawberry, lime, mango, and grape for bold color contrast.
For the Flavored Gelatin Cubes:
3 (3 oz) boxes of flavored gelatin (e.g. strawberry, lime, mango)
3 cups boiling water (1 cup per flavor)
3 cups cold water (1 cup per flavor)
For the Milk Gelatin Base:
4 packets unflavored gelatin (28g total)
1 cup whole milk (cold, for blooming gelatin)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk (or use almond milk for lighter taste)
1 teaspoon vanilla extract (optional, adds warmth)
Optional Add-Ins:
Chopped canned peaches (well-drained)
Fresh berries (patted dry)
Shredded coconut
Almond or coconut extract (instead of vanilla)
For Serving (Optional Toppings):
Whipped cream
Maraschino cherries
Dulce de leche or cajeta drizzle
Edible flowers
Crushed pistachios or shredded coconut
Dairy-Free Variation (Just as delicious!)
You can absolutely make mosaico de gelatina dairy-free without sacrificing flavor. Here’s how to adapt the creamy base:
For the Dairy-Free Milk Gelatin Base:
4 packets unflavored gelatin (or 2 tablespoons agar agar for vegan version)
1 cup almond milk (cold, for blooming gelatin or agar)
1 can (11 oz) sweetened condensed coconut milk
1 can (12 oz) evaporated oat or coconut milk
1 cup almond or oat milk (unsweetened)
1 teaspoon vanilla or coconut extract
Optional Plant-Based Toppings:
Coconut whipped cream
Toasted coconut flakes
Fruit compote or passionfruit drizzle
Mint leaves
Dairy-free chocolate shavings
These swaps work beautifully for anyone avoiding dairy. Just be sure to test the firmness with agar agar (which sets faster than gelatin) and chill well before serving.
Step-by-Step Instructions for Perfect Mosaico de Gelatina
How to prep your gelatin cubes without mixing colors
Start by preparing your flavored gelatins according to the package instructions—usually 1 cup boiling water and 1 cup cold water per packet. Pour each flavor into its own shallow container (about 8×8 inches works well), then refrigerate for 3–4 hours or until fully set.
Once firm, gently cut the gelatins into ½-inch cubes. Tip: use a sharp knife and dip it in hot water to keep the cuts clean. Carefully lift the cubes out using a spatula or your hands, and place them into a large mixing bowl. Be sure not to stir too much or they’ll bleed color and turn muddy. Keep the bowl in the fridge while you prep the creamy mixture.
This is one of my daughter’s favorite parts—we call it the “jelly confetti moment.” It’s also a great way to involve kids in the kitchen!
Pro tip: You can prepare the cubes a day in advance and store them covered to save time before parties or holidays. That way, you’re not rushing when it’s time to assemble.
Making the creamy base and setting the mosaic
To make the milk gelatin: in a small saucepan, sprinkle 4 packets of unflavored gelatin over 1 cup of cold milk. Let it bloom for 5 minutes, then heat gently (don’t boil!) until dissolved. Remove from heat and whisk in 1 can each of sweetened condensed and evaporated milk, plus another 1 cup of regular milk and a splash of vanilla.
Let this mixture cool to room temperature—if it’s too warm, it’ll melt your colored cubes. Once cool, pour it over the gelatin cubes in your bowl and stir gently to combine.
Pour everything into a 9×13 mold or gelatin mold, cover, and chill at least 6 hours or overnight. The result? A creamy, vibrant mosaico de gelatina that slices beautifully.
For more stunning Mexican dessert ideas, take a look at my Mini Chocoflan or Easy Margarita Tres Leches Cake Recipes.
Serving Ideas, Storage, and Family Twists
How to slice, serve, and impress with your mosaico de gelatina
Once your mosaico de gelatina is fully set, it’s ready to be unveiled. Run a thin knife around the edges of the mold to loosen it. If you used a decorative mold, dip it briefly in warm water (about 10 seconds), then invert onto a serving plate and give it a gentle shake—it should release with a satisfying jiggle.
For a 9×13 baking dish, just slice it into squares with a sharp knife and lift with a spatula. The layers of creamy white and vibrant cubes make every slice a showstopper.
Serve it chilled, and if you’re going for extra wow-factor, top with whipped cream, maraschino cherries, or edible flowers. I’ve even seen some sprinkle shredded coconut or crushed pistachios for texture. Whether on a holiday dessert table or just a weekend treat, this dessert always gets compliments.
Family variations you’ll want to try
At our house, we like experimenting with flavor combos. Grandma Carmen used to add small bits of canned peaches or mix in rompope (Mexican eggnog) during the holidays for a richer taste. My mom likes it lighter, so she uses low-fat milk and skips the extra sugar entirely.
For birthdays, we make it rainbow-style and layer it in individual cups with plastic spoons—easy for kids and less mess. My husband? He tops his with a little cajeta drizzle (goat milk caramel) for an indulgent twist.
Want to go modern? Try layering it in clear glass jars or small tumblers for a chic mini-dessert display. However you serve it, remember: the magic is in the mix of color, nostalgia, and love.
FAQ: Answering Common Questions About Mosaico de Gelatina
What is mosaico de gelatina made of?
It’s made of colorful flavored gelatin cubes suspended in a milk-based gelatin made with condensed milk, evaporated milk, and unflavored gelatin.
How long does it take for mosaico de gelatina to set?
About 4–6 hours in the fridge, or overnight for best results. Each flavored gelatin also needs 2–4 hours to set beforehand.
Can I make mosaico de gelatina without dairy?
Yes, use plant-based milks and dairy-free sweetened condensed milk. Just ensure your gelatin is compatible (or use agar agar).
How long does it last in the fridge?
It keeps well for 4–5 days if covered and refrigerated properly.
Conclusion
Mosaico de gelatina isn’t just a dessert—it’s tradition wrapped in color and cream. Passed down through generations and adaptable to every holiday, it’s one of those recipes that brings people together. Whether you’re honoring your heritage, creating new traditions, or simply looking to impress guests, this sweet, simple mosaic delivers every time. And as Grandma Carmen always said, the best desserts aren’t just eaten—they’re remembered.