Mosaic Jello (Milk Jello) is a colorful and refreshing dessert that is popular in Mexico and other Latin American countries. It is made by combining different flavors of jello cubes with a creamy jello mixture, creating a beautiful mosaic or stained glass effect. It is often served for parties, holidays, or as a snack.
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Jello History
Jello is a brand of gelatin dessert that was invented in 1897 by Pearle Bixby Wait, a carpenter and cough syrup manufacturer in LeRoy, New York. Jell-O was sold to Frank Woodward, who owned the Genesee Pure Food Company, in 1899 for $450. Woodward marketed Jell-O by distributing recipe books and samples, and by hiring salesmen to demonstrate the product.
Why This Mexican Jello Recipe is a Keeper
You can use all 4 packets of jello to make the beautiful mosaic. One flavor in each container and then remove gelatins from the refrigerator and cut the grenatina onto the plate and add to the milk jello. It turned out great.
- Easy Ingredients: All found in pantry.
- Family Friendly: Everyone loves it because it is so pretty and so good.
- Adaptable: Can make it with sugar free jello and a little of the milk of your chosing. Cut into 1/2 inch cubes or different shapes. No need to follow the recipe exactly.
If you’re looking for more Jell-o recipes, try these Cherry Jello Salad with Fruit, Old Fashioned Lime Cottage Cheese Jello Salad and Cranberry Raspberry Jello Salad.
What is Milk Jello?
Milk jello is a type of dessert that is made with milk, gelatin, and sugar. It is also known as gelatina de leche, and it is popular in Mexico and other Latin American countries. It has a creamy and smooth texture, and it can be flavored with vanilla, cinnamon, or other flavors. You can use any kinds of milk, whole milk or tres leches.
Ingredient Notes
- Jello Gelatin Mix: You can use any variety of jello flavors and colors that you enjoy. The flavored jello makes the stain glass panels for this classic mexican dessert.
- Sweetened Condensed Milk: This gives the beautiful milk color and sweet flavor to the jello. Not evaporated milk to make the mosaic gelatin.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Mosaico Mexican Dessert
You can add fruit, nuts or whatever you like to this gelatina mosaico dessert.
- Cream Cheese: Like your Grandma you can add cream cheese to this gelatin dessert.
- Bundt Pan: You can make this mosaico in a bundt cake pan it is perfect for a colorful treat for birthday parties. Or use your favorite jello mold
- Media Crema: The combination of 3 milks (evaporated, condensed & regular milk or media crema) in Mexican desserts is super popular in Mexican cocina.
- Fun Shapes: Cut the different flavored Jello colors out with cookie cutters to have fun shapes.
How to Make Mexican Mosaic Jello
You can use any flavors, lime jello, blue raspberry jello, and cherry or any other kinds for your gelatin mixture.
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These are the basic steps for making gelatine. Refer to the full, printable recipe card below for detailed instructions and nutritional information.
STEP 1: Prep for this Fun Recipe
First, put a pot of water on to boil. Lightly coat three 8-inch (20 cm) square pans and one 9×13 inch (23 × 33 cm) baking pan with cooking spray.
STEP 2: Make 4 Envelopes of Flavored Jellos Colors
In three separate bowls, mix each package of flavored gelatin pour 1 cup hot water. Pour each into its own greased square pan. Refrigerate for at least 1 hour.
STEP 3: Make the Milk Jello and let it Set
When it is almost time for the jello to be ready, in a small bowl add 1/4 cup cold water. Add gelatin to water and leave to bloom for 5 minutes (Gelatin will turn to sticky consistency). Pour the milk, with 1 ½ cups of water (hot, boiled) and bloomed gelatin and set aside to cool.
STEP 4: Cut the Jello Dessert into Smaller Cubes
Remove jello from fridge and cut the flavored gelatin cubes into small pieces. Lightly spray a dish (at least 9 x13 in size) Add cubes of jello to dish and gently mix them up Add condensed milk mixture and place into fridge to set again (at least 2 hours) and let it rest.
STEP 5: Remove the Traditional Mexican Jello from Refrigerator and Cut
Once set, remove and cut into shapes and place on a serving platter.
Recipe FAQs for the Gelatina Mosaico
Expert Tips for Making This Mosaic Gelatin Recipe
This favorite Mexican dessert is easy to adjust to make it your favorite dessert.
- Flavor: You can use so many different flavors in the unflavored gelatin. For example, cinnamon, vanilla extract or almond extract to name a few.
- Add Fruit to the Mosaic Jello: Try Fresh fruit to add color and flavor. Blueberries or grapes are great.
- Variation tip: Feel free to make with sugar free jello.
- Individual Cups: Make individual servings in clear cups for a fun treat.
- Different holidays: Make green and red for Christmas or orange and black for Halloween for fun seasonal desserts with different jello flavors.
More Jello Recipes
Mosaic Jello (Milk Jello)
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Ingredients
- 24 ounces Jello (red, green, blue, orange), 4 (6 ounce boxes)
- 2 tablespoons Unflavored gelatin
- 14 ounces Sweetened condensed milk
Instructions
- Put a pot of water to boil.
- Lightly spray four containers with pam
- Dilute each pack of jello in separate containers with 1 cup of hot water each. Stirring for 5 minutes until jello is dissolved
- Place containers in the refrigerator for the jello to set. (at least 3 hours)
- When it is almost time for the jello to be ready, in a small bowl add 1/4 cup cold water. Add gelatin to water and leave to bloom for 5 minutes (Gelatin will turn to sticky consistency)
- Boil a little more than 1 1/2 cups water
- Combine condensed milk, with 1 1/2 cups boiled water and bloomed gelatin and set aside to cool
- Remove jello from fridge and cut into small pieces
- Lightly spray a dish (at least 9 *13 in size)
- Add cubes of jello to dish and gently mix them up
- Add condensed milk mixture and place into fridge to set again (at least 2 hours)
- Once set, remove and cut into shapes and server
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
what size box jello??? also – please clarify unflavored gelatin measurements – you list 2 tbsps pkgs ??? my daughter really wants to make this for her brother’s birthday but need clarification
Two packages of the unflavored gelatin.
#6 in recipe sounds a little confusing
It’s been updated 🙂