Gelatina de Mosaico

Gelatina de Mosaico on a platter

The Spruce Eats / Cara Cormack

Prep: 35 mins
Cook: 10 mins
Cool and Set: 8 hrs
Total: 8 hrs 45 mins
Servings: 10 Servings
Nutrition Facts (per serving)
288 Calories
10g Fat
42g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 10
Amount per serving
Calories 288
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 32%
Cholesterol 38mg 13%
Sodium 152mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 2%
Total Sugars 40g
Protein 9g
Vitamin C 18mg 90%
Calcium 287mg 22%
Iron 0mg 2%
Potassium 409mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gelatina de Mosaico, or "tres leches jello," may make you feel nostalgic for childhood parties. This colorful gelatin dessert is very traditional in Mexico, with endless variations like eggnog, cappuccino, and fresh fruit. The basic recipe involves making separate batches of gelatin in various hues, another batch of gelatin with condensed milk, and combining the two to create a stained glass effect.

Kids love gelatin because of the jiggly texture and cool translucent colors. And for those who grew up eating Mexican food, gelatina de mosaico is a favorite because of how how amazing it looks. It's rarely served in restaurants; it's more of a homemade treat that's often served at birthday parties—with a generous dollop of whipped cream on top.

You will need to plan well in advance for this magical treat. We suggest making the colored gelatin at least a day before you plan to serve it, early in the day, so it's ready when you make the milk gelatin that evening. It will need to set in the refrigerator overnight if you want to serve it the following day. You will need a bundt pan or a ring-shaped gelatin mold.

“If you’re a jello fan, then this recipe is for you. It’s graphic, fun and can fit any holiday by changing up the colors of the jello. Next time I’ll make more jello cubes as I liked the contrast of the fruit flavored with the milk gelatin.” —Carrie Parente

Gelatina de Mosaico/Tester Image
A Note From Our Recipe Tester


  • 3 (3-ounce) boxes flavored gelatin, each a different color

  • 5 cups water, 3 cups boiling and 2 cups cold

  • Cooking spray, for the molds

  • 1 (1-ounce) package unflavored gelatin  

  • 1 cup half-and-half

  • 1 (14-ounce) can sweetened condensed milk

  • 1 (12-ounce) can evaporated milk

  • 2 strawberries, thinly sliced crosswise, for garnish

  • 1 kiwi fruit, thinly sliced crosswise, for garnish

  • Whipped cream, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Gelatina de Mosaico ingredients

    The Spruce Eats / Cara Cormack

  2. To make the colored gelatins, place each flavored gelatin into its own separate medium bowl.

    Colored gelatin cubes in bowls

    The Spruce Eats / Cara Cormack

  3. Add 1 cup boiling water into each bowl and mix until completely dissolved.

    Gelatin with water in bowls with spoons

    The Spruce Eats / Cara Cormack

  4. Next, add 1/2 cup cold water into each bowl and mix well.

    Gelatin mixture in bowls with spoons

    The Spruce Eats / Cara Cormack

  5. Lightly coat 3 square or rectangular molds with cooking spray (any glass or thick plastic container will do). Pour each gelatin flavor into its own mold. Place all the gelatins in the refrigerator and allow to set until very firm, at least 4 hours or up to overnight.

    Gelatin mixtures in plastic containers

    The Spruce Eats / Cara Cormack

  6. Lightly coat the inside of a ring-shaped gelatin mold or a bundt pan with cooking spray.

    Bundt cake pan

    The Spruce Eats / Cara Cormack

  7. Make the milk gelatin. Pour the unflavored gelatin powder into a small bowl and pour in 1/2 cup water. Stir to dissolve. Let sit for 5 minutes for the gelatin to bloom.

    Gelatin and water mixture in a bowl

    The Spruce Eats / Cara Cormack

  8. Add the half-and-half to a medium saucepan and set over medium heat, stirring occasionally. When the half-and-half is hot and starts to steam, remove from heat and add the bloomed gelatin (it will be quite solid at this point) and whisk until completely dissolved.

    Sweetened condensed milk and evaporated milk in a pot with a whisk

    The Spruce Eats / Cara Cormack

  9. Then add the sweetened condensed milk and evaporated milk and whisk until combined. Let cool to room temperature.

    Condensed milk mixture combined with the gelatin mixture in a pot, with a whisk

    The Spruce Eats / Cara Cormack

  10. Remove the colored gelatins from the refrigerator. Carefully cut each into approximately 1-inch squares (it doesn't have to be exact).

    Gelatin sliced into squares on a cutting board

    The Spruce Eats / Cara Cormack

  11. To build the gelatina de mosaico, work in batches. Pour a little milk gelatin in the bottom of the ring mold or bundt pan first. Add a layer of multi-colored gelatin squares. Pour in more of the milk gelatin, then add another layer of multi-colored gelatin squares. Continue filling the mold this way, leaving about half an inch space at the top. Place in the refrigerator overnight (or at least 4 hours).

    Gelatin in the bundt cake pan

    The Spruce Eats / Cara Cormack

  12. When set, carefully pull the gelatin away from the sides of the mold with your finger, including the sides of the inner tube. Then place a plate over the top of the mold and invert. Slowly release the entire dessert from the mold onto the plate.

    Gelatina de Mosaico on a platter

    The Spruce Eats / Cara Cormack

  13. Garnish with strawberry and kiwi slices, and serve with a dollop of whipped cream, if using.

    Gelatina de Mosaico sliced on a platter

    The Spruce Eats / Cara Cormack


  • Use an equal volume of eggnog in place of the three milks.
  • For a capuccino-flavored gelatin, use hot coffee in place of water for the milk gelatin.
  • To add fruit inside the gelatin, use canned fruit; fresh fruit will interfere with the gelatin setting.

How to Store

  • To store, cover surface with cling wrap and keep in the refrigerator.
  • Do not freeze the leftovers. Gelatin will completely break when you do this. It might feel hard and frozen for a bit, but as soon as it defrosts it will turn into a Mosaico mush.