gelatina mosaico2

Gelatina Mosaico (Broken Glass Jello)



gelatina mosaico2

Gelatina Mosaico (Broken Glass Jello)

Mike Nadelman
Gelatina de Mosaico is a gelatin dessert that is popular in Mexico and Brazil. It is sometimes called broken or stained glass gelatin due to its appearance. This dessert is sold at fairs, markets, plazas, and food carts. It can even be found in upscale restaurants. It is popular amongst individuals of all ages, but particularly children because of its colorful, attractive appearance. It can be served at special occasions, and is often found at birthday parties for children. It is a relatively simple and inexpensive dessert to prepare. Substituting Vodka for some of the water, it can even be made into adult beverages.
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Total Time 4 hours
Course Desert
Cuisine Fruit, Gelatin, Mexican
Servings 16 Servings


For the Gelatin cubes:

  • 1/2 the amount of hot or boiling water per flavor as indicated on each package
  • 1 4.2 oz. package of Lemon Gelatin.
  • 1 4.2 oz. package of Strawberry Gelatin.
  • 1 4.2 oz. package of Cherry Gelatin.
  • 1 4.2 oz. package of Pineapple Gelatin.
  • 1 4.2 oz. package of Orange Gelatin.

For the Three-Milk mortar:

  • 2 4.2 oz package of Peach Gelatin
  • 2 cups water 1/2 the amount as indicated on the package
  • 2 cans evaporated milk 12 oz. each
  • 1 can de condensed milk 14 oz.
  • 1 can half and half 7.6 oz.


  • Whipped Cream
  • Mint Leaves
  • Strawberries
  • Canned Sliced Peaches
  • Kiwi Slices
  • Black Berries


  • Dissolve each gelatin flavor in half the water and prepare as indicated on the package.
  • Using oil or cooking spray grease rectangular molds and chill in the refrigerator for 30 minutes. Then pour both dissolved gelatin flavors into separate rectangular molds and refrigerate until firm (about 2 hours or over night). Once set, cut both gelatins into cubes. A spatula lubricated with water will help you.
  • Grease the inside of 2 metal Bundt pans with oil or cooking spray. Put in the refrigerator to cool 1/2 hour.
  • prepare the water in a pan or add the peach packages one at a time to a skillet or pan with the 2 cups of water. Stir until dissolved and remove from heat and pour into a separate bowl to cool slightly.
  • Mix layers of the cubed flavors into 1 or two bowls. Re-chill if necessary.
  • Add the 4 cans of milks one at a time and mix into the prepared peach gelatin. Stir constantly.
  • Remove the Bundt pans from the refrigerator and pour a little of the milk-based gelatin into the pans. Fill each pan with additional cubes, then pour more milk mixture on each one. When done, both pans will just be covering the gelatin cubes.
  • Place in the refrigerator overnight or at least 3 hours.
  • Remove from the refrigerator and using wet hands nudge the edge of each pan loose around the entire rim. Using another flat plate, moisten the plate with water and place on top of the Bundt pan. Reverse and gently giggle the gelatin free.
  • Garnish by using whipped cream in the center and top with slices of fresh fruit.



We enjoy this recipe with sugar-free-gelatin.  Our favorite and good for you too.
Tried this recipe?Let us know how it was!

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