Gelatina de Mosaico (Mexican Stained Glass Jelly)
Bright cubes of fruit jelly set inside a creamy milk jelly, a party favourite at every Mexican celebration.
- Time40 mins plus setting
- LevelEasy
- Costabout £0.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make each jelly in its own bowl: break up the tablet, dissolve in 250 ml boiling water, then add 250 ml cold water. Pour into three shallow dishes and chill for 3 hours, until firm.
180 min - 2
Cut the set jellies into small cubes about 1.5 cm across and tip them gently into a large mould or bowl, mixing the colours.
- 3
Make the milk jelly. Pour 100 ml of the cold water into a small pan, sprinkle over the gelatine and leave for 5 minutes. Warm gently, stirring, until completely dissolved. Do not boil.
5 min - 4
Whisk the condensed milk, evaporated milk, remaining 100 ml cold water and vanilla together, then whisk in the dissolved gelatine.
- 5
Leave the mix to cool to room temperature, so it does not melt the cubes. Pour it slowly over the jelly cubes.
- 6
Chill for at least 5 hours, until firm. Dip the mould briefly in hot water, turn out and slice with a wet knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
