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For each fruit flavored Jell-O (you’ll want to make 3 flavors):
- 1/3 cup cool water
- 1 tablespoon, plus 2 teaspoons, powdered gelatin
- 1 1/2 pounds fresh or frozen fruit such as mango, raspberries, strawberries, blackberries, pineapple, passion fruit, peeled and/or roughly chopped as necessary
- 1/2 cup granulated sugar
- Pinch salt
For the milk gelatin:
- 4 tablespoons unflavored gelatin
- 1 cup cold water
- 4¼ cups milk
- 1 12-ounce can evaporated milk
- 2 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch salt
To make the fruit flavored Jell-Os:
- Place the water in a wide, shallow bowl, and evenly sprinkle the powdered gelatin over it. Let bloom for a few minutes.
- In a large pot, combine the fruit, sugar, and salt. Heat the mixture over medium-low heat, stirring occasionally, until the fruit breaks down and releases its juices, about 5-10 minutes.
- Strain the juice through a fine mesh strainer. Measure the juice – you should have about 2 cups of liquid. If you have less, add enough water to have at least 2 cups. Take the temperature of the liquid to make sure it’s not above 212°F.
- Melt the gelatin in the microwave or over a double boiler being careful that it doesn’t boil. Stir the melted gelatin into the fruit juice liquid, and pour the liquid into heat resistant containers that hold at least two cups of liquid.
- Transfer to the refrigerator and let the gelatin set until fully chilled and firm, at least 4 hours or overnight.
- Repeat this same process to make all three flavors of Jell-O.
- Once the fruit gelatins are set, using a small knife, cut each fruit flavor into squares, triangles, or rectangles, or a combination (this is a matter of preference). Carefully scoop the cubes out into a container and set aside in the fridge.
To make the milk gelatin:
- Pour the gelatin powder into a bowl. Mix in 1 cup of cold water. Stir quickly with a fork or whisk until dissolved and allow to sit for 10 minutes until set.
- In a medium-sized saucepan, add the milk and bring to a boil. Once the milk starts to simmer, turn off and remove from heat. Stir in the evaporated milk, sweetened condensed milk, vanilla, and salt to combine.
- Once the gelatin has set, microwave it on high for 30 to 40 seconds (or heat in double boiler) until it becomes liquid form but be careful that it doesn’t boil. When ready, pour the gelatin into the milk mixture and stir to combine.
- Get your preferred mold ready. You can use something like a bundt pan or glasses if you want individual portions. Pour in a little bit of milk/gelatin mixture. Add some of the cut up fruit gelatin and pour in more milk-gelatin mixture. Continue layering until you fill the pan. You may have just a little of the milk leftover depending on the size of your pan. Chill in the refrigerator overnight.
- Once the gelatin has set and you are ready to unmold, you can dip the mold into warm water for about 10 seconds, then use a paring knife or small spatula to release one edge of the Jell-O from the mold. This action combined with the heat usually causes the gelatin to slip right out. You can have it unmolded and refrigerated until you are ready to enjoy.
27comments inMosaic Jell-O
I made this beautiful mosaic jell-o for a Friendsgiving dinner this weekend and it was a big hit! The fruit flavors I used were strawberry and lime, blackberry and blueberry, and raspberry hibiscus. I also filled the center with whipped cream. It was sooo delicious! Muchas gracias, Pati and Fany!
Tips I learned: Make sure to buy enough gelatin for all the jell-os and set the fruit jell-os before making the milk gelatin. 😉
So happy you enjoyed Fany’s recipe, yum!
Glad you liked it!
Do you have the Mexican tamales recipe?
I have plenty of tamales recipes, check out this collection 🙂 https://patijinich.com/collection/its-the-time-for-tamales/
Do you know or have you tried using blueberries as one of the fruit flavors for the mosaic Jell-O mold? I ask because I thought it would be a good thing to do as a dessert for 4th of July or Memorial Day holidays. Is the video available to watch this being made? I seen it on your show a ways back and thought the visual would be helpful.
I think that is such a great idea Kathleen! Here is the video of the full episode that included the Mosaic, I hope it is helpful! https://patijinich.com/video/episode-1005/
Pati, In the part where it says one and a half cups or pounds of fruit, does it mean to get 8 ounces of three different fruits and make the color gelatinas from that? Or do you need one and a half pounds of fruit for each color?
Hi Denise, you need 1 and 1/2 pounds of each fruit to make each color, remember you need at least 2 cups of each fruit’s juice to make enough flavored jello for the mosaic. Of course you can use less fruit but then will have to mix your juice with water until you get two cups 🙂 Enjoy!
I cannot wait!!! Fanny seems like such a lovely genuine person, just like you. I love gelatinas. My mom loves to add rompope once served, but this might not even need it. This season has made me so happy. I’ve never tried this many recipes from a season. Puerco tatemado and that salad oh and the conchas have changed my life! The chiles in the rice are now a staple. Up next the gelatina and in June the almond 3 leches. The ingredients are already in my pantry. Thank you!!!!!!
It makes me SO happy to learn you have been cooking so many of my recipes Getsemani, thanks so much!
This looks wonderful, somewhat like panna cotta? One question, I noticed in the photo there are different colors of chunks. The red looks like the fruit gelatin, but I’m wondering if those bright orange chunks are mango? I’m asking because I’d love to try that, but am wondering if the fruit would release juice into the milk gelatin. I know it’s not your recipe but wonder if you have an opinion?
Those are all fruit gelatin squares Carolyn, I do not see why you couldn’t add fresh chunks of mango or any other fruit that you like, it would be delicious!
Me encanta este Mosaic Jell-O…lo voy hacer… se ve delicioso ♥️
Si queda deliciosa esta gelatina la verdad Margo, no te la pierdas 😉
This looks amazing!!! Can I substitute cream for part of the milk? My honey and I so love your show, that we set alarms on our phone, so that we don’t miss an episode. With a name like Garcia, you know I have to have a few authentic Mexican recipes up my sleeve. So far, we have loved everything I have made. Now that I have all three of your cookbooks, I can keep my marido happy at my table.
I would love to say yes, but this is a recipe from my friend Fanny 🙂 Thanks so much for the kind words, love to know that you and your husband share some of your together time watching the show, gracias!!!
I made this and was concerned that the warm milk mixture would melt the fruit jello. I’m waiting to see how it turns out. I think next time I make it, I will let the milk cool as to not melt the fruit jello. I used different things to make the fruit jello… I used lemons and fresh limes, apple and peach nectors, fresh jamica leaves, and fresh strawberries. They all turned out delicious!
Yummy choice of flavors Charlie! Let me know how did you like this Jell-O 🙂
Looks beautiful. I want to make it right away. Just wish there was nutritional information so I can figure out how much to give my Father. He’s 90 now and after going to visit my brother for a week, he came back having gained 12 pounds. Now he wants to start walking again and wants me to start using weight watchers point system for meals.
Any help would be appreciated.
Thanks for your message and suggestion Cindy, I will pass it on to my team 🙂
Pati, Hola! Im married to a wonderful Mexican from Corrazar, Guanajato. Your show is our fav and I have a library of dvd’d episodes! Today, I’m making Mosaic Jello. Please keep teaching this Pennsylvania to cook Mexican. I thank you. With best regards, Sally 01-03-2022
Thanks Sally, good luck with this Jello, you are going to love it!
What a show stopper. I will make this again on red and green jello for the holidays. Even those who aren’t big sweet eaters liked this one. Delicioso!
Yay, so glad you like this Teresa 🙂