Gelatina de Mazapán Jello Recipe
Gelatina de Mazapán Jello Recipe is a easy Mexican recipe that serves 8. 310 calories per serving. Recipe by Love Kari Cooking on YouTube.
Prep: 17 min | Cook: PT0M | Total: 27 min
Cost: $12.74 total, $1.59 per serving
Ingredients
- 2 cans Evaporated Milk (12 oz (354 ml) cans)
- 1 can Sweetened Condensed Milk (14 oz (397 g) can)
- 1 can Media Crema (Mexican crema, similar to half‑and‑half)
- 8 pieces Masaan Candy (Peanut‑butter flavored candy, found in Asian/Filipino markets)
- 4 packets Unflavored Gelatin (Standard 7 g packets (total ~28 g))
- 1 cup Boiling Water (Freshly boiled)
- as needed tablespoons Vegetable Oil (For greasing the pan; neutral oil preferred)
- 2 pieces Masaan Candy (for topping) (Crushed and sprinkled on top)
Instructions
Prepare Gelatin
Bring 1 cup of water to a boil, then pour it over the 4 packets of unflavored gelatin in a heat‑proof bowl. Stir until the gelatin is completely dissolved and no lumps remain.
Time: PT5M
Temperature: 100°C
Blend Dairy and Masaan
Add the 2 cans evaporated milk, 1 can sweetened condensed milk, 1 can media crema, the 8 Masaan candies, and the dissolved gelatin into the blender. Blend on high for about 2 minutes until the mixture is completely smooth.
Time: PT2M
Prepare Pan and Strain
Lightly coat the baking pan with vegetable oil and dab away excess. Place the fine mesh strainer over the pan and pour the blended mixture through, using a spatula to help it pass through. This removes any undissolved candy bits.
Time: PT5M
Set the Gelatin
Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight until firm.
Time: PT6H
Unmold and Garnish
Run a thin knife around the edges, place a serving plate over the pan and invert to release the gelatin. Sprinkle the crushed Masaan topping over the surface, cut into 8 squares, and serve chilled.
Time: PT5M
Nutrition Facts
- Calories
- 310
- Protein
- 10g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Peanut
Ingredient Substitutions
- Instead of Evaporated Milk: Half‑and‑half, Whole milk
- Instead of Sweetened Condensed Milk: Homemade condensed milk
- Instead of Media Crema: Heavy cream diluted with milk
- Instead of Masaan Candy: Peanut butter chips, Other peanut‑butter flavored candy
- Instead of Unflavored Gelatin: Agar‑agar (use less)
- Instead of Vegetable Oil: Canola oil, Shortening
- Instead of Masaan Candy (for topping): Crushed peanuts, Chocolate shavings
Equipment Needed
- Blender
- Saucepan
- Fine Mesh Strainer
- 8×8 inch Baking Pan
- Plastic Wrap
- Measuring Cup
- Knife
- Spatula
- Refrigerator
Critical Steps — Do Not Skip
- Dissolve gelatin completely
- Blend until the mixture is smooth and all Masaan pieces are incorporated
- Strain the mixture into a greased pan to avoid lumps
Chef Tips from the Video
- Use a hand‑blender for an ultra‑smooth texture if a countertop blender is unavailable.
- For a glossy finish, brush the top with a thin layer of melted chocolate after unmolding.
- If Masaan candies are very hard, warm them for 10 seconds in the microwave before blending.
Troubleshooting
Gelatin does not set
Verify you used all 4 packets of gelatin and that the mixture was fully chilled for at least 6 hours. If the mixture was too warm when poured, it may affect setting.
Grainy or gritty texture
Make sure the gelatin is completely dissolved before blending and blend the mixture long enough to fully incorporate the Masaan pieces.
Dessert sticks to the pan when unmolding
Grease the pan well and dab away excess oil. Run a warm, wet knife around the edges before inverting.
Storage
Refrigerator: Store covered with plastic wrap for up to 3 days.
Freezer: Not recommended; gelatin may become watery after thawing.
Room temperature: Do not leave out longer than 2 hours; keep chilled.
Make-Ahead Tips
- The dessert can be prepared up to 2 days in advance; keep it sealed in the fridge.
- Cover tightly with plastic wrap to prevent it from absorbing other fridge odors.
Frequently Asked Questions
What is the cultural significance and history of Gelatina de Masaan in Mexican cuisine?
Gelatina de Masaan is a modern twist on traditional Mexican gelatin desserts (gelatinas) that often incorporate sweet milks and local flavors. The addition of Masaan, a peanut‑butter candy popular in Asian‑Latin fusion markets, reflects contemporary cross‑cultural experimentation in Mexican home cooking.
What are the traditional regional variations of gelatin desserts in Mexican cuisine?
In Mexico, gelatin desserts vary by region: in the north, they often use fresh fruit juices and dairy; in central regions, leche condensada and evaporated milk are common; coastal areas may add coconut milk. The base technique of setting flavored gelatin remains the same, but ingredients reflect local tastes.
How is Gelatina de Masaan traditionally served in Mexican celebrations?
Gelatin desserts are a staple at birthdays, Día de los Muertos, and family gatherings. They are typically served chilled in bite‑size squares, sometimes topped with fresh fruit or a drizzle of chocolate, making them a refreshing sweet amid richer dishes.
What occasions or celebrations is Gelatina de Masaan associated with in Mexican culture?
While not tied to a specific holiday, Gelatina de Masaan is popular at casual celebrations such as family reunions, children's parties, and after‑dinner gatherings because it is easy to make ahead and appeals to both kids and adults.
What authentic traditional ingredients are used in classic Mexican gelatin desserts versus the substitutes in this recipe?
Traditional Mexican gelatinas often use natural fruit juices, leche condensada, and evaporated milk. This recipe substitutes those with media crema for extra richness and Masaan candy for a unique peanut‑butter flavor, while still keeping the core dairy and gelatin base.
What other Mexican dishes pair well with Gelatina de Masaan?
Gelatina de Masaan pairs nicely with rich, savory dishes like chicken mole, pork carnitas, or enchiladas, providing a light, sweet contrast. It also works well alongside fruit‑based desserts such as flan or tres leches cake.
What are the most common mistakes to avoid when making Gelatina de Masaan at home?
Common errors include not fully dissolving the gelatin, using water that is too hot and then cooling it too quickly, and under‑greasing the pan which can cause the dessert to stick. Follow the critical steps and let the gelatin set for the full refrigeration time.
Why does this Gelatina de Masaan recipe use unflavored gelatin instead of agar‑agar?
Unflavored gelatin provides the classic, melt‑in‑your‑mouth texture that Mexican gelatinas are known for. Agar‑agar sets firmer and can give a slightly grainy mouthfeel, which would change the dessert’s traditional softness.
Can I make Gelatina de Masaan ahead of time and how should I store it?
Yes, the dessert can be prepared up to two days ahead. Keep it covered tightly with plastic wrap in the refrigerator. Avoid freezing, as the gelatin may become watery after thawing.
What does the YouTube channel Love Kari Cooking specialize in?
The YouTube channel Love Kari Cooking specializes in easy, family‑friendly Latin American and fusion recipes, often highlighting simple techniques, pantry staples, and creative twists on classic dishes.
Last updated: September 1, 2026
