Tropical Gelatin
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5 from 1 vote

Tropical Gelatin

Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Desserts, Fruit, Mexican Classics
Cuisine: Mexican
Author: Silvia


  • 5 cups Juicy Juice® 100% juice Tropical flavor divided
  • 4 (8 gr) unflavored gelatin bags
  • Tropical fruit like mango pineapple, kiwi, etc. for garnish
  • Kumquat optional, just to introduce the kids to something they haven't tried
  • Mint optional, for garnish
  • Milk gelatin optional*. Link to recipes in notes below.

You will also need

  • Medium pot
  • Individual gelatin molds your preference


  • Pour 4 cups of Juicy Juice® in a medium pot and heat over medium-high temperature, but don't let it boil. It should be warm.
  • Pour the contents of the four gelatin bags into the other cup of juice. Stir and let it rest. You will see how the gelatin gets hydrated with the juice and starts to solidify.
  • When the juice is warm, add the hydrated gelatin, mix until it dissolves completely.
  • Fill up the gelatin molds and refrigerate for 4 hours or until firm.
  • Using a knife, ice pick or a wooden skewer, carefully separate the gelatin from the walls of the mold. Submerge the mold in a bowl with warm water for a few seconds to separate from the bottom.
  • In a careful but brisk motion, turn over the mold onto a plate to release the gelatin. Add tropical fruit on top and decorate with mint.


* You can create "gelatina combinada" which is a layer of tropical gelatin and a layer of milk gelatin. Very popular with my family. Just fill up the gelatin molds half-way. When the tropical layer is firm, pour lukewarm milk gelatin on top. Refrigerate again until firm. Milk Gelatin recipe here:
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