An Easy Mexican Dessert Recipe
Light And Refreshing

easy mexican dessert recipe

Here is an easy Mexican dessert recipe that will delight your guests with it's light and refreshing almond taste. It's called Almendrado and resembles the Mexican flag with it's green, white and red egg-white layers.

Almendrado also consists of a thin custard sauce which is drizzled over the "flag" and then topped with sliced almonds.

This festive and easy Mexican dessert recipe is the perfect way to finish off your next Mexican dinner. 

How To Make Almendrado Video

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Almendrado The Mexican Flag Recipe


  • 1 envelope of unflavored gelatin
  • 1/4 cup cold water
  • 5 egg whites
  • 1/8 tsp. salt
  • 2/3 cup sugar
  • 1 1/4 tsp. almond extract
  • zest from one lime
  • green and red food coloring


Add the gelatin to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool on the counter.

Beat the egg whites until they start to get stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatine, almond extract and lime zest. Mix until well combined.

You can cool the gelatin in the refrigerator for 5 or 10 minutes but you must make sure it doesn't harden too much or it will be difficult to blend into the egg whites. You just don't want to add hot gelatin to the egg whites.


Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.

Using a tablespoon, layer the green eggwhites in the bottom of a glass dish. An 8 inch by 8 inch pyrex dish works well. You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.

Cover the dish with plastic wrap and chill in the refrigerator.

The Custard Sauce


  • 5 egg yolks
  • 1/2 cup cold half and half
  • 1/2 cup sugar
  • 1/4 tsp. lemon zest
  • 1/2 tsp. vanilla extract
  • 3/4 tsp. almond extract
  • 1 1/2 cups of half and half


In a medium sized bowl add the egg yolks, sugar, 1/2 cup of half and half, vanilla and almond and whisk until well blended.

Scald the 1 1/2 cups half and half in a double boiler. Slowly add the egg yolk, half and half, and almond mixture to the scalded milk stirring the whole time. Cook until the mixture coats the back of a metal spoon about (2 minutes). Stir in the lemon zest.

Pour immediately into a bowl or glass measuring cup and place in a bowl of ice to cool. Once it's cool enough, cover and place in the refrigerator.

This easy Mexican dessert recipe is ready to serve when chilled for two to three hours.

Here is how you serve it. Slice the egg white mixture and place on a plate and pour or spoon custard sauce over the top. Sprinkle sliced almonds all over.

If you like the toasted almond taste like I do, then pour almonds on a baking sheet in a single layer.

Bake for 3 or 5 minutes at 325 degrees until a nice golden brown. Watch closely or they will burn easily. Toasting the almonds will enhance the flavor of any dish.

Serve this easy Mexican dessert recipe the same day it's made for optimum flavor. It will keep several days in the refrigerator. Serves 8 

Check out more of our Dessert Recipes.

Return from easy Mexican dessert recipe to More Mexican Food Recipes. 

New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California