Peruvian Mazamorra Morada Pudding

Purple corn pudding


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  • Total: 105 mins
  • Prep: 45 mins
  • Cook: 60 mins
  • Yield: 24 portions (24 servings)
Nutritional Guidelines (per serving)
139 Calories
1g Fat
32g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 portions (24 servings)
Amount per serving
Calories 139
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Protein 2g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mazamorra Morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or cornstarch and spiced with cinnamon and cloves. It tastes a bit like blackberry pie filling, but with more tropical flavor and spice. Mazamorra has a beautiful deep purple (morada) color and is usually served cold.​

Chica morada is a popular Peruvian beverage that is also made from purple corn. The two dishes can be made from one pot of corn - the first boiling is for the mazamorra and the second is to make chicha. Dried purple corn can be found at Latin food markets or online.


  • 1 pound dried purple corn
  • 1/2 pineapple (including rind)
  • 1 quince (if available)
  • 2 to 3 cinnamon sticks
  • 1 teaspoon whole cloves
  • 1 apple
  • 1 cup dried fruit (prunes, apricots, and/or cherries)
  • 1 cup sugar
  • 3 tablespoons corn starch
  • Lime juice (freshly squeezed from 1 lime)

Steps to Make It

  1. Place the dried fruit in a heatproof bowl and cover with boiling water. Set aside to cool.

  2. Add the purple corn to a large pot and cover with 10 cups of water.

  3. Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot.

  4. Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves.

  5. Bring water to a boil, and boil uncovered for about 30 minutes, until liquid is a deep purple color and the quince is very soft.

  6. Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind.

  7. Separate 1/2 cup of the liquid into a small bowl. Stir the cornstarch into the separated liquid until completely mixed and set aside.

  8. Add the sugar, pineapple pieces, and a pinch of salt to the liquid remaining in the pot. Peel and dice an apple and add to the mixture along with the rehydrated dried fruit.

  9. Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.

  10. Whisk the cornstarch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened.

  11. Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.

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