Peruvian Mazamorra Morada Pudding

Purple corn pudding


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Prep: 45 mins
Cook: 60 mins
Total: 105 mins
Servings: 24 servings
Nutritional Guidelines (per serving)
139 Calories
1g Fat
32g Carbs
2g Protein
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Nutrition Facts
Servings: 24
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 cornstarch
  • 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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