Mazamorra Morada
If you've got dried purple corn, pineapple and green apple, you're most of the way to this Peruvian dessert: about 65 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm quince from the ingredient list, so we make no dietary claim for this recipe.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse the purple corn and simmer it with the water, the cinnamon sticks, the cloves, and the pineapple peels for about 45 minutes until the liquid is deeply purple and richly perfumed.
- Strain the liquid, discarding the corn, spices, and peels, and return the colored juice to the pot, topping up with water if needed to keep roughly 1.5 litres.
- Add the prunes and apricots and simmer for 10 minutes to soften them, then stir in the sugar and the quince, apple, and pineapple flesh cut into small dice.
- Cook gently for another 10 minutes until the fruit is tender but still holds its shape, tasting and adjusting the sugar to your liking.
- Slake the sweet potato starch in a little cold water until smooth, then pour it into the simmering pudding in a thin stream while stirring constantly so no lumps form.
- Continue stirring for 3 to 4 minutes until the mixture thickens enough to coat a spoon, finish with the juice of the limes for brightness, then ladle into bowls and dust with cinnamon to serve warm or chilled.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Lime
- lemon
What to serve with Mazamorra Morada
- Aji de Gallina Chicken
- Anticuchos Beef
- Arroz Chaufa Chicken
- Carapulcra Chicken
Tips & common questions
How long does Mazamorra Morada take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lime?
Try lemon. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Mazamorra Morada suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Mazamorra Morada is an original Peruvian recipe developed in-house by Consomee. Photo: Lima (Perú) - Restaurante El Embrujo - Mazamorra morada.jpg by Mover el Bigote, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.