Mazamorra morada is a traditional Peruvian dessert made from purple corn. Its vibrant color and unique flavor make it a beloved sweet treat across Peru, especially enjoyed during the month-long celebrations of Día de la Canción Criolla. This dessert is typically served warm and is known for its rich, fruity...
Ingredients
purple corn1/2kg
of sugar1kg- of chuño flour (or cornstarch)10tbsp
- juice of lemons2
- apple, peeled and diced1
- quince, peeled and diced1
- pineapple, peeled and diced1
- peaches, peeled and diced2
- of cherries1/2cup
cinnamon stick1- ground cinnamon1tsp
cloves4
Nutrition (per serving)
Calories
383.7kcal (19.19%)
Protein
1.8g (3.68%)
Carbs
97.7g (35.52%)
Sugars
90.2g (100%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Purple Mazamorra
- Step 1
Wash and shell the purple corn.
- Step 2
Place it in a pot, cover with water, and boil until the corn is cooked.
- Step 3
Remove from heat and strain the liquid. Discard the corn solids.
- Step 4
Add enough water to the strained liquid to make a total of 3 liters. Strain again for clarity.
- Step 5
Pour the liquid into a clean pot over medium heat.
- Step 6
Add the sugar, whole cloves, cinnamon stick, pineapple, quince, peaches, dried apricots, and cherries.
- Step 7
Let it cook until the fruits are soft.
- Step 8
In a small bowl, dissolve the chuño flour (or cornstarch) in a bit of cold water. Slowly add it to the pot, stirring constantly.
- Step 9
Add the lemon juice and continue cooking, stirring constantly to prevent sticking.
- Step 10
The mixture is ready when it becomes thick and pulling a spoon across the bottom reveals the pot for a second.
- Step 11
Remove from heat, discard the cinnamon stick, and let the mixture cool.
- Step 12
Spoon the purple mazamorra into individual glasses and sprinkle with ground cinnamon.
Nutrition (per serving)
Nutrition (per serving)
Calories
383.7kcal (19.19%)
Protein
1.8g (3.68%)
Carbs
97.7g (35.52%)
Sugars
90.2g (100%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If purple corn isn’t available, you can substitute with bottled purple corn concentrate, but reduce the added sugar slightly, as the concentrate is often sweetened.
For best flavor, let the mazamorra rest for at least an hour after cooking. The spices and fruit will meld beautifully as they cool.
FAQS
How should I store leftovers?
You can store it in an airtight container in the refrigerator for up to 5 days. It may thicken more as it chills—just stir in a little water if needed when serving.
What can I serve with Mazamorra Morada?
Serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Is it gluten-free?
Yes. As long as you use chuño flour or certified gluten-free cornstarch, Purple Mazamorra is naturally gluten-free. Always double-check labels to avoid cross-contamination.
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