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Mazamorra Morada Recipe | Receta Mazamorra Morada

Mazamorra Morada Recipe | Receta Mazamorra Morada

Mazamorra Morada is a popular Peruvian dessert pudding often served with Peruvian arroz con leche.

The main ingredient for a Mazamorra morada recipe is maiz morada, Peruvian purple corn.

Follow the steps below to make your own authentic peruana Mazamorra morada.



Ingredients List:

  • 1 lb Maiz Morada - Dried Purple Corn
  • 1 Pineapple, Peeled & Chopped, Keep Rind
  • 1 Quince, Peeled, Cored and Chopped, Keep Peel
  • 3 Cinnamon Sticks
  • 3 Cloves
  • 1 Granny Smith Apple, Peeled & Cored
  • 1/2 Cup Dried Prunes
  • 1/2 Cup Dried Apricots
  • 1/2 Cup Corn Starch or Sweet Potato Starch
  • 1 1/2 Cups Sugar
  • Ground Cinnamon
  • Juice from 1 Lime
  • 10 Cups Water
  • Preparation:

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

    Break the dried purple corn in several pieces. Put in a heavy saucepan along with 10 cups of water, the cloves, cinnamon sticks, pineapple peels, apple and quince peels and cores.

    Bring to a boil over high heat, and cook for 30 minutes, until liquid is a deep purple color and the quince is very soft. Strain the liquid and return to pot. Discard the solids.

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

    Add 2 cups chopped pineapple, chopped apple, prunes, apricots, and sugar to the pot. Bring mixture to a boil, turn the heat to medium and simmer for 20 minutes to soften the fruits.

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

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