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Mazamorra morada is a chilled Peruvian dessert made by simmering dried purple corn with cinnamon, cloves and pineapple rind, then thickening the deep purple liquid with cornstarch and loading it with dried apricots, prunes and apple.
There’s something about that color that stops people at the table. It’s almost black-purple, glossy, spooned into cups like a fruit compote that set overnight.
I first had it in Lima, at a market stall next to a cart selling arroz con leche. The two get served together so often that most people just call the combo combinado.
This version sticks close to how my host family made it: simmer, strain, simmer again with the fruit, thicken, chill. No shortcuts on the corn, that’s where the flavor and color come from.
Why You’ll Love This Recipe
- Uses dried purple corn for deep natural color
- Naturally vegan and dairy-free from start to finish
- Make-ahead dessert that tastes better the next day
- Balances warm spice with tart dried fruit
Ingredient Notes
- Dried purple corn: This gives mazamorra its signature color and a faint berry-like flavor. Look for it whole or on the cob in Latin markets or online.
- Pineapple rind: The peel adds fruity sweetness to the simmering liquid without extra sugar. Skip it if you can’t get a whole pineapple, the pudding still works fine.
- Dried apricots: These add tartness and a soft chew once cooked. Dried peaches are the traditional choice in Peru if you can find them.
- Prunes: Prunes deepen the color and add a jammy sweetness. Swap in raisins for a milder, less sticky result.
- Quince: Quince turns tender and floral as it simmers, though it’s optional. Extra diced apple works fine on its own.
- Cornstarch: This is what turns the liquid into a spoonable pudding instead of a soup. Dissolve it fully in cold water first so it doesn’t clump.
- Lime juice: A splash added at the end balances the sugar and sharpens the fruit flavors. Bottled juice works but fresh tastes brighter.
Mazamorra Morada: Classic Peruvian Purple Corn Pudding
Ingredients
Method
- Rinse the dried purple corn under cold water to remove dust. Combine it in a 6-quart / 5.7 L stockpot with the water, cinnamon stick, cloves and pineapple rind.
- Bring to a boil over high heat, then lower to a gentle simmer. Cook uncovered for 45 minutes, until the liquid turns deep magenta-purple and the corn kernels have softened.
- Strain the liquid through a fine-mesh sieve lined with cheesecloth into a large bowl, pressing the solids firmly with the back of a spoon. Discard the corn, cinnamon and cloves. You should have about 2.5 L / 10 cups of purple liquid.
- Pour the strained liquid back into the stockpot and bring to a low simmer. Add the dried apricots, prunes, apple and quince, and cook for 15 to 20 minutes, until the fruit is tender when pierced with a fork.
- Stir in the sugar and salt, and simmer for 2 minutes more until fully dissolved.
- Whisk the cornstarch into the cold water in a small bowl until fully smooth. With the pot at a gentle simmer, pour the slurry in a thin stream while whisking constantly.
- Cook for 8 to 10 minutes, stirring often, until the mixture thickens enough to coat the back of a spoon and leaves a trail when you drag a spoon across the bottom of the pot.
- Remove from the heat and stir in the lime juice.
- Ladle the mazamorra morada into individual cups or one large dish. Let cool at room temperature for 30 minutes.
- Cover and refrigerate for at least 3 hours, or overnight, until fully set into a soft, spoonable pudding.
- Serve cold, dusted with a little ground cinnamon or topped with extra diced fruit.
Notes
- Simmer the corn gently, boiling hard clouds the liquid and dulls the purple color.
- Strain twice if needed, stray corn skins float and turn gritty once chilled.
- Add cornstarch slurry only at a simmer, not a rolling boil, to avoid lumps.
- Sweeten to taste after straining, dried fruit brands vary a lot in sugar content.
Tips for Success
- Rinse the dried purple corn well before simmering to wash off any dust clinging to the kernels.
- Press hard when straining the corn liquid, that’s where most of the color and flavor live.
- Whisk the cornstarch slurry into the pot in a thin stream, stirring constantly, to avoid lumps.
- Chill the mazamorra at least 3 hours so it firms up into a spoonable, not soupy, texture.
- Taste before adding all the sugar, dried fruit sweetness varies a lot between brands.
Variations
- Add a cinnamon stick and diced pear instead of quince for a softer, more floral edge.
- Serve half the batch over arroz con leche for the classic combinado dessert seen at Lima markets.
- Stir in a handful of chopped walnuts just before chilling for texture against the smooth pudding.
Storage and Reheating
Mazamorra morada is meant to be eaten cold, so there’s no reheating step at any point. Once it’s chilled and set, it stays in the fridge as is until you serve it.
Store it covered in an airtight container for 4 to 5 days. Give it a stir before serving since a thin layer can separate on top as it sits.
Skip the freezer. Cornstarch-thickened puddings turn grainy and weep liquid once thawed, so the texture won’t come back right.
Serving Suggestions
Mazamorra morada is often served in the same bowl as arroz con leche, half white rice pudding and half purple corn pudding, a pairing called combinado at almost every market stall in Lima.
On its own, spoon it into small glass cups so the deep purple color shows through. A light dusting of ground cinnamon or a few extra pieces of diced dried fruit on top finishes it off.
It works well after a heavier meal like lomo saltado or aji de gallina, since it’s cold and only lightly sweet compared to a cake or pie.
FAQ
Why is my mazamorra morada too thin?
Your mazamorra morada is thin if the cornstarch slurry didn’t cook long enough or you added too little cornstarch for the amount of liquid. Simmer it for the full 8 to 10 minutes after adding the slurry, stirring often, until it coats the back of a spoon before you take it off the heat.
Can I use purple corn flour instead of whole dried corn?
You can, though the color and flavor come out slightly less intense than with whole dried corn on the kernel or cob. Whisk about 100 g of purple corn flour with a little cold water first, then simmer it with the cinnamon and cloves for the same 45 minutes before straining.
How long does mazamorra morada keep in the fridge?
Mazamorra morada keeps for 4 to 5 days in the fridge when stored in an airtight container. It’s a chilled dessert to begin with, so there’s no reheating step, just spoon it out cold straight from the fridge. Skip freezing, the cornstarch thickener turns grainy and weeps liquid once thawed.
What do Peruvians serve with mazamorra morada?
Mazamorra morada is traditionally served alongside arroz con leche, spooned into the same bowl in a pairing called combinado, half white rice pudding and half purple corn pudding. It’s also served on its own, chilled, sometimes with a few extra pieces of dried fruit or a light dusting of cinnamon on top.
Is mazamorra morada vegan and gluten free?
Yes, mazamorra morada is naturally vegan and gluten free as written, since it’s built from purple corn, dried fruit, sugar and cornstarch with no dairy, eggs or wheat. Just double check your cornstarch brand is processed in a gluten-free facility if that matters for your household.
Is mazamorra morada the same as Colombian mazamorra?
No, they’re different dishes that share a name. Peruvian mazamorra morada is a thickened purple corn pudding with dried fruit and spices, while Colombian mazamorra is usually a savory or lightly sweet corn and milk dish served warm. The purple color and cornstarch thickening are specific to the Peruvian version.
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