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A single martini glass with gluten free and vegan Mazamorra Morada, lime half, grey napkin, flatware.

Peruvian Mazamorra Morada

Tamara Andersen
A pudding-like Peruvian dessert made with Peruvian chicha morada and thickened with sweet potato starch with a lush fruity flavor and warm spices!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Chicha Morada 45 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine Peruvian
Servings 8 servings
Calories 125 kcal


Chicha Morada

  • 15-16 ounces maiz morado purple corn
  • 1 large apple cut in chunks
  • the peel of 1 pineapple
  • 2 cinnamon sticks
  • 5 cloves
  • 5 allspice berries
  • 2 star anise
  • 8 cups water
  • sweetener to taste see notes

Mazamorra Morada

  • 4 cups chicha morada above
  • ¾ cup dried fruit see notes
  • cup harina de camote see notes
  • Juice of 1 lime 2 if not juicy


Chicha Morada

  • Add all ingredients except sweetener to pot or Instant Pot. Cook 25 minutes under pressure with a 10 minute pressure release or 50-60 minutes on the stove at a low boil.
  • Strain, pressing solids to get every drop!
  • Don't sweeten until you use in a recipe!

Mazamorra Morada

  • Sweeten 4 cups of chicha morada to taste. We don't like it real sweet, and about ½ cup sweetener is plenty for us. You may want to taste again after adding the lime juice.
  • Add 3 ¾ cup (reserve ¼ cup) chicha morada to a sauce pan with the chopped dried fruits. Bring to a boil, then reduce to a simmer. Cook 20 minutes to soften the fruits.
  • Whisk the reserved ¼ cup chicha morada with the harina de camote. When smooth, whisk into the pudding. Bring back to a boil.
  • Cook 5 minutes at a low boil, stirring constantly until thickened.
  • Remove from the heat. Whisk in the lime juice.
  • Taste for sweetening and adjust if desired.
  • Dust with ground cinnamon and garnish with thin-sliced fresh fruit as desired. Enjoy!


Serving: 1/2 cupCalories: 125kcal
Keyword mazamorra morada, Peruvian dessert recipes, Peruvian desserts, purple corn pudding
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