Mazamorra morada thickens purple corn with fruit and spice, creating a chilled Peruvian dessert that is glossy, spoonable, and vividly colored.
15 min prep 20 min cook 49 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the purple corn extract, water, and cinnamon for 10 minutes.
Add the apple and cook for 5 minutes.
Dissolve the starch with cold water so no lumps remain.
Add the starch to the pot and thicken for 4 minutes.
Spoon the mazamorra into bowls and chill for 30 minutes.
💡 Tip: Adding the starch at the final stage lets the dessert set smoothly.
🍽️ Serving suggestion: Serve cold in small bowls with cinnamon sprinkled on top.
~164
kcal calories
1
g protein
38
g carbs
1
g fat
3.1g
Sugar
0.8g
Fiber
10.8mg
Sodium
0g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?