Mazamorra Morada Recipe

Name: Mazamorra Morada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried purple corn; 1/2 pineapple (including rind); 1 quinces (if available); 2 -3 cinnamon sticks; 1 teaspoon whole cloves; 1 apple; 1 cup dried fruit (prunes, apricots, and or or cherries); 1 cup sugar; 3 tablespoons cornstarch; 1 lime, juice of

Servings: persons

1
Place the dried fruit in a heat proof bowl and cover with boiling water. Set aside to cool.
2
Add the purple corn to a large pot and cover with 10 cups of water.
3
Chop the pineapple into small bite-size pieces and reserve. Add the pineapple rind to the pot.
4
Quarter the quince (or substitute a green apple) and add to the pot, along with the cinnamon sticks and the cloves.
5
Bring water to a boil, and boil uncovered for about 30 minutes, until liquid is a deep purple color and the quince is very soft.
6
Strain the liquid, and return to pot. Discard the corn, quince, cinnamon sticks, cloves, and pineapple rind.
7
Separate 1/2 cup of the liquid into a small bowl. Stir the corn starch into the separated liquid until completely mixed and set aside.
8
Add the sugar, pineapple pieces, and a pinch of salt to the liquid. Peel and dice an apple and add to the mixture.
9
Bring mixture to a boil and simmer for about 20 minutes, stirring occasionally, until apple is soft.
10
Whisk the corn starch mixture into the simmering mixture and continue to cook, stirring constantly, for about 5 minutes more or until mixture has thickened.
11
Remove from heat stir in the lime juice. Serve chilled or at room temperature, sprinkled with cinnamon.

484

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb dried purple corn, 1/2 pineapple (including rind), 1 quinces (if available), 2 -3 cinnamon sticks, and more.

Yes, Mazamorra Morada falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mazamorra Morada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions