Gusto TV Mazamorra Morada Recipe – Peru’s Jewel-Toned Street Dessert

Mazamorra Morada Recipe – Purple Corn Pudding (Peru)

This Mazamorra Morada (Purple Corn Pudding) Recipe is a celebration of Peru’s vibrant flavors and ancient ingredients. Featured on Global Street Eats with Chef Devan Rajkumar, this cherished Peruvian street food recipe transforms purple corn, tropical fruit, and warm spices into a velvety pudding that’s as beautiful as it is delicious. Served hot or chilled, Mazamorra Morada glows with rich color and centuries of cultural heritage in every spoonful.

The Inspiration

In Lima’s bustling plazas and market stalls, large pots of Mazamorra Morada simmer slowly, releasing fragrant waves of cinnamon, clove, and fruit into the air. This dessert, deep violet in color and brimming with flavor, has roots that trace back to the Incan Empire, when purple corn—known as maíz morado—was revered for its rich hue and healing properties. Today, Mazamorra Morada is a beloved street food found across Peru, loved for its balance of sweetness, spice, and tang.

On Global Street Eats, Devan Rajkumar explores this iconic dish with reverence for its ancient ingredients and modern-day appeal. His version honors the simplicity and soul of traditional Mazamorra: purple corn brewed into a spiced, fruit-infused syrup thickened with cornstarch, then brightened with lime juice for a perfect finishing note. The result is luxurious yet comforting—a dessert that bridges indigenous roots and contemporary street culture.

Ingredients

4 dried purple corn cobs
11 cups (2640ml) water
3 cinnamon sticks
1 tsp (4.9ml) whole cloves
Rind of 1 pineapple
1 cup (240ml) pineapple, diced
½ cup (120ml) prunes
½ cup dried (120ml) apricots
½ cup (120ml) dried cherries
1 cup (240ml) granulated sugar
½ cup (120ml) cornstarch
3 limes, juiced

Methods

Add the purple corn cobs, cinnamon sticks, cloves, pineapple rind, and 10 cups of water to a large pot and bring to a boil over high heat. Lower the heat to a simmer and cook for 1 hour.
Strain out all the solids and return the liquid to the pot. Add the diced pineapple, prunes, apricots, cherries, and sugar and heat to a gentle simmer. Continue simmering the pot for 20 minutes.
Mix together the cornstarch and remaining 1 cup water to form a slurry. Pour the slurry into the pot while stirring and continue to stir for 5 minutes, or until the mixture starts to thicken. Add the lime juice and take the mixture off the heat.
Serve warm or chilled in small bowls.

Serving Suggestions

This Mazamorra Morada Recipe can be enjoyed warm or chilled, depending on the occasion and climate. When served warm, it feels like comfort food—perfect for cozy evenings or festive gatherings. When cooled, it becomes a refreshing, jewel-like pudding ideal for summer days. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

For traditional flair, sprinkle ground cinnamon on top or serve in clear glass bowls to showcase its stunning purple hue. In Peru, Mazamorra is often paired with Arroz con Leche (rice pudding) for a duo known as Clásico Limeño, a dessert combination that celebrates texture and contrast. Whether served simply or paired in this traditional way, Mazamorra Morada transforms the everyday act of dessert into an experience full of color, depth, and joy.

Final Thoughts

This Mazamorra Morada Recipe from Global Street Eats with Chef Devan Rajkumar brings the beauty of Peruvian street food into your kitchen—a dessert as visually striking as it is flavorful. With its silky consistency, aromatic spices, and tropical sweetness, this pudding is a testament to Peru’s ancient culinary heritage and modern spirit.

Every bite of this purple corn pudding tells a story of innovation and history, proof that even humble ingredients can create extraordinary food experiences. Whether enjoyed after dinner or as a midday treat, Mazamorra Morada shines as a colorful celebration of sweetness and culture.

Find more recipes from Global Street Eats here!