Peruvian · dessert
Mazamorra Morada
Mazamorra Morada reads sweetness 7.4, fruity 7.2 and citrus 6.0 on Palate's 0–10 flavor X-ray — a Peruvian dessert, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 1.2 / 10
- Sweet & Fruity — 9.6 / 10
- Sour & Bright — 7.5 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 1.9 / 10
- Aromatic & Spice — 3.5 / 10
The measured notes (of 18)
Sweetness 7.4 · Fruity 7.2 · Citrus 6.0 · Sourness 5.1 · Warm Spice 3.3 · Floral 2.9 · Earthy 1.6 · Richness 1.6 · Nutty 1.3 · Umami 1.1 · Salinity 0.6 · Bitterness 0.6 · Herbaceous 0.5
What's in it (12)
- 4 ears purple corn
- 1 quince peeled and diced
- 1/2 pineapple
- 4 dried figs
- 1/4 cup dried apricots
- 1/4 cup prunes
- 2 cinnamon sticks
- 6 cloves
- 1/4 cup sweet potato starch
- 3/4 cup sugar
- 3 tbsp lime juice
- 1 tsp ground cinnamon
Time & effort: about 1 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 176.4 kcal, 2.1 g protein, 0.9 g fat, 43.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer purple corn cobs with quince, pineapple core and skin, cinnamon, and cloves in plenty of water for about 45 minutes.
- Strain the liquid, return to the pot, add diced dried fruits and sugar, and thicken with dissolved starch, stirring constantly.
- Add lime juice at the end and serve at room temperature or chilled with a sprinkle of cinnamon.
Dishes with a similar flavor shape
- Chicha Morada — Peruvian
- Candied Sweet Potatoes A La Orange — American
- Torrijas de Semana Santa — Spanish · Castile
- Zobo Drink (Hibiscus Punch) — Nigerian
- Atole de Guayaba — Mexican
Keep reading: what sweetness, fruity, citrus mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.