Sweet Mango Dessert Tamales

Sweet Mango Dessert Tamales

Filled and topped with fresh mango and brown sugar.

YIELDS

12 servings

INGREDIENTS

Tamales

  • 12 large corn husks, dried and soaked in warm water to soften
  • 2 cups masa harina (corn flour)
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup firmly packed C&H® Golden Brown Sugar
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 2 cups mango nectar
  • 2 cups (about 2) mango, ripe, chopped
  • lime wedges (garnish)

Topping

  • 1/4 cup orange liqueur or orange juice
  • 1/4 cup firmly packed C&H® Golden Brown Sugar
  • 1 tablespoon butter
  • 1 dash cinnamon
  • 2 cups (about 2) mango, ripe, chopped

INSTRUCTIONS

Tamales

Remove husks from water; pat dry.

In medium bowl, beat together masa, butter, sugar, baking powder and cinnamon until fluffy. Beat in nectar until smooth. Spread equal amounts of mixture in the center of each corn husk; top with 2 tablespoons of chopped mango. Bring in the sides of the corn husks so that the edges of the masa meet, then fold in both ends to enclose filling.

Steam for 1 hour, then let cool slightly.

Topping

Combine orange liqueur or orange juice, sugar, butter and cinnamon in a small saucepan. Cook over medium heat for about 5 minutes or until slightly thickened, stirring frequently. Stir in chopped ripe mango; cook for a few more minutes.

Serve warm sauce over warm tamales with lime wedges on the side.



Credit: Recipe Provided Courtesy of the National Mango Board.