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Cinco de Mayo Recipes
Sweet Mango Dessert Tamales
By National Mango Board
INGREDIENTS
12 large, dried corn husks, soaked
in warm water to soften
2 cups masa harina (corn flour)
1/2 cup softened butter
1/2 cup brown sugar
1 teaspoon baking powder
1 1⁄4 teaspoon cinnamon
2 cups Kerns mango nectar
2 cups chopped ripe mango (about 2 mangos)
Lime wedges (garnish)
For: 12 servings.
PREPARATION
Remove husks from water and pat dry. In a medium bowl beat together
masa, butter, brown sugar, baking powder and cinnamon until
fluffy. Beat in nectar until smooth. Spread equal amounts in
the center of each corn husk; top with 2 tbsp. 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.
Mango Topping: Combine 1⁄4 cup orange liqueur or orange
juice, 1⁄4 cup brown sugar, 1 Tbsp. butter and dash cinnamon
in a small saucepan. Cook over medium heat for about 5 minutes
or until slightly thickened, stirring frequently. Stir in 2
cups chopped ripe mango (about 2 mangos) and cook for a few
minutes more. Serve warm sauce over warm tamales with lime wedges
on the side.
