YIELD: 12 tamales
12 large dried corn husks, soaked in warm water to soften
2 cups masa harina
½ cup softened butter
½ cup brown sugar
1 tsp. baking powder
1 ¼ tsps. cinnamon
2 cups mango nectar
2 large ripe mangos, peeled, pitted and chopped to yield 2 ¼ cups, divided
¼ cup orange liqueur or orange juice
¼ cup brown sugar
1 Tbsp. butter
1 pinch or dash cinnamon
1. Remove husks from water and pat dry.
2. In a medium bowl beat together masa, butter, brown 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 ¼ cup chopped mango, divided evenly among tamales. 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.
3. For topping, combine orange juice, brown sugar, butter and 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 and cook for a few minutes more. Serve warm sauce over warm tamales with lime wedges on the side.
Photo and recipe: National Mango Board