Sweet Mango Dessert Tamales

Sweet Mango Dessert Tamales


  • 12 corn husks (large, dried, soaked in warm water to soften)
  • 2 cups masa harina de maíz ((corn flour))
  • 1/2 cup butter (softened)
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon cinnamon
  • 2 cups mango nectar
  • 2 large, ripe mangos (peeled, pitted and cubed (makes approximately 2 ½ cups. Use 2 tablespoons for tamales and reserve 2 cups for Mango Topping) )
  • 1/4 cup orange juice or orange liquer
  • 1/4 cup brown sugar
  • 1 tablespoon butter
  • 1 dash cinnamon


  • lime wedges (garnish)


Step 1 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 of mixture in the center of each corn husk; top with 2 tablespoons 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
Step 2 Combine ¼ cup orange liqueur or orange juice, ¼ cup brown sugar, 1 tablespoon 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.
Step 3 Serve warm sauce over warm tamales with lime wedges on the side.


© 2011 National Mango Board. Recipe and photo used by permission of the National Mango Board. All rights reserved.