* 12 large dried corn husks, soaked in warm water to soften * 2 c. masa harina * 1/2 c. softened butter * 1/2 c. brown sugar * 1 tsp. baking powder * 1 1/4 tsp. cinnamon * 2 c. mango nectar * 2 large ripe mangos, peeled, pitted, and chopped (makes approximately 2 1/2 c.. Use 2 Tbsp. for tamales and reserve 2 cups for Mango Topping) * Lime wedges
For Mango Topping: * 1/4 c. orange liqueur or orange juice * 1/4 c. brown sugar * 1 Tbsp. butter * 1 pinch or dash cinnamon * 2 c. remaining mango
What to do:
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. 2. Spread equal amounts of mixture 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. 3. Steam for 1 hour, then let cool slightly.
Mango Topping: 1. Combine 1/4 c. orange liqueur or orange juice, 1/4 c. brown sugar, 1 Tbsp. butter and dash cinnamon in a small saucepan. 2. Cook over medium heat for about 5 min. or until slightly thickened, stirring frequently. 3. Stir in 2 c. chopped ripe mango (about 2 mangos) and cook for a few minutes more. 4. Serve warm sauce over warm tamales with lime wedges on the side.