Courtesy of National Mango Board
12Servings•45 Min.Prep Time•1 Hr.Cook Time•
原料：
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
说明：
- 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 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 c. orange liqueur or orange juice, 1/4 c. brown sugar, 1 Tbsp. butter and dash cinnamon in a small saucepan.
- Cook over medium heat for about 5 min. or until slightly thickened, stirring frequently.
- Stir in 2 c. 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.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
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