Sweet Mango & Masa Dessert Tamales
Ingredients
1 package dried corn husks
2 cups masa harina (corn flour for tamales)
1 cup unsalted butter or vegetable shortening, room temperature
1 cup smooth fresh mango puree
½ cup warm water
½ cup granulated sugar
1 tsp baking powder
1 cup finely diced fresh mango (for the filling)
Instructions
- Soak the Husks: Submerge the dried corn husks in a large pot of hot water for 30 minutes until pliable. Drain and pat dry.
- Beat the Fat: In a large bowl, use an electric mixer to beat the butter or shortening until light, fluffy, and aerated (about 3 minutes).
- Mix the Masa: In a separate bowl, whisk together the masa harina, sugar, and baking powder. Gradually alternate adding the dry masa mixture, the mango puree, and the warm water to the fluffy butter, beating constantly until the dough resembles thick, soft frosting.
- Assemble and Steam: Spread about 3 tablespoons of the mango masa onto the smooth side of a softened corn husk. Spoon a line of the finely diced fresh mango down the center. Fold the sides of the husk together to seal the dough around the fruit, then fold the bottom tail up. Place upright in a steamer basket and steam for 60 to 90 minutes until the masa pulls away cleanly from the husk.
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