Desserts · CRESPO KITCHEN

Sweet Mango Coconut Tamales

Steamed corn dough with small pieces of fruit.

95 min approx.12 servingsFresh mango

Plus 30 minutes soaking husks

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

12 dried corn husks
250 g masa harina for tamales
100 g softened butter
90 g sugar
1 teaspoon baking powder
300 ml warm milk, plus more if needed
200 g finely diced mango
40 g shredded coconut
¼ teaspoon salt

Method

Soak husks in hot water for 30 minutes. Beat butter and sugar until fluffy.
Gradually add masa, baking powder, salt and milk to make a soft spreadable dough; fold in coconut and mango.
Spread on drained husks, fold sides and bottom, leaving room to expand.
Stand in a steamer above the water; steam covered for 60–70 minutes until dough releases from husks. Rest for 10 minutes.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mango.org