Seems like Christmas was only yesterday and I’m already craving tamales again.

Tamales come in all shapes, sizes, fillings, and wrappings, but have to admit that when I first saw this recipe for sweet mango dessert tamales I was a bit skeptical.

In December, my friends over at C&H /Domino Sugar invited me to make these tamales and to host a Facebook live video to share how simple they are to make. Here is the video if you missed it live.

If you are looking for an easy and delicious recipe for sweet tamales this is it. The masa is made with masa harina, butter, mango nectar, brown sugar, and cinnamon. The filling is super simple made with fresh and ripe mangos.

The topping is what takes these tamales over the top with chopped mango simmered in brown sugar, cinnamon butter, and orange liqueur.

These tamales taste like a delicious mango cake and your home will smell fantastic as they steam. The best part about this recipe is that they can be made in less than two hours, including cooking time.

We served and made these tamales at our tamalada and they were a hit.

Surprise your Día De La Candelaria dinner guests with an unlikely tropical twist on the traditional tamal recipe that incorporates mango filling nestled in a sweet mango-flavored masa topped with warm spiked mango preserves.

Are you intimated by mangos? Learn how to perfectly cut a mango into cubes by watching this video.

Sweet Mango Dessert Tamales

4.75 (4 ratings)
A tropical twist on the traditional tamal recipe made with a mango filling nestled in a sweet mango-flavored masa, and topped with warm spiked mango preserves.



  • 12 large corn husks, dried and soaked in warm water to soften
  • 2 cups masa harina, corn flour
  • 1/2 cup butter, 1 stick, softened
  • 1/2 cup firmly packed Domino® Light Brown Sugar
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 2 cups mango nectar
  • 2 cups mangoes, ripe, about 2
  • lime wedges, garnish


  • 1/4 cup orange liqueur or orange juice
  • 1/4 cup firmly packed Domino® Light Brown Sugar
  • 1 tablespoon butter
  • 1 dash cinnamon
  • 2 cups about 2 mango, ripe, chopped



  • Remove husks from water; pat dry.
  • In a medium bowl, beat together masa, butter, sugar, baking powder, and cinnamon until fluffy. Beat in nectar until smooth. Spread equal amounts of the mixture in the center of each corn husk; top with 2 tablespoons of 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 to 1 1/2 hours, then let cool slightly.


  • Combine orange liqueur or orange juice, sugar, butter and cinnamon in a small saucepan. Cook over medium heat for about 5 minutes or until slightly thickened, stirring frequently. Stir in chopped ripe mango; cook for a few more minutes.
  • Serve warm sauce over warm tamales with lime wedges on the side.


If you cannot find fresh mango, use thawed frozen. 
Calories: 255.28kcal, Carbohydrates: 42.58g, Protein: 2.41g, Fat: 9.6g, Saturated Fat: 5.62g, Cholesterol: 22.84mg, Sodium: 83.68mg, Potassium: 214.7mg, Fiber: 2.33g, Sugar: 26.51g, Vitamin A: 1201.1IU, Vitamin C: 28.96mg, Calcium: 69.21mg, Iron: 1.8mg