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.
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.
Topping:
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.
Notes
If you cannot find fresh mango, use thawed frozen.