Ingredients
1. Mango nectar (1c)
2. cinnamon (5/8tsp)
3. baking powder (1/2tsp)
4. brown sugar (1/4c)
5. softened butter (1/4c)
6. masa harina or corn flour (1c)
7. dried corn husks, soaked in warm water to soften (6 large)
8. ripe mangoes, peeled, pitted and chopped (1large)

For Mango Topping:-
1. Brown sugar (2tbsp)
2. orange liqueur or orange juice (2tbsp)
3. remaining mango (1c)
4. cinnamon (1/2pinch)
5. butter (1/2tbs)

Method of preparation:-
1. Take out the husks from water and pat dry them. Take a bowl of medium size, beat butter, masa harina, cinnamon, baking powder and brown sugar in it until the mixture becomes fluffy. Then beat nectar in it until it becomes smooth.

2. Take pat dried corn husks and spread the mixture in the center of each husk. Then spread 2 tablespoon of chopped mangoes on the top. Then fold the ends of corn husks to cover the filling. Steam the filled husks for about 1 hour and then keep them to cool slightly.

3. Mango Topping; take a small saucepan, place it over medium heat. Add orange juice, butter, brown sugar and cinnamon in it. Cook this mixture for about 5 minutes by stirring regularly until it becomes thickened.

4. Then add 1 cup of chopped ripe mangoes in it and cook it for few minutes more. Serve it over warm tamales.