Makes 20 tamales
Ingredients
For the coconut mango mixture
1 ripe mango, peeled and chopped
1 cup shredded coconut
¼ cup sugar in the raw
1 vanilla bean, seeds scraped (seeds added to mixture)
â…“ cup coconut milk
For the tamale dough
2 cups masa harina
1 teaspoon lime zest
1 ½ cups coconut mango mixture
½ cup butter
1 teaspoon baking powder
1 teaspoon salt
For the ginger butter
1 tablespoon fresh ginger, grated
½ stick butter
Directions
For the mango mixture
In a medium saucepan place all ingredients in a pan and bring to a low simmer, cook for about 10 minutes and cool.
For the tamale dough
In a large mixing bowl combine the masa harina, lime zest with the mango coconut mixture and butter , mix well. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.
For the wrappers
For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.
For the ginger butter
Mix the butter and ginger until smooth.
To assemble tamales
In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina and mango mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.
Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on a medium heat for about 45-60 minutes or until soft and cooked through.
Serve with butter on the tamales.