Mango and brie tamales

This memorable meat-free ensemble from the Manna restaurant is a deliciously different western adaptation of a Mexican classic
Mango and brie tamales
  • Rating:
  • Serves: 13
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes plus 20 mins soaking for corn husks
  • Effort: medium



  • 25 corn husks, soaked
  • 600 ml vegetable stock
  • 125 g butter
  • 1½ tsp salt
  • 1 tbsp baking powder
  • 360 ml hot water
  • 500 g brie, chopped
  • 2 mango, chopped
  • 2 red chillies, diced
  • small bunch coriander, chopped
  • 500 g masa harina

for the sauce

  • 1000 g large tomatoes
  • 3 tbsp olive oil
  • 1 large onion, hopped
  • 4 clove garlic, finely chopped
  • 1 tsp cumin
  • ½ chipotle chillies
  • small bunch coriander, chopped
  • 0 2 limes, juice only
  • black pepper

For the bean salad

  • 800 g tinned black-eyed beans
  • 4 spring onions, chopped
  • 1 chilli, chopped
  • handful of coriander, chopped
  • 0 2 limes, juice only
  • 2 tbsp olive oil

For the Pico De Gallo garnish

  • 3 peppers, 1 red, 1 green and 1 yellow, diced
  • 1 red onion, diced
  • 4 tomatoes, deseeded and diced
  • 1 tbsp olive oil

To serve 

  • 10 corn tortillas, fried

Tips and Suggestions

Mexican tamales (tamal is the Mexican "singular" use of the word) are packets of corn dough with a savoury or sweet filling and typically wrapped in corn husks or banana leaves.  The packets are steamed and traditionally eaten served with Atole (masa drink). Contrary to what is found in most American-Mexican restaurants, most tamales are served not with a sauce, but rather simple and plain.


1. Soak the corn husks for 20 minutes.

2. Mix together masa harina, stock, butter, salt, baking powder and hot water and leave to soak.

3. Mix the Brie and mango together with the chilli and coriander.

4. Lay out the corn husks, spread each with 2 tablespoons of masa harina, add a tablespoon of the chopped mango and Brie mixture, roll tightly and tie both ends. Steam for 15 minutes.

5. To make the sauce, grill the tomatoes until blackened. Heat the oil in a frying pan and fry the onions and garlic until softened.

6. Add the cumin and fry for a further 30 seconds.  Add to the blackened tomatoes with the chipotle chilli, coriander and lime juice. Blend with stick blender and season to taste.

7. For the bean salad, mix together the beans, spring onion, chilli and chopped coriander.

8. Stir in the lime juice and season to taste.

9. Mix all the ingredients for the Pico De Gallo garnish together and season to taste.

10. Serve the mango and Brie tamales with the salads and some fried corn tortillas.

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