• Remove softened corn husks from water and pat dry.
• In medium bowl, beat together masa, butter, brown sugar, baking powder and cinnamon until fluffy. Beat in mango nectar until smooth.
• Spread equal amounts of mixture in the center of each corn husk. Top each with 2 tablespoons chopped mango.
• Bring in the sides of the corn husks so that the edge of the masa meet, then fold in both ends to enclose filling.
  
• Steam for 1 hour, then let cool slightly.

Mango Topping

•  Combine orange liqueur or juice, brown sugar, butter and cinnamon in a small saucepan. Cook over medium heat for about 5 minutes or until slightly thickened, stirring frequently.
  
• Stir in 2 cups diced mango and cook for a few more minutes.