Below is the main video I used, to which I modified it based on other videos.
The purple one is rhubarb and blueberry (My rhubarb is about to bite the dust as it’s just been too hot and now the grasshoppers are sheering it. So won’t be usable for much longer).
The lighter colored one is filled with chunks of mango…
By Apollo’s stinky armpits, these are awesome…Heh.
Ingredients:
Masa:
3 C. Masa
1+1/4 C. Sugar
1 tsp. Baking powder
1 tsp. Salt
1 tsp. Cinnamon
2 Tbls. Cornstarch
1 can of A Taste of Thai Coconut Milk (Unsweetened)
About 1+1/2 c. Water
Boil til tender rhubarb and blueberries with one or two tablespoons sugar. (I used about 1 cup of rhubarb and blueberries with about 1/2 cup of water).
Mix in half of the masa mix.
For the mango mix, add about 1/2 cup more water, and toss in about 1/2 inch cubed mango chunks. I used yellow mangos for this one.
I had never heard of sweet ones before, but watching Max Miller on youtube, and a Navajo making their version, I just had to give them a try, heh.
Ate three of them this morning while they had been in the fridge overnight, wow…Wow! They are even better chilled. I am definitely going to have to try some different things and see just how far I can push these babies, . Ooh, I have a sweet tater…Hmm! Sweet tater pai fill’d t’mahlez (Yeah, don’t try to write a Southern accent, )
Blue corn flour and mango (yeah, I laughed for a good five minutes after opening these, ). this time I put more cinnamon in the dough, and it’s still good.
I have rhubarb I got from the store in the freezer, so not sure what I’ll do with that yet, and I have plans of making some honey ones, too, but I think I want to put something else with them as well. Not sure, but meh, I am done for the moment and need to relax.
. Ooh, I have a sweet tater…Hmm! Sweet tater pai fill’d t’mahlez (Yeah, don’t try to write a Southern accent, 
)
