5-Minute Mango Puree

You can use either fresh or frozen mango for this recipe. It can be served by itself or mixed together with another puree, plain yogurt, oatmeal, or cottage cheese. (It also works as an adult food drizzled over fish tacos or stirred into a drink.)

Course Baby Food

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 17kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup diced mango
2 tablespoons to 1/4 cup water, formula, or breastmilk as needed

Instructions

Place mango into blender.
Blend, adding liquid as needed, starting with the smaller amount.
Serve or store for future use.

Notes

Use ripe mango, which should feel soft to the touch if fresh and not rock hard as an underripe mango would.
You can use fresh or frozen mango. To use frozen mango, let it thaw in the fridge or at room temperature (or warm it briefly in the microwave) before starting the recipe.
You don't have to drain off the water from the thawed frozen mango as it will blend right into the puree.
You can store any leftovers in the fridge in an airtight container for up to 3 days.
To freeze, place spoonfuls into an ice cube tray. Freeze for 4-6 hour or overnight. Transfer to a freezer storage bag, date and label, and freeze for up to 3 months. Thaw overnight in an airtight container in the fridge.
A typical serving for a 6 to 7-month-old may be 1/2-1 tablespoons. An older baby may eat more than that.
Serve plain or stir into yogurt, cottage cheese, oatmeal, or overnight oats.

Nutrition