Mango Baby Puree
Ripe mango blended into a bright, silky puree for babies in under a minute. No cooking, no added sugar.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A ripe mango is already sweet, soft and juicy, so it turns into a golden puree with no cooking at all. Look for mangoes that smell fruity at the stem and give a little when pressed. There is no sugar, salt or honey in this puree, only the fruit, and a spoonful of water if you want it thinner.
The Thermomix® TM7™ blends the mango smooth in under a minute, with one scrape of the spatula in between. Smaller yellow honey mangoes, also called Ataulfo or champagne mangoes, have fewer fibers and make the silkiest puree. In Florida's summer mango season, local fruit is perfect.
Made in the Thermomix® TM7™
Mango Baby Puree
Makes: About 600 g (2 1/2 cups), 20 small portions
- Prep10 min
- Cook0 min
- Total10 min
- Serves20
Ingredients
Instructions
- Peel the mangoes completely, cut the fruit away from the pit and place it in the mixing bowl in pieces.
- Blend 30 sec/speed 5-10, increasing speed gradually.
- Scrape down the sides of the mixing bowl with the spatula and blend 20 sec/speed 10, until very smooth. If it is too thick, add water, 1 tbsp at a time.
- Serve a small portion in a bowl, at room temperature or slightly chilled.
Tips
- Ask your pediatrician before starting solids and about the right texture for your baby's age. First purees are usually very smooth; for the very first tastes, you can press the puree through a fine sieve to hold back any fibers.
- Keep the puree covered in the fridge up to 3 days, or freeze it in an ice cube tray, then move the cubes to a freezer bag and use them within 2 months. Thaw in the fridge overnight.
- No ripe mangoes? Thaw 600 g (4 cups) of frozen mango chunks in the fridge and blend them the same way.
- Serve from a small bowl, not from the storage jar, and throw away what your baby does not finish.
