Mango Baby Food
Below I'll show you some mango baby food options: mango can be served as a smooth puree or as a soft BLW-style finger food for little hands to explore.
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Servings: mango
Ingredients
- 1 mango *ripe
You can find detailed step-by step-photos above the recipe card.
Instructions
- Wash the mango well before cutting. This is really important, as cutting through the skin can push bacteria from the outside into the flesh.
- Slice off the right and left “cheeks” of the mango, then trim off the remaining flesh around the sides of the pit.
- Scoop out the flesh using a small glass (I like using a little shot-glass style cup for this). It’s my favorite easy and mess-free method!
Mango Puree
- Transfer the mango flesh to a small food processor or blender and blend until smooth, adding a little water as needed to reach your desired consistency.
Baby-Led-Weaning (BLW) options
- For babies around 6 months, I like to offer the mango pit with most of the flesh removed for them to munch on and explore. Some people also like to serve mango as soft spears from 6 months onwards. Once your baby has developed a pincer grasp at around 9+ months, you can serve soft mango spears or bite-sized pieces. Older toddlers 12+ months often enjoy practicing their skills by picking up the mango pieces with a fork.
Equipment
- 1 cutting board + knife
- 1 food processor or blender (when making puree)
Notes
- Use ripe mango: Especially for BLW, choose very ripe, soft mangoes that should be easily squeezable between your thumb and pointer finger.
- To store: Store puree in airtight container in the fridge for 2 days. Instead of letting it sit in the fridge I like to transfer leftover puree that I don't need that day to a silicone ice cube tray and freeze.
- Time saving hack: I let frozen mango puree cubes defrost overnight directly on overnight oats in the fridge.
- Don’t refreeze mango that has already been thawed.
All nutritional information is based on third-party calculations and should be considered estimates.
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