Apple and mango puree

Apple and mango puree



  • 1 ripe mango
  • 1 apple – Granny Smith or Golden Delicious are best


Peel, core and cut the apple into chunks.

Place in a small saucepan and fill with just enough water to cover the apples.

Boil until tender, constantly checking the water doesn’t dry up.

Cut the mango lengthways as close to the seed as possible.

With your knife, cut the mango flesh-side-up into little squares, being careful not to cut all the way through the skin.

Gently “pop” the mango squares out by pushing from the skin side up and cut the cubes off.

Place cubes of mango and cooked apple chunks into a blender and blend until smooth.

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Serving Suggestions


  • Make a large batch of mango and batch of apple and freeze the fruits separately in cubes. Then you’ll be free to mix either in with other fruits or veggies. Just ensure you never refreeze the second recipe if using defrosted fruits.
  • Mangoes are tropical fruits and therefore not ideal for babies younger than six months, but eight months is ideal. Introduce it alone for four days to ensure there are no reactions before mixing with other fruits or foods. Mangoes can sometimes cause mild allergic reactions – check your baby for rash around the mouth area and the bottom after it passes through.
  • Can be frozen for up to four weeks.
  • This recipe was created by Belinda Graham for Kidspot.

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