Peach and mango mash

Peach and mango mash



  • 1 peach
  • 1 mango


Score an “X” into the side of the peach and lie, X-side down, in a small saucepan of water (the water should come no more than halfway up the peach).

Bring the water to a boil, reduce and leave to simmer uncovered on low heat until cooked.

Remove the peach from the water and once cool enough, peel away the skin, cut and discard stone.

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 peach pieces into a blender and blend until smooth.

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Serving Suggestions


  • Mangoes are tropical fruits and therefore not ideal for babies younger than six months, but eight months old 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 his or her bottom after it passes through.
  • Can be frozen for up to six weeks. If you’ve used frozen mango or peaches, do not refreeze.
  • This recipe was created by Belinda Graham for Kidspot.

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