My kids love variety and this is one of the combinations you can try out. I got this idea from our family friend who prepared mango puree because it was in season at that time and added carrot puree she got from the grocery store. The jar is around $2 dollars! That’s too expensive knowing you can make a whole batch of it for less a dollar.
If the fruits especially mangos and apples are in season, then this is the best time to prepare this combo puree. Interesting tidbit – I found out from our friendly organic farmer producer, carrots are not just in orange colors! It also comes in purple, red and white! And it is also the first veggie processed and put in a can.
Ingredient Selection Tips
- Chose medium sized carrots, with deep green stalk and firm and crisp body. Do not select the ones with cracks or splits. You can also choose baby carrots for easy and short prep time during puree session.
- For mangoes, choose the one with not much bruising. Depending on its variety, the color also varies to indicate its ripeness. Smell the end of the stem and fruity aroma means it is ripe.
- For apple, select the firm one. Use your thumb and middle finger in squeezing it lightly to determine its firmness.
- Of course choose organic to avoid pesticide residue.
|Preparation Time||10 minutes|
|Total Time||15 -20 minutes|
ANOTHER way to do this combo: If you have three separate prepared puree of applesauce, mango and carrot in the fridge, just thaw them overnight, mix well using the blender and add some spices for a twist.
Tip: To avoid wasting the pit of the mango, you can also eat the remaining flesh. Or if you have a toddler, they would surely take pleasure in scraping it off.
Bon appétit for your baby!