John Myers
Ingredients for 4 servings:
- 300 g mango(s)
- 1 apple or 2
- 25 g raspberries
- 100 ml water
- 1 tsp oil, e.g. rapeseed oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
Baby food, fruit puree
Peel the mango and apple and separate the core and rind. Frozen mango is also acceptable, of course; it makes your work easier and is sometimes cheaper and available any time of year. Place the fruit in a pot and fill with water so that it’s just covered – it’s better to use less water than more, and add more later than wasting valuable vitamins. Bring to a boil briefly, then simmer on low heat for 5 minutes until everything is nice and soft. Then puree. Always add the oil to the fresh puree you intend to serve. 1 teaspoon per 100 grams of puree. I used Golden Delicious apples, which are a very sweet variety, so 1 apple is sufficient. Jonagold, Breaburn, Cox Orange, or Elstar are also permitted, of course. These are the “mild varieties,” but you’re still welcome to experiment! If you choose Golden Delicious, like I did, you can use 30 grams of raspberries, as they tend to taste more sour. With two apples, I used 25 grams of raspberries, but I found them very, very sweet. My daughter likes both versions. I hope I’ve given you some inspiration. Have fun trying it out!
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