Recipe Description
Mango season in Malaysia usually lasts from around May till June where you have an abundant varieties from Rainbow, Susu, Black Gold to Lily. Personally, I find Lily and Rainbow delicious although Rainbow has a tinge of sourness sometimes. Black Gold is sweet overall but tends to be more fibrous towards the middle. For bubs, I chose Lily mangoes and only took the choicest cuts, which is slightly below the skin and not too near the core. This way, the puree won’t end up with too much fibre. Furthermore, mommy gets to snack too!
Feel free to select any mango types as mangoes have their natural sweetness and every parent has a choice to choose the level of sweetness that you wish to give your baby!
For blending, although we are usually given a choice of either breast milk, water or formula, I usually go for water with sweet fruits.
Recipe Ingredient
- 1 mango, ripe
- adequate breastmilk or drinking water or formula, for blending
Instructions
- To easily cut the mango, half it (with skin intact).
- Score the mango haves with the tip of your knife, drawing diagonal lines on it.
- Easily scoop out the flesh using a spoon to be blend.
- Place into blender and pour in a little water to aid the blending.
- Remove and fill up ice trays.
- Transfer the frozen cubes into a resealable bag and store in a labeled section in the freezer to prevent from mixing with other foods.
- Enjoy feeding your baby!
