This fresh mango puree with ginger essence and almond flour is a great way to combine a fruit packed with Vitamin C with the protein, calcium, iron and DHA Omega 3 of almonds and the benefits of ginger. It is a wonderful combination, and the best part of this is that you can whip up a batch for your baby, and keep some for yourself as a fresh jam/topping for yogurt, meusli or on a toast. For the ginger, I use modest amounts of liquid from the ginger for the first few months for the baby You can give the actual pieces of ginger (cooked) from 10 months on, as it can be a bit strong and difficult for the baby’s digestion.
My brother used to eat all of Magnus’ babyfood as a snack, and I often used the fruit purees as a base for muffins or flans, because it was always so fresh, flavorful and so good.
So making fresh organic babyfood is not only beneficial to your baby – it is good for the entire family.
Mango Puree with Ginger and Almond
1 very ripe mango
1 tablespoon fresh grated ginger
1 tablespoon almond flour
1. Wash, peel and cut the mango and put it into the food processor and puree until completely smooth.
2. Add the almond flour and puree further.
3. Take the ginger in your hands and press until you get a teaspoon worth of ginger essence. Add into the puree. Mix further and foe baby, serve with cottage cheese, rice porridge or cereal puree. For adults, use as topping for yogurt, or as fresh jam on whole wheat toast or crackers.