Carrot, Mango + Apricot Baby Food Puree
All of the orange produce provides your little pumpkin with a big dose of beta-carotene. This easy homemade puree will be devoured by your little one.
Servings: 12 ounces
- 3 carrots, peeled and roughly chopped
- 1 cup mango, peeled and roughy chopped
- 5 dried apricots
Bring 2 inches of water to a boil in a medium saucepan. Place carrots into the steamer basket over boiling water, cover, and cook for 10 minutes. Add mango to the carrots, cover, and cook an additional 5 minutes. Let cool slightly. Reserve steamer water.
Meanwhile, place dried apricots in small bowl and cover with hot water. Let soak for 10 minutes or until plump.
Add all of the ingredients to a blende or food processor and puree for 1 minute adding reserved water in 1/4 cup increments if needed.
Age: 6+ months
Yield: Makes 12 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!