Making baby food is so much easier than I ever expected and there is nothing more rewarding than cooking for your own offspring. Daisy is a very, very happy and social eater - she LOVES eating and shrieks with joy throughout the process of consuming food and this makes it so fun to make food for her! Babies also eat such a little amount in one sitting, whatever you make is bound to last five or six feedings at least, which is MUCH more rewarding than the effort that goes into a dinner your husband basically vacuums in thirty seconds. (Cough cough Nick.)
Mangoes have a TON of Vitamins A, C, K and E - plus a lot of other nutrients that are beneficial to baby. It's not recommended that you serve mango before six months as it can be difficult for baby to break down.
I made up this recipe based on what I had on hand last week and it was a HUGE hit. I always judge baby food based on whether or not it tastes good to me and this is delicious.
1 Fresh, organic mango
1 TBL Coconut Oil
1 TBL Greek Yogurt
1 TSP Water
Peel a mango. Cut into cubes. Drop in food processor with coconut oil, greek yogurt and water. Whir until smooth. For babies around 6 months, make sure puree is fully smooth (I.E. chunk-free). For babies closer to 8 months, a little texture is good and for babies 10-12 months, chunky is best.
Note: this would be delicious served frozen as a dessert and drizzled with chocolate or raspberry coulis (which is super easy to fake: put raspberry jam and lemon juice in a food processor, whir until smooth then heat in a saucepan and drizzle)!