Hi! My name is Emily and I'm a writer, a wife to Nick and mother to two very sweet little girls named Daisy and Ella. We live in a quaint little town outside Philadelphia, PA, with our two black lab sisters.


I started this blog as a way to stay connected with friends and family after Daisy was born and it has now become a home for musings on everything from our favorite family recipes, books, travel destinations and, ultimately, my quest to balance work, life, self-care and family - all while staying grateful. Happy reading!

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Quick & Easy Baby Food Recipe: Mango "Sorbet"

January 25, 2017

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.


Mango "Sorbet"

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)!

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