Safe from 6 months. Mango is high in vitamin C, vitamin A (beta-carotene), folate, and fiber. The vitamin C content significantly boosts iron absorption from other foods eaten in the same meal.
Ripe mango has an intensely sweet, floral, tropical flavor with notes of peach and citrus and a smooth, creamy flesh that is nearly fiber-free when ripe. Unripe mango is much firmer and sharply tart with no sweetness. The flavor remains essentially the same whether fresh or frozen (thawed), making frozen mango a reliable year-round option. It pairs naturally with yogurt, lime, banana, avocado, coconut, black beans, and chili.
Peel, remove pit. Slice along the flat sides of the pit into thick finger-length spears. Ripe mango is very slippery, offering a spear with a thin strip of peel attached on one side helps with grip.
Small cubes from very ripe mango. Roll in hemp seeds or baby oatmeal if too slippery. Great for pincer grip practice.
Any preparation, smoothies, lassi, salsas, or alongside fish and chicken.
Ingredients
Steps
The vitamin C in mango significantly boosts iron absorption from the lentils, making this combination nutritionally ideal for early solids.
Garden notes
Mango is related to poison ivy, some children with skin sensitivities react to the skin (not the flesh). Always peel fully before serving. The flesh is safe from 6 months. Grows as a tree in USDA zones 10-12; dwarf container varieties are possible in colder zones with overwintering indoors.
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