Applesauce with carrots and mango
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Calories 97, total fat 0 G., saturated fats 0 G., proteins 1 G., carbohydrates 25 G., fiber 4 G., cholesterol 0 mg, sodium 33 mg, sugar 19 G.
Calories 97, total fat 0 G., saturated fats 0 G., proteins 1 G., carbohydrates 25 G., fiber 4 G., cholesterol 0 mg, sodium 33 mg, sugar 19 G.
Mango is a great addition to the now-traditional apple and carrot combination. The puree is delicious. Sliced apples, carrots, and mango are baked in the oven until soft, then blended until smooth. It's perfect for weaning babies or for desserts. The puree can be made ahead of time and stored in the refrigerator for several days or frozen.
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Recipe:
Peel 3 carrots. Cut 1 mango into chunks. Halve and core 2 Granny Smith apples. Arrange the fruits and vegetables on a parchment-lined baking sheet and bake in the oven at 350°F (175°C) until soft, 20-25 minutes. Puree everything in a food processor until smooth. Let cool, then transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
Exit: 1.5 tbsp.
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