Pineapple and mango puree

child eating
child eating 

This summery puree can be refrigerated in individual containers for up to one week, or frozen for up to six months. It makes 1 cup (6 servings).


1 cup chunked mango

1/2 cup fresh chunked pineapple

6 mint leaves, coarsely chopped

Water (optional)


• Combine the mango, pineapple and mint in a deep mixing cup. Use a stick blender to puree until smooth.

• If desired, add water a teaspoon or two of at a time to achieve the desired consistency.

• Transfer to airtight containers for storing.