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Culinary Canvas: Mango Blueberry Puree

March 24, 2015

Last week, my little guy and I attended Art Babies. We started the class in our exhibition, Between Action and the Unknown: The Art of Kazuo Shiraga and Sadamasa Motonaga, exploring the large, abstract works of art. He smiled and kicked his little feet, so I could tell he really enjoyed the bright and engaging colors!


Color is something that I’ve been thinking about a lot when it comes to his diet–the more colorful the better! As you might have expected, I enjoy making food for him at home, so I wanted to share a simple recipe that you could try, inspired by the deep and vibrant colors in the exhibition. Be sure to bring your little one on your next visit, then make some colorful food for him or her to enjoy at home–you’ll be feeding his body and his mind! If you’re brave, you might even let him paint his high chair tray–at least you’ll know the paint is safe to eat!

Sadamasa Motonaga, Work 66-1, 1966, oil and synthetic resin on canvas, The National Museum of Modern Art, Tokyo © 2015 Estate of Motonaga Sadamasa

Sadamasa Motonaga, Work 66-1, 1966, oil and synthetic resin on canvas, The National Museum of Modern Art, Tokyo © 2015 Estate of Motonaga Sadamasa

Mango Blueberry Puree

Yields about 16 ounces
Appropriate for 8+ months
Level: Very Easy

1 ripe mango
1 cup fresh or frozen organic blueberries

Prepare the mango by cutting it around the skin, similar to how you would cut an avocado. Note that the pit can be a bit tricky, so do your best to remove it, separating the fruit into two halves. Using a knife, score the fruit up to the skin, being careful not to cut through it. Scoop out fruit pieces and juice, and add to saucepan set on medium-low heat. Add fresh or frozen berries to pan and lightly simmer for about 5 minutes, allowing the fruits to break down slightly and meld their flavors.

Transfer fruit to the bowl of a baby food maker, small food processor, or large measuring bowl, if using an immersion blender. Puree into desired consistency for your baby.

Divide puree into any portion size you’d like and freeze. I find that an ice cube tray works well for small portions that can be pulled out when needed and added to oatmeal, mixed with other fruits, or combined into a larger meal.


baby food maker

Cooked fruit in the baby food maker

blueberry mango puree

Finished puree in ice trays

Original recipe. And of course, be sure to always check with your pediatrician on the appropriate diet for your special little one.

Sarah Coffey
Education Coordinator

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