This is a wonderful applesauce recipe for babies, toddlers and even adults. Both my girls love it and it’s a great way to freeze some of those local blueberries as the season ends.
If your interested (or know someone interested) in learning more about making your own baby food, I have a class coming up on November 11th: Adventures in Baby Food Making .
Mango Applesauce Ingredients5-6 Apples (Gala, Fuji or similar) Water for steaming 1 RIPE Mango ¼ cup raw Blueberries (optional) Nutmeg (optional)
Core and slice the apples, leaving the skins on until after steaming (this will help lock in the nutrients during steaming). Steam the apples until very tender (as your child gets used to chunkier textures less steaming time will be needed). While the apples are steaming cut your mango into cubes and set aside (See Mango cutting 101 for help) Reserve some of the cooking liquid. Let the apples cool till almost room temp then remove the skins. This should be fairly easy to do with your fingers or a spoon. Puree the apples and mango in either a food processor till the desired consistency is reached. For added texture and taste cut blueberries into halves or quarters, then fold into the applesauce. This recipe will keep up to 3 days in the fridge or 3 months in the freezer. Will fill about 3 ice cube tray (15-30 servings)