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🍽️ Baby puree with potato, spinach and mango

92 kcal · 30 min · 4 servings

Ingredients

• Mango 50 g
• Spinach 50 g
• Potatoes, floury 50 g
• Rapeseed oil 1 tbsp

Instructions

1. 1. Peel the mango, cut the flesh from the pit, and dice it into small cubes. Wash the spinach thoroughly and let it drain. Peel, wash, and dice the potatoes.
2. 2. In a pot, cover the potatoes with water and bring to a boil. Then cook on low heat for about 10 minutes. Add the spinach and mango and cook for an additional 5 minutes.
3. 3. Then drain everything and reserve the cooking water. In the pot, blend the vegetables with some oil and 2–3 tablespoons of the cooking water until smooth. Transfer the potato-spinach-mango puree to another container, let it cool, and then serve.

Nutrition per serving

• kcal: 92
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 14 g