Mango Baby Food Puree, Three Ways

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This post was updated on October 19, 2026.

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Growing up in Hawaiʻi, I was lucky enough to enjoy sweet, juicy mangoes when they were in season. Mangoes still remind me of home! When my daughter was little and we were living in Washington State, finding a perfectly ripe mango wasn’t always easy, but I wanted her to experience one of my favorite childhood fruits. That inspired these easy mango baby food purees.

I made three variations: mango + basil, mango + mint, and mango + ginger. They were all delicious, but mango with ginger was my personal favorite! Each one adds a little variety to the naturally sweet flavor of mango.

I used unsweetened canned coconut milk in all three versions for a creamy texture and tropical flavor. You can substitute a little water, prepared infant formula, or breast milk if you prefer.

Fresh or frozen mango works for this recipe. Choose soft, ripe fresh mango, or thaw frozen mango safely in the refrigerator before blending. These purees are intended for babies who are developmentally ready for solids, usually around 6 months old.

Can Babies Eat Mango Puree?

Yes! Mango can be offered as a smooth puree once your baby is ready for solid foods, typically around 6 months. Wash the fruit, remove the peel and pit, and puree the flesh to an age-appropriate texture. As with any food, mango can cause an allergic reaction in some people, so avoid promising that a reaction will be mild or limited to the peel.

If mango is new to your baby, offer a small amount on its own first and watch for signs of an allergic reaction, such as hives, vomiting, or swelling. Severe symptoms, including trouble breathing, require emergency medical care. When introducing foods for the first time, offering one new ingredient at a time can make reactions easier to identify.

If your child has a known food allergy, has reacted to mango before, or you have specific concerns about allergies, ask your pediatrician or allergist for personalized guidance before serving it.

How to Cut a Mango for Baby Food

Mangoes can be a little tricky to cut because they have a large, flat pit in the center. But once you know how to work around it, they’re actually pretty easy to prepare!

Here’s my favorite way to cut a fresh mango for homemade baby food.

Step 1: Cut Around the Pit

Wash and dry the mango. Stand it upright on a cutting board, with the stem end facing up.

Using a sharp knife, slice down one side of the large, flat pit. Repeat on the opposite side to remove the two fleshy halves, also called mango cheeks.

Carefully cut away any remaining flesh from around the pit.

 

Step 2: Score the Mango

Place one mango cheek on your cutting board, skin-side down.

Using a small knife, carefully score the flesh into a grid of cubes without cutting through the skin.

Step 3: Remove the Mango Cubes

Gently push the skin from underneath to turn the mango cheek inside out. The cubes should pop up, making them easy to remove.

Carefully slice the cubes away from the skin with a knife or scoop them out with a spoon.

Repeat with the other half.

Step 4: Prepare the Mango for Pureeing

Check that you’ve removed all the skin and pit. Cut any larger pieces into smaller chunks if needed.

Your mango is now ready to blend into a delicious homemade baby food puree!

Tip: For the smoothest, sweetest puree, choose a mango that is ripe and slightly soft when gently squeezed. If fresh mangoes aren’t in season, thawed frozen mango works just as well.

What Kind of Coconut Milk Should I Use?

Not all coconut milk is the same! Canned coconut milk is generally richer and creamier than the coconut milk beverages sold in cartons. For this recipe, choose plain, unsweetened canned coconut milk without added sugar. Only a small amount is needed for each batch, and it is an ingredient in the puree—not a replacement for breast milk or infant formula.

I’ve enjoyed using Aroy-D coconut milk because I like its creamy consistency. You may be able to find it at an Asian grocery store or online here. Check the current label and ingredients, since formulas and packaging can change.

How to Store Homemade Mango Baby Food

Refrigerate freshly prepared mango baby food promptly in a clean, airtight container and use it within 1–2 days. Discard any puree left in your baby’s serving bowl rather than returning it to the container.

For longer storage, freeze the puree in small portions and use within 1–2 months for best quality. Thaw frozen baby food safely in the refrigerator, and never leave it on the counter to thaw. Click here for more information, tips, and tricks on storing homemade baby food.

I like using baby food freezer storage trays to freeze individual portions. Their snug-fitting lids and stackable design make batch preparation convenient.

Ways to Serve Mango Baby Food Puree

You can serve the mango puree on its own or stir a little into plain, unsweetened, pasteurized whole-milk yogurt once your baby has already been introduced to yogurt and tolerates dairy. Yogurt also adds protein and calcium.

When my kids were little, I also froze some of these mango mixtures into popsicles. Easton loved them as a toddler, and I have sweet memories of Emmalee trying our homemade mango treats. For babies just starting solids, though, I recommend serving this recipe as a spoonable puree instead of a hard frozen popsicle. Frozen treats can present choking or injury concerns depending on their size, hardness, and how they are served. For older children, use an age-appropriate mold and supervise closely.

How to Make Mango Baby Food Puree (3 Ways)

Ingredients for Mango Baby Food Puree:

• 1 cup of mango, fresh or frozen (defrosted)
• 2 tablespoons of canned coconut milk
• 3 teaspoons of fresh basil OR
• 3 teaspoons of fresh mint OR
• 2 teaspoons of fresh grated ginger

Equipment:

• Baby Bullet, Food processor or Blender

Step 1: Prepare the mango.

If using fresh mango, wash, peel, and remove the pit. Cut the flesh into chunks. If using frozen mango, thaw it in the refrigerator before blending.

Step 2: Choose your flavor.

Add 1 cup of mango and 2 tablespoons of unsweetened canned coconut milk to a blender or food processor.

Choose one of the following flavor combinations:

• Mango + Basil: Add 3 teaspoons of fresh basil.
• Mango + Mint: Add 3 teaspoons of fresh mint.
• Mango + Ginger: Add 2 teaspoons of freshly grated ginger.

Step 3: Blend until smooth.

Blend the ingredients until you have a smooth puree.

If the mixture is too thick, add a small amount of water, prepared infant formula, or breast milk until you reach the desired consistency.

Step 4: Serve and enjoy!

Serve the puree immediately, or refrigerate it promptly for later.

You can serve it on its own or mix a little into plain, unsweetened whole-milk yogurt if your baby has already tried and tolerated dairy.

Tip: If herbs or ginger are new to your baby, start with a smaller amount and adjust the flavor as your baby becomes familiar with it.

Try these other stage 2 baby foods!

• Mango + Coconut Rice Baby Cereal
• Red Lentil + Carrot Baby Food Mash
• Cucumber + Melon Baby Food Puree
• Red Pepper + Sweet Potato Baby Food Puree
• Okinawan Sweet Potato Baby Food Puree

Mango Baby Food FAQs

Do You Have to Cook Mango for Baby Food?

No. Soft, ripe mango can be blended without cooking. Wash the mango before cutting, remove its skin and pit, and puree the flesh until smooth.

Can I Use Frozen Mango?

Yes. Thaw frozen mango safely in the refrigerator before blending. Make sure the finished puree is an appropriate texture and temperature for your baby.

Which Mango Puree Flavor Should I Try First?

Plain mango is a good first introduction if your baby has never eaten it. Once your baby has tried the other ingredients individually, experiment with basil, mint, or ginger to offer a variety of flavors.

Can I Make This Puree Without Coconut Milk?

Absolutely. You can use a little water, prepared infant formula, or breast milk instead. Coconut milk adds creaminess but is optional.

A Quick Baby-Feeding Reminder

Disclaimer: This recipe is for babies who are developmentally ready for solids, usually around 6 months old. Introduce new ingredients individually when appropriate, use a safe and age-appropriate texture, and ask your pediatrician about allergy or feeding concerns. This post is for general educational information and is not a substitute for individualized medical advice.

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