Mango and Spinach Cakes
From 6 months · 3 little cakes · 25 min
Ingredients
What you'll need
- Egg White
- Mango
- Spinach
Method
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How to prepare each food
Egg White
See the full guide for Egg White
Mango
Choose a ripe, soft mango that gives when gently pressed. Peel it and remove the large flat pit, then mash the flesh smooth or offer a finger-length strip to hold and gum. Ripe mango squishes easily between two fingers.
Smooth mash, or a finger-length strip the baby can hold in a fist.
The large flat pit and the slippery skin are not for babies. Always peel the mango and remove the pit before serving.
Spinach
Cook spinach until soft and wilted, then chop it finely or puree it. It blends easily into other purees, mashed vegetables, yogurt, or well-cooked egg. Serve it folded into a carrier food rather than as loose leaves.
Finely chopped after cooking, or pureed and folded into another food.
Not a high-risk choking food, but a whole raw leaf can bunch up or stick to the roof of the mouth. Cook spinach until wilted and chop it finely, or blend it into a puree, yogurt, egg, or sauce so it mixes through rather than sitting as a loose leaf.
Putting it together
Small pan-cooked cakes of mango, spinach, and egg white, topped with fresh mango.
Cook with Lumi
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Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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