At 17, I became a vegan to…um…well…I honestly can’t remember now.
Well, maybe it was to get clear skin or to challenge myself or…save animals…or yeah… I really can’t remember why I started, but when I actually got started, I came to realize that I did it because as a young woman, it felt right. Yeah. That was why.
It was at 17 that I began cooking my own foods. I started that chapter only being able to lentils and toast, but with time, my recipe repertoire expanded.
I left that chapter with a new-found love of cooking and experimenting with flavors and textures.
I’m no longer a vegan anymore, but my enjoyment of cooking is the reason that I used to give others when asked why I prefer to make my daughter’s baby food at home. I just enjoyed the creative act of cooking and wanted to share my love of food with her.
One of the first recipes I ever made for my daughter was a simple Mango puree**. It’s super easy and super tasty, and I’m sharing it below:
1 pound of frozen mangoes (this is usually a bag)**
4 ounces of water (or to desired consistency)
1. Place the frozen mangoes and water in a covered pot, and cook on high for about 8 minutes.
2. Pour everything into a blender, and puree until “silky” smooth.
3. Pour puree mix into one ice cube tray and allow to cool.
4. Wrap and freeze.
That’s it! Enjoy!
*The frozen mangoes also make a great frozen treat (just add a popsicle stick) for a toddler.
**I use a frozen mangoes in this recipe because they are available year round and are less pricey.
**According to Wholesome Baby Food, Mangoes should not be served as a first baby food. It is recommended that they be served, on average, around 8 to 10 months.