Carrot, Mango and Apple Puree

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
1 1/2 cups
Level:
Easy

Directions

Peel 3 carrots. Cut 1 mango into chunks. Halve and core 2 Granny Smith or Rome apples. Arrange the fruits and vegetables on a parchment paper-lined baking sheet and roast in a 350 degrees F oven until tender, 20 to 25 minutes. Puree in a food processor until smooth. Let cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.

Photograph by John Lee by Arrangement with Rodale


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    This recipe is featured in:

    Healthy Meals for Kids