Carrot, Mango and Apple Puree
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- 3 Carrots
- 1 Mango
- 2 Granny Smith or Rome apples
- 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.
Manassero Farms https://www.manasserofarms.com/