Start your day (or dessert!) with a spoonful of sunshine—this Mango Puree is silky, sweet, and naturally delicious. It comes together in under 10 minutes with just one ingredient and zero fuss. Perfect for smoothies, baby food, sauces, and summery desserts!
Mangoes are in peak season in New Zealand and across Australasia from May to August, making this recipe a go-to during the cooler months when tropical fruit offers a burst of sunshine. Culturally, mango puree shines in many global dishes—from creamy Indian mango lassi to tangy mango chutneys in South Asian cooking. It’s also a popular base in Filipino and Thai desserts.
If you love this recipe be sure to try my Banana Puree and Blueberry Puree recipes, and it pairs beautifully with our Mango and Pineapple Salsa or a dollop of Greek Yogurt Chia Pudding for breakfast.
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💖 Why This Recipe Works
- Naturally Sweet: Mangoes are sweet enough on their own, no added sugar needed.
- Smooth and Versatile: This silky puree can be used in smoothies, baby food, sauces, and even cocktails.
- Quick and Easy: One fruit, one blender, and you’re done in 10 minutes or less.
⭐ Star Ingredients
- Mango: Ripe mangoes are naturally sweet and packed with fiber, antioxidants, and vitamin C. I prefer Ataulfo or Alphonso for their creamy texture and honey-sweet taste.
- Lemon Juice (optional): Just a splash helps prevent browning and enhances the mango’s natural brightness—especially if you're storing it.
- Water: A tiny bit can help loosen the puree, especially if your mango is super ripe and thick.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Tropical boost: Add pineapple or papaya chunks to the blender for a tropical twist.
- Creamier texture: Blend in half a banana or a scoop of yogurt for added creaminess.
- For extra fiber: Stir in ground flaxseed or a teaspoon of chia seeds.
- Zesty twist: Add a squeeze of lime or lemon juice to brighten the flavor.
- Dessert-ready: Stir in cinnamon or vanilla extract for a warm, sweet note.
- Make it a drink: Mix with coconut milk and ice for a refreshing mango cooler.
🔪 How To Make Mango Puree
- Step 1: Wash and peel the mango. Slice the fruit away from the pit and chop the flesh into cubes.
- Step 2: Add the mango chunks to a blender or food processor.
- Step 3: Blend until smooth.
- Step 4: Optional: Add a splash of water or lemon juice to adjust the consistency and prevent browning.
- Step 5: Pour into a jar, serve fresh, or store for later!
- Step 6: Use as a base for recipes or as a baby food.
💡Hint: Use ripe, slightly soft mangoes with vibrant yellow or orange flesh. The riper the mango, the smoother and sweeter your puree will be—no sugar required.
👩🍳 Expert Tips
- Freeze in portions: Pour mango puree into silicone ice cube trays to freeze. Then pop out cubes as needed for smoothies, yogurt bowls, or baby meals.
- Don’t overblend: Stop once smooth—over-blending can add air and make it foamy.
- Strain for extra smoothness: If you want ultra-silky puree, especially for baby food, strain through a fine mesh sieve after blending.
💭 FAQs
Mango puree is incredibly versatile! Use it in smoothies, yogurt bowls, baby food, salad dressings, sorbets, cocktails, or as a sauce for pancakes and desserts.
Yes! Pour it into an ice cube tray, freeze, then store cubes in a zip-top bag. It keeps well for up to 3 months and is perfect for quick portions.
Store fresh mango puree in an airtight container for 3–4 days. Always use a clean spoon to scoop to avoid spoilage.
Ataulfo, Alphonso, or Kent mangos are best—they’re sweet, smooth, and less fibrous. Avoid overripe mangoes that are mushy or sour.
Absolutely! Pureed mango is naturally sweet, full of vitamin A and C, and easy to digest. Always introduce mango on its own first to check for allergies.
💖 Serving Suggestions
Here are some great ways to serve your mango puree:
- Spoon it over buckwheat pancakes, pumpkin waffles, or overnight oats.
- Swirl into yogurt with granola for a tropical breakfast bowl.
- Add to chia puddings or smoothie bowls.
- Use as a fruity base for mocktails or frozen drinks.
- Drizzle over ice cream or mix into popsicle molds.
- Stir into baby oatmeal or mashed sweet potatoes for flavor and color.
🍽 More Fantastic Summer Recipes
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Easy Mango Puree Recipe
Ingredients
- 1 Mango
- 1 Tablespoon Water
- 1 Tablespoon Lemon Juice Optional
Instructions
- Wash and peel the mango. Slice the fruit away from the pit and chop the flesh into cubes.
- Add the mango chunks to a blender or food processor.
- Blend until smooth.
- Optional: Add a splash of water or lemon juice to adjust the consistency and prevent browning.
- Pour into a jar, serve fresh, or store for later!
- Use as a base for recipes or as a baby food.
Notes
- Freeze in portions: Pour mango puree into silicone ice cube trays to freeze. Then pop out cubes as needed for smoothies, yogurt bowls, or baby meals.
- Don’t overblend: Stop once smooth—over-blending can add air and make it foamy.
- Strain for extra smoothness: If you want ultra-silky puree, especially for baby food, strain through a fine mesh sieve after blending.
Just whipped this up with some super ripe mangos and it’s SO smooth and sweet! I’m planning to swirl it into yogurt and maybe freeze some for popsicles later. Anyone else using this for baby food or smoothies?