Looking to highlight tropical flavors, Clifton Inn executive chef Tucker Yoder gravitated toward a ripe pineapple and a blushing mango in the fruit section. Freshly plucked garden mint added a twist to this sunny baby food combination.
Make Ahead: The puree can be refrigerated in individual containers for up to 1 week or frozen for up to 6 months.
Yield: Makes 1 cup
- 1 cup chunked mango flesh, preferably red mango
- 1/2 cup fresh chunked pineapple
- 6 leaves mint, coarsely chopped
- Water (optional)
Combine the mango, pineapple and mint in a deep mixing cup. Use an immersion (stick) blender to puree until smooth. If desired, add water a teaspoon or two of at a time to achieve the desired consistency.
Transfer to airtight containers for storing.
From Tucker Yoder, executive chef at the Clifton Inn in Charlottesville.
Tested by Nevin Martell and Bonnie S. Benwick.
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