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The Washington Post

Minted Pineapple Mango Puree

Minted Pineapple Mango Puree 6.000

Deb Lindsey for The Washington Post

Oct 9, 2013

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.


Servings: 6

Yield: Makes 1 cup

Ingredients
  • 1 cup chunked mango flesh, preferably red mango
  • 1/2 cup fresh chunked pineapple
  • 6 leaves mint, coarsely chopped
  • Water (optional)

Directions

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.


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Recipe Source

From Tucker Yoder, executive chef at the Clifton Inn in Charlottesville.

Tested by Nevin Martell and Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 25


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 6g 2%

Dietary Fiber: 0g 0%

Sugar: 5g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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