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

  • 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.

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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.

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