Mangoes have been one of the world’s favourite fruits for 1000s of years and it’s certainly one of mine. the perfume from a really ripe mango is just wonderful. Its flavour goes perfectly with chicken and paired with the thyme in this recipe gives it a little jamaican feel.

A good source of

• Protein
• Selinium
• Vitamin A
• Vitamin C

Ingredients

• 2 x Skinned Chicken Breasts
• 1 x medium, ripe Mango
• 1/2 x Garlic Clove
• 20g Unsalted Butter
• 1/2 x Teaspoon dried Thyme of 1 x Teaspoon fresh Thyme
• Breastmilk or formula

You will need

• 1 x Large Frying Pan
• 1 x Food processor or hand-held blender or a Baby Dan Food Mill with Serving Spoon
• 1 x Ice Cube Tray or Happy Mummy Baby Cubes Food Portioners (Stage 2)
• 1 x Peeler

Method

1) Prepare the mango by peeling and cutting the the juicy flesh into 1cm cubes.

2) Prepare the chicken also by cutting into 1cm cubes.

3) Melt the butter in the frying pan on a medium heat and add the chicken. Stir thoroughly to coat in butter and fry for about ten minutes until the chicken is cooked through (cut the biggest piece of chicken in half and check it is cooked and not pink).

4) Add the chopped garlic and thyme and stir to coat the chicken. Continue cooking for about 30 seconds.

5) Add your chopped mango and stir thoroughly. Continue to cook for a few minutes until the mango is hot and softens.

6) Empty the contents of the frying pan into your blender of choice. Blend thoroughly while adding enough breastmilk or formula to bring it to a consistency you are happy with. You may need to do this in batches.

5) Fill up you ice cube tray or portioner evenly with the puree and, when cooled completely, place in the freezer.

6) Once frozen you can empty you portions into a freezer bag so you can use the portioners again!

To reheat just warm a portion in a saucepan over a gentle heat or in the microwave. Test the temperature on your top lip.

If you do use a microwave to heat food always remember to stir thoroughly to remove hotspots!