I’m sharing this mango mint baby food with you all for a very special reason! I have a crazy, exciting, and crazy exciting announcement to make, and, no, I’m absolutely not pregnant.. but..
I’ve launched a handmade, all-natural baby food company! ? everybody!
So, details. The company is called Tiny Hungry and is currently based out of Memphis, TN (and check out my website design, of course!). We start taking orders for local delivery on April 10th, and our first delivery will be that weekend. For the moment, we’re doing à la carte ordering while we work on a regular box delivery and sales at a farmer’s market stall.. but can I just tell you how excited I am?! My love of handmade baby food goes way, way back.
When I was a nanny in Paris, I was saddled with the task of manning the Béaba baby-food machine, whirring up carrots and leeks for little Alexi’s dinner. At the time–this was a long time ago, you guys–homemade baby food was pretty unheard of in the States, but I fell in love with the idea of feeding baby extremely fresh, high quality food with plenty of flavor. Another labor of love, because, of course, food is the best way of showing affection in my world. But, bien sûr, I was 21 and had le zéro intentions of settling down, so I tabled the dreamy thoughts of a future with fresh-baby-food-covered bébés for the mo.
A few years later, when I was more settled, dating O, and established in the blog, my best bloggy friend, Melissa from Simply Whisked, sent me a link to BabyFoodE, a gourmet baby food blog. I spent hours pinning recipes for my future little, I swear. BabyFoodE is unique in the pairings she offers in recipes, almost always including fresh, flavorful herbs or warm spices. Why opt out of these palate-developing profiles in baby’s eat-everything early days, only to have to introduce them at a later date, when their tastes are much, much more set? It simply clicked for me, and I fell madly in love with the idea of one day doing the same for our future little one.
And then, of course, when Leo–our actual bébé–made his debut, the topic of feeding resurfaced. I spent hours upon hours scouring Amazon, reading baby food cookbook samples on my Kindle during nap traps (you know, when baby falls asleep on you and refuses to nap otherwise.. you sacrifice your free time for a nap, because you’re, hrm.. what’s the word.. DESPERATE.), perfecting my wishlists, and poring over recipes in anticipation of the big day we start solids. I have never, ever been as excited as I think I was the day my baby food cookbooks showed up alongside silicon cube mold trays and a universal steamer insert. And it’s been love ever since. The very first two foods Leo had were avocado cilantro purée and sweet potato curry, and he’s a mad man for the stuff. His favorite? Our blueberry spinach kiwi tarragon.. and yes, yes, a thousand times yes, it’s just as good as it sounds.
So when a friend suggested I sell my baby food and toddler snacks to moms who are just as interested in how well their baby eats but don’t necessarily have the time, skill, or even interest in making it themselves, it just made sense. I’m super thrilled to bring Tiny Hungry to life and can’t wait to hear your feedback! We’re definitely a work in progress–holy paperwork!–but I couldn’t keep it to myself any longer.
In honor of Tiny Hungry, I present.. one of my favorite flavor pairings for spring and summer: mango and mint. The mint is a wonderful herb to introduce to baby early, and I think your little will love it just as much as Leo. We do give this purée solo a bit sparingly because we don’t want Leo to get used the incredibly perfect sweetness of the mango, but it’s amazing mixed with other veggies or chicken. And it’s lovely as a little treat here and there or after he’s had some green goodness.
If you’re in the Memphis area, sign up for (actually important) updates via email! We won’t send you blog posts or status updates worthier of Facebook. Nope, this’ll just be seriously important news that you want to hear.
Mango Mint Baby Food
- 2 tbsp ripe large red mangoes , seeded, peeled, and cubed
- 5 pieces medium fresh mint leaves , washed well
- 1/2 cup water , breastmilk, or formula (coconut milk would be wonderful, as well!)
- Blend mango and mint together in food processor or blender until smooth. Add liquid until mixture reaches desired consistency. Stays good in airtight container in fridge for about 5 days; in freezer 4 months.
- Makes about 8 ounces.
You can also use breastmilk, or formula, and coconut milk would be wonderful, as well!