A ripe mango can be a soft finger food, but some varieties are fibrous or slippery. The important checks are softness, removal of the hard pit and whether each piece can be managed without long tough fibres.
Wash the mango and select ripe flesh that yields gently under pressure.
Peel carefully and slice away from the hard central pit. Remove fibrous or tough sections.
Cut soft flesh into thick, easy-to-grasp spears, checking that the pieces squash easily. Serve fresh under supervision.
Choose mango flesh that squashes easily under gentle pressure, cut away the hard stone and remove skin. Offer wide soft spears for a baby who grasps with the whole hand; use smaller soft pieces as feeding skills develop. Avoid tough stringy sections.
Serve thick mango spears that are easy to hold.
Cut into smaller strips or cubes.
Mango is not one of the commonly listed major allergens, but any food can cause an allergic reaction. Follow a clinician's advice for known allergies.
Keep prepared, untouched mango refrigerated in a covered container and use promptly; discard pieces handled or partly eaten by baby.
Keep prepared, untouched mango refrigerated in a covered container and use promptly; discard pieces handled or partly eaten by baby.
This guide is informed by current guidelines from leading health organizations:
