Michela’s mango, spinach & pine nuts (no cook)

Ingredients

• 1 large handful of baby spinach
• 1 tablespoon pine nuts
• ½ a ripe mango
• 2 tablespoons Greek yoghurt

Method

1. Cut the mango into bite-sized chunks, discarding the skin, then place in a blender (use a hand-held stick blender, if you prefer) or bowl. Add the yoghurt, spinach and pine nuts, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here). If it’s a bit too thick, add a little water to loosen, then serve immediately or keep in the fridge for later.

Source: Jamie Oliver