Freezing mango baby food

Mango Puree For Babies - Eating Bird Food

How to make a delicious mango puree out of fresh (or frozen) mango. It’s perfect for serving to baby or to use in recipes.

I don’t know about you, but when I was first introducing Olivia to solids, I definitely went with the obvious choices like sweet potato, banana, avocado and then started exploring foods with more unique flavors.

Mango puree wasn’t something I thought of immediately, but it was the perfect next step. It’s naturally sweet and when blended has a super creamy consistency! It quickly became one of Olivia’s favorite purees.

Why You’ll Love This Recipe

Mango puree is a great stage 1 food for babies because it’s sweet and purees into a really creamy consistency.
You can use fresh or frozen mango and there’s no cooking involved, which makes it so easy!
Despite being low in calories, mangos are chock full of vitamins, minerals and antioxidants.

Are Mangos Healthy?

Absolutely, yes! Rich in vitamins, minerals and antioxidants, mango is especially high in vitamins A and C. Mangos also contain a group of digestive enzymes called amylases (source). These digestive enzymes help to break down larger food molecules, allowing your body to more easily digest them – this is especially great for little tummies just starting with solid foods!

Mangos and Constipation

Because mangos contain plenty of water and dietary fiber, it’s believed to help relieve constipation and even diarrhea. As baby is introduced to new foods they may experience some gastrointestinal issues (like constipation) and mango puree may help alleviate them! (source)

How to Make Mango Puree

Making mango puree is super simple! First you’ll want peel the mango with a paring knife and chop it into chunks. They don’t need to be too precise since you’ll be blending them up. Next, place the diced mango into a high powered blender or food processor.

And blend until smooth!

If the puree is too thick you can add a little water or milk to thin, starting with 1 teaspoon or 1 Tablespoon and adding more as needed. If you’re making this for a baby around 6-9 months I recommend using breastmilk or formula to thin the puree, just for the added nutrients.

How to Serve Mango Puree to Baby

For early stage 1 eaters, mango puree is great served straight up with a spoon. Once baby starts moving into stage 2 and 3 foods you can make fun combination purees (see ideas below) or add mango puree to different foods like yogurt, smoothies and oatmeal. My baby oatmeal recipe would be delicious with mango puree stirred in.

Foods That Pair Well With Mango Puree

With its natural sweetness and creaminess, mango puree pairs well with so many things! Here are some pairing ideas to help make vegetables and grains more palatable to baby:

Green veggies – kale, spinach, avocado, zucchini, peas
Orange veggies – sweet potato, butternut squash, carrot
White veggies – cauliflower
Other fruit – banana, strawberries, peaches, apples, kiwis, pears
Dairy – yogurt, cottage cheese, ricotta cheese
Grains – quinoa, oats
Legumes – chickpeas, lentils
Seasonings and spices – curry, ginger, mint, nutmeg, cinnamon

Mango Baby Food Combo Ideas

Here are some baby food combos with mango that might be fun to try:

Sweet potato and mango
Banana, mango and coconut milk
Mango and pear
Oatmeal and mango
Banana, mango and strawberries
Carrot, mango and yogurt
Spinach, mango and apples

Pineapple and mango is a great combo that I share in my stage 2 baby food combinations post!

Mango FAQ

Should you strain mango puree?

Using a high powered blender or food processor should result in a very smooth consistency, but if you prefer you can put your mango puree through a sieve to reduce the fibers.

How can I tell if a mango is ripe?

When selecting a mango, look for a fruit that gives slightly when squeezed. You only need to apply gentle pressure, similar to a ripe avocado or peach. You will also notice a slightly sweet aroma from the stem.

Can I use frozen mango?

Yes! Frozen mango retains the same health benefits as fresh mango thanks to technologies in flash freezing. You can definitely use frozen mango to make puree. Just thaw the mango overnight in the refrigerator, at room temp or using the defrost setting in your microwave. One thawed, add the chunks to your blender or food process and puree.

Can you freeze the puree if you used frozen mango?

Yes, as long as you cook the mango first! You shouldn’t let frozen foods thaw, puree and re-freeze without cooking them. So if you use frozen mango to make the puree, serve immediately or store in the fridge for a few days, but do not freeze it again unless you cook it. If you cook the frozen mango (simmer or steam on the stovetop) and then puree it, it will be safe to freeze.

What is the best way to cut a mango?

Check out this easy how to cut a mango guide for the best tips and tricks!

How to Store Mango Puree

Fresh mango baby food should be stored in the fridge and used within 3-4 days. For longer storage, I recommend freezing the puree! I like using silicone ice cube tray or freezer safe jars because they make it easier to thaw smaller amounts for serving to babies.

reminder! You shouldn’t let frozen foods thaw (without cooking), puree and re-freeze. So if you use frozen mango to make puree, serve immediately or store in the fridge for a few days but do not freeze it again.

How to Thaw Frozen Puree

I recommend thawing frozen mango puree in the fridge the night before you want to use it, but you can also thaw it quickly with a warm water bath. It thaws quickly if you’re defrosting a small amount to serve to a baby.

Other Ways to Use Mango Puree

Mango puree is great for babies, but there are so many other ways for older kids and adults to enjoy it too. Here are some ideas:

Mix into chia pudding – mango puree is amazing in chia pudding. Use it to make my mango chia pudding!
Swirl into oatmeal or yogurt – drizzle on top of my tropical overnight oats or mix into your favorite yogurt.
Topping for pancakes and waffles – level up your breakfast or brunch by topping pancakes or waffles with this puree. Try it on my greek yogurt pancakes!
Make a smoothie – mango gives smoothies a delicious flavor and texture. You can add the pureed fruit straight into a smoothie, but I love adding using frozen mango puree for smoothies as well. No need to thaw, just pop a couple cubes of mango puree into your blender with the rest of your smoothie ingredients. Try my 3 ingredient mango smoothie with mango, yogurt and milk. Kiddos love this one!
For cakes and desserts – mango puree is often mixed into sweet treats like mango pound cake or mango cheesecake. This mango bread looks delish.
Serve over ice cream – mix mango puree in when making homemade ice cream or simply serve over top of ice cream or frozen yogurt for an extra touch of sweetness that packs in some nutrients! It would be delicious served over my banana ice cream for a tropical treat!
Stir into drinks – make a mango mojito, stir into a vodka soda or use it in place of peach puree in a bellini for a tropical twist. A mango martini also sounds yummy!

More Baby Food Purees

Sweet Potato Puree
Butternut Squash Puree
Peach Puree
Carrot Puree
Pumpkin Puree
Applesauce
Pea Puree
Banana Puree

More Recipes and Resources

Introducing Solids to Baby + My Approach
Healthy Smash Cake
Banana Pancakes For Babies
Baby Yogurt Melts
Oatmeal For Babies

Be sure to check out my full collection of mango recipes as well as all of the baby food recipes here on EBF.

How to Make Mango Puree

5 from 3 votes

How to make a delicious mango puree out of fresh (or frozen) mango. It's perfect for serving to baby or to use in recipes.

Print Recipe Pin Recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings 2

2 ripe mangoes, washed, peeled, and pits removed

Chop fresh mango into large chunks.
Place mango in a high powered blender or food processor.
Blend until totally smooth and serve. If the puree is too thick you can add a little water or milk to thin, starting with 1 teaspoon or 1 Tablespoon, adding more as needed.
Store mango puree in the fridge for 3-4 days or in the freezer or up to 3 months. I like to freeze the puree in silicone ice cube trays or small freezer-safe jars so I can easily thaw small amounts when I want to use them.
I recommend thawing frozen puree in the fridge the night before you want to use it, but you can also thaw it quickly with a warm water bath.

food processor
blender

Using 1 mango – you can try using 1 mango to make the puree, but I’ve found that 2 often works better in terms of having enough volume for blending or processing.
Frozen mango – frozen mango works too. Simply thaw and blend as the recipe instructs. 1 mango is about 1 1/2 cups of mango chunks.

Serving: 4ounces Calories: 70kcal Carbohydrates: 18g Protein: 1g Fat: 0.5g Sodium: 10mg Potassium: 149mg Fiber: 2g Sugar: 15g

DID YOU MAKE THIS RECIPE?

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5-Minute Mango Puree and Toddlers

byAmy Palanjian

Updated February 15, 2022

Jump to Recipe

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Learn the easiest way to transform fresh or frozen mango into a smooth homemade baby food with this easy Mango Puree. You can even make it ahead and freeze some for future week’s too. (I love it so much, I often eat it myself as an adult!)

Mango Puree

Mango is one of my older kid’s favorite fruits, so we almost always have some in the fridge or freezer. And once I realized that it was so easy to transform into puree when we had a baby in the house, everyone has been getting in on the vitamin C action!

This homemade baby food is naturally sweet and creamy. It’s really intensely flavorful and can be served on its own or paired with other foods including oatmeal, yogurt, pancakes, and, really, anything you think sounds good.

Ingredients You Need

To make this baby food puree, you need either fresh mango or frozen diced mango. If using fresh, you’ll want to cut it, which you can do by slicing off two large sections around the hard center. Then score lightly with a paring knife, push outward to expose the pieces, and cut off the flesh.

If using frozen, you’ll want to defrost it at room temperature, overnight in the fridge, or in 15-second increments in the microwave.

How to Make Mango Puree with Frozen Mango

This is so easy! Simply let frozen diced mango thaw overnight in the fridge, at room temperature, or briefly in the microwave. Then it’s ready to use in the recipe.

TIP: You don’t have to drain off the liquid from the thawed frozen mango, as it will blend right into the puree.

Step-by-Step Instructions

Here’s a look at how to make this easy mango puree. Scroll down for the full recipe.

Add your diced mango to a blender.
Blend until smooth, adding water, formula, or breastmilk if needed. (I usually don’t find that any additional liquid is needed if using thawed frozen mango, but depending on the ripeness of your fresh mango, you may need a little.)
Serve or store for later.

TIP: I prefer to store this in small portions so it’s easy to pull out and serve or mix with other foods.

Frequently Asked Questions

What is mango puree made of?

Mango puree is made with just mango, which can be fresh mango or frozen mango of any variety.

What are mango puree uses?

You can serve it as is to a baby, stir it into other baby food, add it to yogurt, use it as a dip for pancakes, or even add it to your own mixed drinks.

What other foods can I mix this with?

It’s delicious with whole milk yogurt, cottage cheese, and oatmeal; drizzled over fish tacos, or used as a dip for Vanilla Waffles or 2-Ingredient Pancakes.

How to Store

You can store any leftovers in the fridge in an airtight container for up to 3 days.
To freeze, place spoonfuls into an ice cube tray. Freeze for 4-6 hours or overnight. Transfer to a freezer storage bag, date and label, and freeze for up to 3 months. Thaw overnight in an airtight container in the fridge.

Best Tips for Success

Use ripe mango, which should feel soft to the touch if fresh and not rock hard as an underripe mango would.
You can use fresh or frozen mango.
To use frozen mango, let it thaw in the fridge or at room temperature (or warm it in the microwave in 15 second increments) before starting the recipe.
You don’t have to drain off the water from the thawed frozen mango, as it will blend right into the puree.
Serve plain or stir into yogurt, cottage cheese, oatmeal, or overnight oats.
This is really delicious in Mango Yogurt.
See more of my favorite Baby Food Pouch recipes, Easy Mango Smoothie, Strawberry Yogurt, Strawberry Puree, and our favorite reusable pouches.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share.

This post was first published January 2019.

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 17kcal

Servings 6 servings

▢ 1 cup diced mango
▢ 2 tablespoons to ¼ cup water, formula, or breastmilk as needed

Place mango into blender.
Blend, adding liquid as needed, starting with the smaller amount.
Serve or store for future use.

Vitamix Blender
Silicone Ice Cube Tray
Reusable Pouch

Use ripe mango, which should feel soft to the touch if fresh and not rock hard as an underripe mango would.
You can use fresh or frozen mango. To use frozen mango, let it thaw in the fridge or at room temperature (or warm it briefly in the microwave) before starting the recipe.
You don’t have to drain off the water from the thawed frozen mango as it will blend right into the puree.
You can store any leftovers in the fridge in an airtight container for up to 3 days.
To freeze, place spoonfuls into an ice cube tray. Freeze for 4-6 hour or overnight. Transfer to a freezer storage bag, date and label, and freeze for up to 3 months. Thaw overnight in an airtight container in the fridge.
A typical serving for a 6 to 7-month-old may be 1/2-1 tablespoons. An older baby may eat more than that.
Serve plain or stir into yogurt, cottage cheese, oatmeal, or overnight oats.

Calories: 17kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 46mg, Fiber: 1g, Sugar: 4g, Vitamin A: 298IU, Vitamin C: 10mg, Calcium: 3mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Baby puree at home: recipes

Baby puree from vegetables and fruits at home: cooking secrets

Vegetable and fruit puree often becomes the first meal of the baby after breast milk or formula, so many mothers prefer to cook it on their own. Although modern manufacturers convince us that baby food is devoid of preservatives and harmful additives, fresh vegetables and fruits are much healthier, especially when it comes to infant nutrition. Yes, and cooking baby puree at home is not so difficult. nine0005

Vegetables or fruits?

Let's try to make baby puree for our beloved baby. Despite the fact that pediatricians of the last century recommended starting complementary foods with fruits, it is better to first introduce the child to vegetables - modern doctors and nutritionists have come to this conclusion. Boiled vegetables do not irritate the gastrointestinal tract, are better absorbed, satisfy hunger, do not cause allergies and increased gas formation. In addition, vegetables do not contain fructose, which irritates the pancreas. And one more weighty argument in favor of the fact that it is better to start with vegetables - fruits are tastier, and if the baby tries them first, he will refuse vegetables, because they will seem to him more insipid. nine0005

How to prepare baby vegetable puree

What can baby puree be made of? The ideal puree for the first feeding is from cauliflower or zucchini. A little later, you can introduce pumpkin, broccoli, carrots, potatoes and green peas. Before cooking, vegetables are washed well, peeled, cut into pieces and cooked - steamed, in the oven or in the usual way, in water. The first two methods are preferable because oven roasting and steaming preserve the vitamins, minerals, nutrients, and natural color in the vegetables. And most importantly - such vegetables are much tastier. Some nutritionists recommend boiling vegetables with their skins on before peeling them, so choose your own cooking method. nine0005

If you do have to cook vegetables in a saucepan, use an enamel pot, add less water and put the vegetables in boiling water. Boil until soft, but do not overcook vegetables and fruits, otherwise they will become tasteless and lose a lot of vitamins. Ready vegetables are chopped with a blender until smooth and slightly diluted with water, vegetable broth, breast milk or mixture to a gruel state, since the child does not yet know how to digest thick food. Small pieces of vegetables in puree sometimes cause the baby to refuse to eat, so the knives in the blender should be well sharpened, and if there is no technique, you can grind the vegetables through a sieve. Salt and spices are usually not added to baby vegetable puree, and if the baby is more than 6 months old, you can put a little butter in the puree. nine0005

A few rules for making baby puree at home

Use only fresh vegetables and fruits.
Water for cooking vegetables must be filtered or bottled.
If you are using frozen foods, choose only whole fruits and vegetables as they retain the most nutrients.
All utensils for preparing baby food should be perfectly clean, so if the knife falls on the floor, it should be washed well. Also, the presence of pets in the kitchen during the cooking process is not allowed. nine0026
Avoid vegetables and fruits high in nitrates, such as spinach, lettuce, beets, melons, and watermelons, in infants' diets.
Store-bought vegetables are recommended to be soaked in water to remove nitrates: 1-2 hours for this, up to 24 hours for potatoes.
Mix sour-tasting fruits and berries with sweet fruits - for example, blackcurrant goes well with a banana or pear. Sour puree is unlikely to please the baby. nine0026
Give your child only fresh food, but yesterday's puree from the refrigerator is better to eat yourself.

DIY fruit puree for children

Children are more likely to eat fruit puree, because fruits are tastier and sweeter. Fruits contain a large amount of vitamins, minerals, trace elements, fiber and antioxidants, so they are very useful for a growing body. However, fruits are strong allergens, especially berries, bananas, pomegranates and apricots, so they should be given with caution, watching the child's reaction. The most low-allergenic fruits are apples and pears, so it is better to start complementary foods with them, and then introduce all other fruits. First, the baby is fed with a one-component puree made from only one product, and then you can mix different vegetables and fruits, and not only among themselves. Very tasty combinations of fruits and vegetables, such as apples and zucchini, pumpkins and pears. nine0005

Fruits must be of good quality, without damage, ripe and juicy, and the rules for preparing fruits do not differ from the rules for cooking vegetables. Naturally, fruit puree is not sweetened with honey and sugar - the later the child learns the taste of sugar, the stronger his health will be.

Aromatic pumpkin puree

Babies love to eat pumpkin because of its pleasant sweet taste, besides pumpkin is very healthy. It contains a whole storehouse of various vitamins, including vitamin T, which normalizes the metabolism in the body. For pumpkin puree, small pumpkins are suitable, since large fruits are not as tasty and difficult to peel. nine0005

Cut the pumpkin in half, and then into small slices, one or two of which (depending on the appetite of the crumbs) cut into cubes. Boil the pumpkin in a double boiler or in water for 20 minutes, while warm, beat with a blender to a smooth puree and dilute if necessary with water or a mixture. Add oil and salt depending on the age of the child.

Gentle Broccoli Puree

One of my favorite homemade baby puree recipes is broccoli. This cabbage is extremely useful because it contains potassium, iron, calcium and other valuable substances. It has much more vitamin C than lemon, and the reason for its nutritional value is its high protein content. nine0005

Separate the broccoli into florets, wash thoroughly and steam for 20 minutes. Cabbage cooks faster in water - fresh broccoli will take 7 minutes, and frozen - about 15 minutes. Broccoli puree does not need much water, it should lightly coat the vegetables. After the cabbage becomes soft, chop it in a blender or pass through a sieve. If you're mashing for kids older than a year old, be sure to add butter - the little ones will gobble up broccoli on both cheeks! nine0005

How to make baby pear puree at home

Pear is a very delicate, tasty and healthy fruit that rarely causes intolerance. In addition to the high vitamin value, the pear has other beneficial properties - it facilitates digestion and removes toxins from the body.

For baby food, choose green pears to reduce the risk of allergies, which are rare among babies. Peel the fruits from the peel and core with seeds, and then stew the pear in a bowl with a thick bottom in a small amount of water for 15 minutes. Let the pear cool slightly and puree it in a blender with a little of the remaining pear broth. For large kids, fruits can not be boiled, but add half a teaspoon of natural honey to the puree. nine0005

Zucchini and apple puree

Little gourmets will love this delicious puree, besides, zucchini is considered the most hypoallergenic vegetables, which, due to their high potassium content, have a beneficial effect on the heart. Apples contain iodine, iron and phosphorus, and due to the high concentration of vitamin C, apples help in the prevention of colds and viral infections.

Wash the zucchini and apples well, de-seed them, cut into pieces and cook in a saucepan for about 20 minutes, considering that the zucchini will cook 5 minutes faster. By the way, apples are steamed for 15 minutes, zucchini - 10 minutes. Next, vegetables and fruits are chopped in a blender, mixed and brought to a boil. For allergic children, this is the best side dish! nine0005

Exotic mango

Sometimes you can pamper your baby with exotic fruits - for example, make mango puree. This is a very delicate fruit with an original taste, containing 12 amino acids and improving sleep.

Choose only ripe fruits that are soft and reddish-yellow in color. Peel the mango from a thick skin and a large bone, put the pulp in a blender, add 2 tbsp. l. water and mash it, and then heat it in a saucepan for several minutes. For a baby up to a year old, it is better to give mashed potatoes with heat treatment to facilitate digestion, and older children can be fed raw mangoes. nine0005

Carrot and Potato Puree

Make normal potato puree without oil. Peel the carrots, grate them and stew them with butter and vegetable broth - about 1 tsp is required for 200 g of carrots. butter and 150 g of broth. When the carrot becomes very soft, wipe it through a sieve, and then put it on a plate, put mashed potatoes on the second half. Let the child choose whether to mix two types of puree for him or eat separately!

Pumpkin and apple puree

This sweet, sugar-free pumpkin-apple puree, cooked in a double boiler, is suitable for children who are already accustomed to “adult” food and are able to perceive a new unusual dish. It is better to take a pumpkin with a gray or green skin and with bright pulp - such fruits contain more vitamins and other useful substances. Apples are green because they have fewer allergens.

Cut pumpkin and apple flesh without peel or seeds into pieces, place in a steamer and cook for 20 minutes. Grind pumpkin, apples and raisins in a blender or by hand with a pusher if the child has already learned to chew. They say that this puree is very good for skin and hair, and you can check the truth of this statement yourself if you start feeding this dish to your baby. nine0005

In autumn, you can take care of preparing vegetables for baby purees. Some vegetables, such as pumpkin, carrots and apples, are stored fresh, and zucchini, broccoli, berries are frozen in small portions, because due to frequent freezing and thawing, vegetables lose vitamins and become tasteless. You can roll up fruit and vegetable puree in jars, but this snack should not be given to babies. Remember that the taste of vegetables determines whether the baby will love them in the future, so try to prepare an appetizing and tender puree - for health and good mood! nine0005

How to freeze zucchini for the winter: 4 ways with photo and video

In summer, zucchini cost a penny and are sold everywhere. But in winter it is almost impossible to find them, and they cost like a wing from a Boeing. The conclusion is simple - we stock up on zucchini in the summer. I tell you how to freeze zucchini in different ways.

You can freeze zucchini like this:

diced
circles
grated
mashed.

The method that works for you depends on what you plan to do with the vegetables after defrosting. If you usually add zucchini to stews or soups, then freezing cubes will suit you. If you like a variety of zucchini pancakes, it will be more convenient to freeze grated zucchini. If you use this vegetable mainly for baby food, freeze zucchini in the form of mashed potatoes.

How to freeze zucchini

To freeze zucchini we need:

Zucchini - 1 kg. It is best to take a young vegetable without seeds. Its skin should be thin. The age of a zucchini is easy to check: you need to run your fingernail along its peel. If traces are easily left on it, then the zucchini is young and suitable for freezing.

Greens - bunch. You can use dill, cilantro, and parsley, but I find dill goes better with zucchini than any other herb.

Plastic bags, freezer container (optional), plastic wrap, ice cube freezer. nine0005

Method 1. Freezing courgettes in cubes

First, wash the zucchini thoroughly in water and cut off the ends.

Before freezing zucchini, make sure that there is ice or ice water in the freezer. Ice is needed to instantly cool the zucchini after blanching, and it is necessary so that the zucchini can be stored in the freezer longer and not lose their taste, color and texture. When blanching, enzymes (enzymes) of vegetables are destroyed, which contribute to the rapid spoilage of products. nine0005

Unblanched zucchini may change color, become hard, tasteless if stored for a long time.

In my opinion, freezing zucchini in cubes is the most versatile. They can be added to soups, stews, stews with sour cream, spices, etc.

Zucchini cut into cubes from 1 to 1.5 cm.

Boil water and dip the zucchini cubes for 2-3 minutes, they do not need to be cooked for a long time (the water does not need to be salted). If there are too many zucchini, then it is better to blanch them in batches so that the water does not cool down and all zucchini blanch evenly. nine0005

Next, drain the boiling water together with the cubes into a colander, pour them into a deep container and immediately pour cold water with the addition of ice cubes - you need to stop the thermal process as soon as possible and cool the zucchini.

After the zucchini has cooled well, drain the water from them, throwing them into a sieve or colander. Transfer the cubes to a clean kitchen towel (waffle or cotton baby diaper is best) so that they do not touch each other. Let them dry well before freezing. nine0005

Some of the cubes can be frozen in their original form, and some can be mixed with chopped herbs - dill, parsley, cilantro to make a mix of zucchini and greens. Such a blank will look more advantageous in a dish.

Dried zucchini with and without herbs should be frozen in the freezer. To do this, sprinkle the zucchini on a dish or a flat tray covered with cling film so that the zucchini does not freeze. And so that the cubes of zucchini with and without herbs do not mix with each other, they can be demarcated with a wooden spoon, a rolling pin or a roll of parchment. nine0005

Leave the zucchini cubes in the freezer for 3-4 hours at -18 degrees or colder. If you leave the zucchini for the night, then they can become very covered with frost, such a preparation will not look very attractive and after defrosting the zucchini will lose a lot of moisture.

Pour the frozen zucchini cubes into a tight plastic bag (most conveniently with a zip fastener), sign the label, remove air from the bag and close tightly. It is convenient to remove air with a drinking straw - you can see how to do it correctly here. nine0005

Send bags of frozen zucchini cubes to the freezer for storage.

Method 2.

Freezing zucchini slices

Zucchini mugs are also a useful preparation. They can not only be fried in batter or baked in the oven, but also used to make ratatouille, casseroles or savory snacks.

Freezing principle similar to freezing cubes.

Zucchini cut into circles of the desired thickness, but not less than 0.7 cm, blanch (or fry in a dry frying pan to slightly evaporate the liquid), cool in ice water, dry on a paper towel, and then freeze on a drip tray or cutting board, tightened food film. nine0005

Frozen zucchini slices come off the board easily and can be transferred to containers or freezer bags.

Sign label, bleed air and close tightly. By the way, it is very convenient to indicate on the label for which dish the zucchini is cut, for example, mugs of zucchini for ratatouille, weight 200 g.

Method 3.

How to freeze grated zucchini

If you often make squash pancakes, this method is for you. In addition, this method of freezing saves a lot of space in the freezer. nine0005

Grated zucchini can be frozen both raw and thermally processed, raw is a faster way.

Coarsely grate the zucchini and squeeze out as much liquid as possible with cheesecloth. Place in freezer bags, flatten and remove air from bags. Close tightly and freeze.

If you choose to freeze thermally processed zucchini, you must follow these steps:

Grate zucchini on a coarse grater. To boil water. nine0005

Transfer the grated zucchini to a sieve (it is important that there is still a deep bowl under the sieve) and pour boiling water well, immersing the sieve in hot water. In this case, the grated zucchini should remain in the sieve in hot water. Soak in hot water for 1 minute, drain and immediately plunge into cold water with ice.

Soak grated zucchini in ice water until completely cold.

Next, raise the sieve to glass the water and squeeze the zucchini from moisture right in the sieve with your fingers, pressing the grated pulp against the walls of the sieve. I highly do not recommend squeezing in your hands, blanched zucchini is much softer than fresh and strongly squeezing the pulp in your hands can damage it and turn it into gruel. nine0005

Transfer the squeezed zucchini to a freezer bag, distributing the contents so that a flat billet is obtained (in this form it will freeze and thaw faster and more evenly, and such a billet is very compact and takes up little space in the freezer), sign the label, remove air and close tightly.

Transfer the bag of grated zucchini to the freezer on a flat surface for long-term storage.

Method 4.

How to freeze zucchini puree

This preparation is suitable for those who like to add zucchini puree to gravies or stews, to minced meat or to feed babies.

Boil zucchini pieces in lightly salted water (for complementary foods - in water without salt), drain the water, transfer the boiled zucchini to a blender bowl and puree until smooth. Let the puree cool.

If your portions of complementary foods are still very small, or you add zucchini puree to other vegetables or meat, it is convenient to freeze the puree in ice cube containers. nine0005

Using a teaspoon, transfer the puree to the ice cube freezers.

Place the container in the freezer on a flat, level surface for 3-4 hours at -18 degrees or below.

After the puree cubes are well frozen, they must be removed from the container. To do this, it is enough to turn the container over onto the board and hit it well - the cubes will fall out by themselves. If the cubes are very frozen to the walls of the container, then they can be slightly pry with a knife.