Mango Spinach Baby Puffs +6M GF

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I cannot count the times I gave baby puffs to my kids as an easy snack on the go or while I was preparing meals. Baby puffs not only represent a light snack but a fabulous entertaining for the little ones, almost better than play dough πŸ™‚

Yes, you can find very good baby puffs at the grocery store, but the homemade ones are so easy to make and you can really control every single ingredient and choose the flavor following your baby’s taste.

Today I would like to share a new baby puff recipe: mango and spinach with rice cereals. Done and, as you can see from the images, totally approved by my two lovely testers, Darien and Nolan. They are the cutest, aren’t they?

The procedure is super simple and easy as always.

In a food processor or tall container if using an immersion blender as I did place all the ingredients starting from the mango (yes, you can use frozen one), baby rice cereals, baby spinach, baking powder, egg yolk, coconut oil.

Puree everything to obtain a smooth consistency

Line a baking sheet with some parchment paper and create small dots of mango/spinach mix with a teaspoon. Not too big or the puffs will not bake in the center. Small dots, 1/2 inch max.

Keep going up until you will use all the mango/spinach mix.

Bake the puffs in preheated oven to 375F for 15 minutes, than reduce the heat to 250F and bake for additional 55 minutes.

The baking phase is the tricky one and the one I receive more comments about. The whole idea is to dehydrate the puffs so that they will get crispy inside and melt in the baby’s mouth. In order to do that we are cooking the inside at the beginning (15min to 375F) and than we are dehydrating them at a low temperature (250F). Every oven is different so I would check them halfway. If you see that they are turning too browinsh, turn the heat down to the minimum allowed by your oven and bake them for longer.

Store them on the countertop in an air tight container with some paper towel inside that will absorb any moist. You want the puffs to stay crispy for as long as possible.

3 from 2 votes
Mango Spinach Baby Puffs Recipe +6M

Easy to prepare homemade baby puffs with rice cereals, GF

Ingredients
  • 1/2 cup rice cereal
  • 1/2 cup fresh mango in pieces
  • 1/2 cup baby spinach leaves
  • 1 tsp baking powder
  • 1 Tbsp coconut oil
  • 1 egg yolk
Instructions
  1. Place all the ingredients in a food processor or tall container if using an immersion blender

  2. Puree everything to obtain a smooth cream

  3. Create small dots of 1/2 inch max on a baking sheet lined with parchment paper

  4. Bake to 375F for 15min. Reduce the heat to 250F and keep baking for additional 55min.

  5. Store on the countertop in an air tight container with some paper towel inside to absorb any moist.

13 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Gabby
    April 19, 2020 at 8:10 pm

    Totally burnt

    • Reply
      Barbara Lamperti
      June 18, 2020 at 6:49 pm

      Ouch, sorry to hear that. The baking phase is the tricky one. Every oven runs a bit differently, I would suggest to reduce the temperature to 350 and 200. Thank you so much! ciao, b

  • Reply
    Michelle
    July 2, 2020 at 5:38 pm

    Hi, I made the puffs today. Very delicious however I did end up making them a bit too big and the center did not bake through. What measuring spoomln size would you recommend? And would adding a bit more mango help smooth the consistency? I found mine to be a bit thicker then expected.

    Thank you for your time,

    Michelle

    • Reply
      Barbara Lamperti
      October 19, 2020 at 6:27 pm

      Hi Michelle! you are right, the puff size really effects the final result in terms of texture. If the dots are too big they will stay a bit wet in the center once baked. With time I found that small puffs between 1/2 and 3/4 inch large are the best, they dry out completely all around and in the center. I’m usually using a coffee teaspoon to size them. If you see that the mix doesn’t have the same texture of the video and is a bit too thick, yes, adding a bit more mango will make it more moist. Let me know how it goes!! Ciao, b

  • Reply
    Michelle
    July 2, 2020 at 5:40 pm

    Sorry meant to spell spoon

  • Reply
    Olivia
    August 7, 2020 at 10:06 am

    Hi! What can I use instead of egg yolk?

    • Reply
      Barbara Lamperti
      October 19, 2020 at 8:07 pm

      You can substitute the egg with 1 Tbsp flax seeds meal mixed with 3 Tbsp water. Let it rest few minutes. When it thickens, add to the mix. Ciao! B

  • Reply
    Tina
    August 14, 2020 at 5:49 pm

    Is 55 minutes at 250 degrees correct or a typo maybe ? That’s drastically longer than the recipe for kale/apple puffs( 250 for 20 minutes), just want to be sure before beginning.

    • Reply
      Barbara Lamperti
      October 19, 2020 at 8:05 pm

      Hi Tina!
      yes, the low temperature baking time here is longer. For the kale/apple is 30min at 250 whereas here it’s 55min at 250. In this recipe I used 1 egg less and the mango is more watery. I double-checked my notes and confirm the times. Still, every oven is different. I use a gas oven. My suggestion is to check them 10/15 min prior the end of the suggested time to test if they are done. The trick is to tap them on top with your finger. They should be dry and no mix should attach to your finger. I hope I was helpful! Let me know if you have any more questions, thank you!! Ciao, b

  • Reply
    Olivia
    August 19, 2020 at 1:28 pm

    Hi! What can I replace the egg with?

    • Reply
      Barbara Lamperti
      October 19, 2020 at 5:53 pm

      Chia seeds! 1 Tbsp chia seeds mixed for few minutes with 3 Tbsp water so that they will get gelatinous. The puffs might be a bit more dense than the version with egg, but they will still be yummy! Ciao, b

  • Reply
    Anna
    September 5, 2020 at 8:45 pm

    This looks delicious! If I use frozen spinach instead of fresh, how much should I use?

    • Reply
      Barbara Lamperti
      October 19, 2020 at 5:28 pm

      1/4 cup will be enough! And squeeze them very well to remove the extra water. Ciao! B

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