Tempeh & Mango

Ingredients

• 50g plain tempeh
• 1/2 ripe mango, peeled and diced

Method

1. 01

   Cut 50g of plain tempeh into small cubes. Steam for 8-10 minutes until soft.

2. 02

   Peel and dice 1/2 ripe mango, removing all fibrous strings. The mango can be used fresh without cooking.

3. 03

   Combine the steamed tempeh and fresh mango in a blender.

4. 04

   Blend until smooth, adding a splash of water if needed. The mango provides a tropical sweetness that balances tempeh's earthy flavour.

How to offer

Serve as a tropical-flavoured smooth puree. Introduce as a soy allergen (tempeh is made from fermented soy). A fun and flavourful way to introduce tempeh.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Freeze in ice cube trays for up to 2 months.