Baby and toddler recipes
🥭 Mango swirl full-fat Greek yoghurt
Thick full-fat Greek yoghurt swirled with fresh mango purée for a simple first dairy breakfast. Yoghurt is a gentle way to introduce cow's milk protein and brings calcium for growing bones.
Makes 1 baby portion
Ingredients
- 2 tbsp Greek yoghurt (plain, full fat, unsweetened)
- 2 to 3 tbsp Mango (ripe, peeled and blended smooth)
Method
- Blend or mash ripe mango until smooth.
- Spoon the yoghurt into a bowl.
- Swirl the mango through and serve.
Serving it to your baby
Plain full-fat yoghurt is ideal from 6 months; avoid flavoured or sweetened pots. Preload a spoon and let baby hold it. From 8 months offer finely chopped soft mango pieces on top instead.
For the rest of the family
Top grown-up bowls with granola, extra mango and passion fruit.
Storing and reheating
Serve straight away. Fresh mango purée keeps covered in the fridge for up to 2 days or frozen in cubes for up to 3 months. Defrost in the fridge and stir into yoghurt cold; no need to reheat.
Weaning with OBubba
Plan meals and log what your baby loved.
OBubba keeps a record of every food your baby has tried and spots the allergens for you, so you always know what is next. Free to download.
Questions parents ask
Can babies have Greek yoghurt?
Yes. Plain, full-fat, pasteurised Greek yoghurt is fine from around 6 months. It contains cow's milk, so offer it as you would any first allergen and watch for reactions.
Why full fat and not low fat?
Babies need the energy and fat-soluble vitamins in full-fat dairy. Low-fat and sweetened versions are not recommended for young children.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).