Tangy and sweet, this is a great combination of flavors your whole family can enjoy!

Carrot, Mango, and Apple Purée
3 medium carrots, peeled
1 mango, cut into chunks
2 medium Granny Smith or Rome apples, halved and cored

Preheat the oven to 350 degrees Fahrenheit.

Arrange the carrots, mango, and apples on a rimmed baking sheet and roast until the fruit has browned and the carrots are tender, 20 to 25 minutes.

Scrape the fruit and carrots into a blender and purée until smooth. Serve or store appropriately.

Martine’s Notes
I cut my carrots into pieces (about 2 inches) before roasting. I find they become tender faster and at about the same time as the apples this way. Also, I’ve used other baking apples when more convenient.

Source: Fresh Start by Tyler Florence