1. Lightly toast 1 slice (≈40 g) of whole-grain bread until golden but still a little soft — this gives texture for baby to hold without being too hard.
2. Wash, peel and slice about 100 g ripe mango into long batons roughly 5–7 cm long and about 1 cm thick so your toddler can grasp them easily. Ensure the mango is soft and ripe (not hard).
3. Spoon and spread approximately 50 g plain full‑fat yoghurt evenly over the toasted bread, leaving a small clean edge to help the baby grip the toast.
4. Arrange 3–4 mango batons across the yoghurt so they stick slightly to it. Press gently so they hold in place.
5. Cut the toast into 4 finger-sized strips (about 1–1.5 cm wide) and offer to your toddler while supervising closely. Serve at a warm or room temperature — not hot.

Summary

Easy baby-led weaning breakfast suitable for babies 10+ months. Soft, finger-sized mango batons on yoghurt-topped whole-grain toast make a balanced, self-feeding meal with fruit, dairy and grains. No added sugar or salt.

Storing

Best served fresh. If preparing ahead, store mango batons in an airtight container in the fridge for up to 24 hours; yoghurt can be stored in its container for up to 48 hours. Keep bread separate and toast just before serving to retain ideal texture. Do not freeze assembled toast.

Allergies & Notes

Contains dairy (yoghurt) — avoid if baby has a milk allergy. Mango allergy is rare but possible; introduce new foods one at a time and watch for reactions. Never leave baby unattended while eating; cut pieces appropriate for your child’s grasp and chewing ability and watch for gagging (a normal protective reflex) vs. choking. Do not give honey to infants under 12 months.