1. Begin by peeling the ripe mango. Cut the mango flesh away from the pit and chop it into smaller pieces.
2. In a blender or food processor, combine the chopped mango pieces, whole milk, maple syrup (if using), and almond flour.
3. Blend the mixture until it reaches a smooth, puree consistency. If the puree is too thick, feel free to add a little more milk until you achieve the desired texture.
4. Once the mango almond puree is ready, transfer it into a small bowl or storage container.
5. Allow the puree to cool down to room temperature before serving to your baby.

Summary:
This mango almond puree is a nutritious snack option for babies aged 4-10 months. It combines natural sweetness from mango with the creaminess of milk and the nutty flavor of almond flour, offering a rich source of vitamins and healthy fats. The recipe is simple and quick to prepare, requiring minimal cooking. You can store any leftovers in an airtight container in the refrigerator for up to 2 days or freeze in ice cube trays for up to 3 months for convenient portions.

Please note that almonds are a common allergen; ensure your baby has been introduced to nuts safely before serving this dish.