Mango Smoothie Bowl USDA Recipe for Child Care Centers
This quick and easy Mango Smoothie Bowl recipe is a refreshing combination of frozen mangoes, Greek yogurt, agave, and vanilla.CACFP CREDITING INFORMATIONOne smoothie bowl (3⁄4 cup) provides 1 oz equivalent meat alternate and 1⁄2 cup fruit.
Ingredients
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
Quantity
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
Ingredients
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
Quantity
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
*See Marketing Guide
Ingredients
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
Quantity
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
*See Marketing Guide
Ingredients
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
Quantity
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
*See Marketing Guide
Ingredients
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
Quantity
25 Servings
Weight
- 6 lb 4 oz Greek yogurt, low-fat
- 5 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 qt 3 cups Greek yogurt, low-fat
- 3 qt 3 cups Frozen mangoes, diced
- ¼ cup Agave syrup
- 2 Tbsp Vanilla extract
50 Servings
Weight
- 12 lb 8 oz Greek yogurt, low-fat
- 10 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 1 gal 3 qt 2 cups Greek yogurt, low-fat
- 1 gal 3 qt 2 cups Frozen mangoes, diced
- ½ cup Agave syrup
- ¼ cup Vanilla extract
*See Marketing Guide
Instructions
- Place yogurt in a large bowl. Cover, and refrigerate at 40 °F. Set aside for step 5.
- Drain mangoes in a colander. Drain for at least 30 minutes to 1 hour. Set aside for step 3.
- Pour mangoes into a food processor.
- Purée mangoes on medium speed until mangoes have a smooth consistency. DO NOT OVERMIX.For 25 servings, purée for 1–2 minutes. For 50 servings, purée for 2–3 minutes.
- Pour mango purée over yogurt. Stir well. Recommend to prepare in batches of 25.
- Add agave syrup and vanilla extract. Stir well.
- Pour 1 gal 2 cups (about 11 lb 6 oz) smoothie mixture into a half steam table pan (12³⁄4′′ x 10¹⁄2′′ x 6′′).For 25 servings, use 1 pan.For 50 servings, use 2 pans.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Place 8 oz serving bowls on a sheet pan (18′′ x 26′′ x 1"). For 25 servings, use 2 pans (13 bowls on 1 pan and 12 bowls on 1 pan).For 50 servings, use 4 pans (13 bowls on 3 pans and 11 bowls on 1 pan).
- Using a 6-fl-oz spoodle, portion 3⁄4 cup (about 6.5 oz) mango smoothie into each bowl.
- Critical Control Point: Hold at 40 °F or below.
- Serve 1 smoothie bowl (3⁄4 cup).
Nutrition INFORMATION
Nutrition Facts
Mango Smoothie Bowl USDA Recipe for Child Care Centers
Amount Per Serving 1 smoothie bowl (3⁄4 cup)
Calories 154
Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 39mg2%
Potassium 161mg5%
Total Carbohydrates 23g8%
Dietary Fiber 1g4%
Total Sugars 20g22%
Protein 11g22%
Calcium 143mg14%
Iron 1mg6%
*
*Marketing Guide
Notes
Cooking Process #1: No Cook.
Yield / Volume
25 Servings:
About 11 lb 6 oz
About 1 gal 1 qt 2³⁄4 cups/25 smoothie bowls
50 Servings:
About 22 lb 12 oz
About 2 gal 3 qt 1¹⁄2 cups/50 smoothie bowls
