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 INFORMATION
One smoothie bowl (3⁄4 cup) provides 1 oz equivalent meat alternate and 1⁄2 cup fruit.
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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