Mango Smoothie Bowl USDA Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
This quick and easy Mango Smoothie Bowl recipe is a refreshing combination of frozen mangoes, Greek yogurt, agave, and vanilla.NSLP/SBP CREDITING INFORMATION One smoothie bowl (³⁄4 cup) provides 1 oz equivalent meat alternate and ¹⁄2 cup fruit.
Ingredients
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
Quantity
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
Ingredients
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
Quantity
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
*See Marketing Guide
Ingredients
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
Quantity
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
*See Marketing Guide
Ingredients
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
Quantity
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
*See Marketing Guide
Ingredients
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
Quantity
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
100 Servings
Weight
- 25 lb Greek yogurt, low-fat
- 20 lb Frozen mangoes, diced
- - - Agave syrup
- - - Vanilla extract
Measure
- 3 gal 3 qt Greek yogurt, low-fat
- 3 gal 3 qt Frozen mangoes, diced
- 1 cup Agave syrup
- ½ cup Vanilla extract
*See Marketing Guide
Instructions
- Place yogurt in a large bowl. Cover, and refrigerate at 41 °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 50 servings, purée for 2–3 minutes. For 100 servings, purée for 3–4 minutes.
- Pour mango purée over yogurt. Stir well
- 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 50 servings, use 2 pans. For 100 servings, use 4 pans.
- Critical Control Point: Cool to 41 °F or lower within 4 hours.
- Place 8 oz serving bowls on a sheet pan (18′′ x 26′′ x 1′′). For 50 servings, use 4 pans (13 bowls on 3 pans and 11 bowls on 1 pan). For 100 servings, use 8 pans (13 bowls on 7 pans and 9 bowls on 1 pan).
- Using a 6 fl oz spoodle, portion ³⁄4 cup (about 6¹⁄2 oz) mango smoothie into each bowl.
- Critical Control Point: Hold at 41 °F or below.
- Serve 1 smoothie bowl (³⁄4 cup).
Nutrition INFORMATION
Mango Smoothie Bowl USDA Recipe for Schools
Amount Per Serving
1 smoothie bowl (³⁄4 cup)
Calories
154
Total Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
11
mg
4
%
Sodium
39
mg
2
%
Total Carbohydrate
23
g
8
%
Dietary Fiber
1
g
4
%
Total Sugars
20
g
22
%
Protein
11
g
22
%
Calcium
143
mg
14
%
Iron
1
mg
6
%
Potassium
161
mg
5
%
N/A=data not available
*Marketing Guide
Notes
Cooking Process #1: No Cook.
Yield / Volume
50 Servings:
About 22 lb 12 ozAbout 2 gal 3 qt 1¹⁄2 cups/50 smoothie bowls
100 Servings:
About 45 lb 8 ozAbout 5 gal 2 qt 3 cups/100 smoothie bowls
