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3.80 from 5 votes

Mango Smoothie Bowl USDA Recipe for Schools

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.
Course: Breakfast, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Beverage/Smoothie
Program Meal Component: Meat Alternates, Fruits
Meal Service Temperature: Cold
Cooking Method: No Cook
50 Servings
Calories: 154

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

      -

      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

          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).

          Notes

          Cooking Process #1: No Cook.

          Nutrition

          Serving: 1smoothie bowl (³⁄4 cup) | Calories: 154 | Total Carbohydrate: 23g | Protein: 11g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 161mg | Dietary Fiber: 1g | Total Sugars: 20g | Calcium: 143mg | Iron: 1mg