Tropical Mango Smoothie Breakfast Bowl

Tropical Mango Smoothie Breakfast Bowl

The inspiration

  • Pineapple tidbits, canned3 #10 cans

  • Blueberries, wild, frozen, thawed3.5 pounds

  • Granola3.125 pounds

  • Coconut, shredded, unsweetened2.75 pounds

  • Dannon Mango Smoothie50 each

The Technique

1. Drain pineapple tidbits.

2. Thaw blueberries in refrigerator overnight.

3. Serve mango smoothie with a 1/8 cup shredded coconut, ¼ cup thawed blueberries, ½ cup pineapple tidbits and 1 oz granola in a grab and go container with a small bowl and spoon.

4. CCP: keep cold for service, below 41 degrees.

5. Allow students to assemble their own smoothie bowls by pouring smoothie in bowl and top with shredded coconut, pineapple tidbits, blueberries, and granola.

Recipe notes:

  • Use thawed frozen pineapple or mango to replace pineapple tidbits.
  • Portion all ingredients into small containers with lids for easy grab and go!
  • If offer vs serve is not used, complete breakfast by adding a Horizon Organic Low-fat UHT Milk.

Nutrients Per Serving:
Nutrient %DV Nutrient %DV Nutrient %DV
Calories46523%Total Fat (g)10g12%Dietary Fiber12g42%
Protein (g)12g24%Saturated Fat (g)6g30%Sodium (mg)113mg5%
Carbohydrate (g)80g29%Cholesterol (mg)6mg2%Sugar (g)29g


50 Servings
1 serving is 1.75 oz meat/meat alternate, 1 oz grain and 1 cup fruit
Meal: Breakfast