Mango Piyush Recipe

Mango Piyush is a rich and creamy drink made by blending curd with shrikand, mango pulp, nuts and flavours. This recipe is made in summer when mangoes are sweet and easy to fin. It has a creamy taste with a mild tang from the curd. 

It needs only 10 minutes of work and then the drink is chilled in the refrigerator for 30 minutes. Cold Piyush tastes better than the one served right after blending. A small glass is filling so it works as a light dessert also.You can serve this drink to guests or have it on a relaxed holiday.

Jump to:

• About Mango Piyush
• Mango Piyush Ingredients
• How to make Mango Piyush Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Mango Piyush

Piyush comes from Maharashtra and Gujarat where it is served with a festival meal. Shrikhand is the main part and it is mixed with milk to make a drinkable form. Mango Piyush is the summer version of it. Some restaurants keep it as a cold drink on the menu in mango season.

Mango Piyush is a delicious summer cooling drink.It is a close cousin to lassi, the main thing is that piyush has shrikhand so its more rich and creamy.After trying piyush wanted to try mango flavour too as the kids loved piyush so much, and as expected this was a huge hit too.

This recipe has a thick and smooth texture like a lassi. It has a creamy feel because of the shrikhand. This has sweet taste with a little sourness from the curd and the mango flavour comes at the end. Cardamom powder and nutmeg powder adds a warm smell to the drink.

You can change this drink in a few ways. Some people use mango flavoured shrikhand to get a strong taste. You can also add chopped almonds or cashews along with pistachios.

I make this drink on weekends when the mangoes at home are very ripe. Everyone at home drinks it after lunch and ask for another glass. I keep the shrikhand ready in the refrigerator so it is quick to make.

Similar Recipes

• Piyush Recipe
• Shrikhand Recipe
• Mango Shrikhand | Amrakhand
• Milk Masala Powder (Masala Doodh Mix)
• Mango Kheer Recipe | Mango Payasam Recipe

Mango Piyush Ingredients

• Curd - I use fresh and thick curd for this recipe. Do not use very sour curd.
• Shrikhand - I used store bought shrikhand for sweetness and thick texture. You can use any flavour you like.
• Mango - I added ripe and sweet mangoes chopped roughly. It gives the colour and main flavour to the drink. You can use alphonso or any mangoes without fibre.
• Milk - I use boiled milk that is cooled and chilled. It makes the drink light and easy to pour. You can add more if you want a thin drink.
• Sugar - I added sugar only if the mango is not sweet enough. 
• Cardamom Powder - I added cardamom powder for a fresh aroma. It goes well with curd and mango. You can use freshly ground one for better smell.
• Nutmeg Powder - I use a tiny pinch of nutmeg powder. It gives a warm flavour but it is strong. You can skip it if you do not like.
• Pistachios - I added chopped pistachios for a light crunch. It also gives a mild nutty taste on top. You can use almonds also.
• Saffron - I use saffron for the aroma and golden colour. It looks good on the top of the glass. You can soak it in warm milk before using.

How to make Mango Piyush Step by Step

1.To a mixing bowl add curd, then add milk and shrikhand(I used store bought).

2.Add cardamom powder, saffron strands and nutmeg powder along with required sugar.

3.To a blender, transfer the other ingredients to the mixer jar. Blend until smooth and creamy. Adjust consistency according to preference. Thin it by adding more milk if you want.

Serve chilled!

Expert Tips

• Use ripe mango - I choose mangoes which are soft and smells sweet.
• Use thick curd - I always use thick curd for this drink. Thin curd makes the piyush watery and lose the creamy taste.
• Blend till smooth - I blend till there are no lumps in the jar. Shrikhand is thick and it takes some time to blend well.
• Add milk slowly - I add the milk little by little and check the thickness. It is easy to thin it later but you cannot make it thick again.
• Chill well - I keep the drink in the refrigerator for 30 minutes before serving. Cold Piyush feels more refreshing in the hot weather.
• Soak the saffron - I soak the saffron in warm milk for few minutes. The colour and aroma spreads well in the whole drink.

Serving and Storage

Serve this chilled in tall glasses and you can add chopped pistachios and few saffron strands on top for serving and it goes well as a cool drink after lunch or during guests visit at home.

Store leftover in a closed bottle in refrigerator and use within 1 day for best taste and texture and it stays good when stored properly. Stir well before drinking.

FAQS

1. Can I make mango piyush without shrikhand?

Yes you can make it with only curd and mango and it still taste good. Add little more sugar and cardamom powder for better flavour.

2. Can I use frozen mango?

Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending so it mix smooth.

3. Why my piyush is thin?

It may be due to watery curd or too much milk. Use thick curd and add milk slowly next time.

4. Can I skip the nutmeg powder?

Yes you can skip it and the drink still taste good. Nutmeg gives a mild warm flavour.

5. Can I make it in advance?

Yes you can blend and keep in refrigerator and it stays good for 1 day. Stir well before serving because it settle at the bottom.

If you have any more questions about this Mango Piyush Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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