Mango Piyush recipe, mango recipes

Mango Piyush is an authentic Maharastrian cold drink, made using Shrikand | Amarkhand, thick buttermilk and milk with a dash of nutmeg, saffron and cardamom, as main ingredients. Piyush is generally a very thick and creamy drink. Even Piyush is a popular drink in Gujarati cuisine too.  Last year when my friend's in laws family from Mumbai, visited here, her sister in law was telling me about Sabudana Thalipeeth and Mango piyush recipe. I was too fascinated by the recipe and wanted to try this during the mango season. Genrally Piyush is made using Shrikand, but during mango season we can make it using Mango shrikand. I used store bought Mango shrikand recipe, you can make your own Shrikand at home. Generally Piyush is made during fasting, since it is creamy, it will be quite a filling drink.

Also check out my

• 3 ingredients Mango ice cream recipe
• Mango milkshake recipe

Mango Piyush recipe

Recipe Cuisine: Indian|  Recipe Category:Drink
Prep Time: 10 mins   |  Cook time: Nil|  serves: 1-2 | Author: Jeyashri 
Mango Piyush is an authentic Maharastrian cold drink,made using Shrikand, thick buttermilk and milk with a dash of nutmeg, saffron and cardamom.

   Mango Shrikand  1/3 cup
   Milk  1/2 cup
   Thick butter milk | yogurt  1/2 cup
   Nutmeg powder  a pinch
   Saffron  4-5 strands
   Cardamom powder  a pinch
   Sugar  3 tsp
   Alphonso mango pulp*  3 tblsp (optional)
   Almonds   to garnish

*I used mango pulp since my store bought Mango shrikand was too pale in colour.

Method:

• Take out the mango pulp from the mangoes. This is only if you are using store bought Mango shrikand and you are concerned about the colour of the mango piyush. 
• In a mixie jar, add the mango shrikand, thick butter milk, milk, saffron, nutmeg powder, cardamom and sugar.
• Blend well till it becomes smooth and creamy.
• Pour in a serving glass and garnish with chopped almonds.
• Keep this in the refrigerator for 1-2 hrs.
• Serve chilled.

Method with step by step pictures:

• Take out the mango pulp from the mangoes. This is only if you are using store bought Mango shrikand and you are concerned about the colour of the mango piyush. 
• In a mixie jar, add the mango shrikand, thick butter milk, milk, saffron, nutmeg powder, cardamom and sugar.

• Blend well till it becomes smooth and creamy.
• Pour in a serving glass and garnish with chopped almonds.
• Keep this in the refrigerator for 1-2 hrs.
• Serve chilled.

Notes:

1. You can make Piyush by skipping mangoes and make with kesar shrikand.