The feeling of eating mango paste.

The bowl of juicy, yellow mango makha in the picture makes your mouth water at first sight. Just like the thirteen festivals of the twelve months of Bengali calendar, summer afternoons are incomplete without mango makha. The feeling of eating a bowl of spicy mango mash in the scorching heat is not limited to just savoring a dish, but is accompanied by a strange sense of satisfaction, nostalgia, and well-being. The first sensation of eating mango makha is a wonderful explosion of flavor. As you can see in the picture, the mango pieces are a wonderful color between raw and ripe. When such mangoes are mixed with beetroot, salt, chaat masala, burnt dry chili powder, a little sugar and grated cashew nuts, their aroma fills half of the stomach. As soon as you put them in your mouth, the grated cashew nuts first Then the sweet and sour taste of the mango and finally the spiciness of the chili pepper come together to form a harmonious whole. This balance of sour, sweet, and salty flavors instantly removes the dullness of the mouth.

On a lazy and tiring summer afternoon, mango makha works like a magical medicine. When the body and mind are tired due to the intensity of the sun, just a piece of mango makha in the mouth makes the whole body feel refreshed. The joy of picking up mango pieces one by one with that small wooden stick in the picture is incomparable. Most importantly, the feeling of eating mango makha takes us back to our childhood days. The mango makha served in that paper thong by our uncle at the school gate or the one we ate on the balcony during the holidays. Or who doesn't remember the memories of sitting in a circle under the shade of a tree and eating mango maka? The joy of sharing it with everyone is different than eating it alone. And the heavenly satisfaction you get from licking the sweet-sour juice that has accumulated at the bottom of the bowl after the kneading is complete cannot be found in any expensive dessert in the world.