Soumi Goswami
Itchy heat, soaring temperature, or disgusting humidity, everything you can think about summer is terrible except for one. Summer is the season of the King of Fruit. Mangoes! Bring the mango madness along in summers. Whip them into shakes, freeze them into ice creams or turn them into chutneys, mangoes win hearts in any form.
Mishti Doi Baked with mango is a heaven on Earth. It is a surrealistic pleasure one can have in light and lip-smacking dessert. When in Bengal, never miss this avatar of mango in a scandalizing affair with Mishti Doi. We are sure that you will get over chocolate Sandesh or pineapple Roshogolla when you have the first bite of Aam Bhapa Doi or Aam Doi. The Best Place to have it- Balaram Mullick (Sweet Shop), Bhowanipur.
Nothing beats the wrath of heat like a Bengali Aam Pora Shorbot. Aam Pora Shorbot is a soothing refuge in the sweltering heat. In Aam Pora Shorbot, raw mangoes baked in a charcoal oven are mixed with Matka water with some mild spices. Aam Pora Shorbot is the heirloom recipe of Bengal’s summer cooler foods.
This unique dish from Bengal comes under the category of bold and bizarre. Because Mango Kasundi is an unbelievable amalgamation of Mango and Kasundi or Mustard sauce. It’s a dip authentic to Bengal, that will linger on your taste buds for longer than you imagine. This flavourful dip is bursting with a pungent mustard aroma mixed with the tang of mangoes.
How can we forget the quintessential recipe of the Bengal platter? Sweet and sour chutney made with raw mangoes and loads of sugar. What is a condiment to the rest of the world is a ‘Chatni’ in Bengal. And it does not change for the Bengalis. This tangy Chatni with the hint of spices is the next-level meal stopper.
When they say, “In search of silver, we got gold”, they meant, in search of mangoes, we got Aamsotto. The rest of the world may savor it as aam papad, but when it comes to Bengal, it gets a Bengali touch. And this turns the lip-smacking mangoes into everyone’s favorite Aamsotto.
