Postre

Japan

Mame daifuku is a beloved Japanese sweet dating back to the Edo period. The sweet consists of a rice cake filled with anko, soybeans, or azuki beans. Mame daifuku is commonly served at Japanese tea ceremonies, although it can also be served alongside coffee. Many believe that it is a morning snack and should be consumed on the same day that it was produced.

Mame daifuku

Similar to a porridge or a pudding, m&auml;mmi is a traditional dish prepared with a combination of rye flour, rye malt, and water. After it has been soaked, it is typically seasoned with dark molasses syrup, and the mixture is then baked in the oven until it develops a thick consistency and a dark-brown color. Despite its unusually sweet taste, m&auml;mmi has been a beloved Finnish dish for centuries, usually associated with Easter and consumed during Lent. Today, it appears in numerous flavors such as chocolate or vanilla, but in the past it was prepared in its most basic variety, when it was only occasionally spiced with bitter orange zest. Traditionally, a dollop of m&auml;mmi is sprinkled with sugar and served with whipped cream, milk, or a thin vanilla sauce on the side. Apart from Finland, this satisfying dish is also popular in Sweden, where it is known as memma.

Mämmi

Syria

Ma'moul bil jibn is a delicious treat made from fine dough filled with a mixture of akkawi cheese and grated mozzarella, giving it a rich flavor and a smooth texture. It is shaped into small discs and baked until golden brown, then topped with powdered sugar, and sometimes garnished with crushed pistachios for added flavor.

Ma'moul bil jibn

Greece

Mamoulia are festive Greek cookies that have been traditionally prepared on the island of Chios, although they are also commonly eaten on other Greek islands. To make the cookies, a dough of flour, butter, fresh milk, sugar, eggs, olive oil, baking soda, baking powder, and brandy is shaped into small balls which are stuffed with a mixture of finely chopped nuts. The filling typically consists of almonds, walnuts, pistachios, and confectioners' sugar, and it is usually flavored with flower water, cinnamon, cloves, and nutmeg. The cookies often take the shape of a pear, and once baked, they are typically sprinkled with flower water and coated with confectioners' sugar before serving. People on Chios commonly offer these cookies as part of the traditional Christmas buffet alongside various other sweet specialties and mezedes (savory appetizers), all washed down with plenty of local wine and raki (a traditional spirit). These cookies are often flavored with the local masticha (resin), and they are also prepared for other special occasions such as weddings.

Mamoulia

Mamuang nam pla wan is a traditional dish. It consists of unripe green mangos and a sticky, sweet, and savory dipping sauce called nam pla wan. The dipping sauce is made with a combination of fish sauce, palm sugar, shallots, chili peppers, shrimp paste, and dried shrimp. The dip can be bought in most stores and markets in Bangkok. Although this version is served with unripe mango slices, there are also versions with similar fruit such as strawberries and sour green apples. The snack is especially popular in the summer, when it can be bought at numerous street stands.

Mamuang nam pla wan

Manchester tart is a traditional tart originating from Manchester, where it was a staple of school dinners until the mid-1980s. The tart consists of a shortcrust pastry base that's spread with raspberry jam and filled with custard, then topped with desiccated coconut and a Maraschino cherry. It is believed that the Manchester tart is derived from Manchester pudding, which dates back to 1860. The list of ingredients for the tart, whether full-size or individual, usually includes shortcrust pastry, milk, raspberry jam, eggs, butter, lemon peel, vanilla, desiccated coconut, sugar, and glace cherries. Once done, the tart is left to chill for a while, and it's then ready to be enjoyed.

Manchester tart

Mandelmusslor are traditional cookies originating from Sweden. They're made with a combination of wheat flour, sugar, ground almonds, butter, and eggs. The ingredients are shaped into a smooth dough, and the dough is then pressed into fluted tart pans made of metal. The cookies are baked until they become golden brown, and once cooled, they're topped with a combination of yogurt, berries, and sugar, or a mix of whipped cream and fruit jam. Mandelmusslor cookies are traditionally prepared during the festive Christmas season in Sweden.

Mandelmusslor

This Greek variety of the ubiquitous soft nougat is traditionally prepared with a light meringue base that is enriched with honey, sugar, and almonds. Though it is mainly associated with Ionian islands such as Corfu, Zakynthos, or Kefalonia, this sweet treat is readily available throughout the country. It is believed that the tradition of preparing mandolato stems from Italian cuisine since the Ionian islands were once under Venetian rule. Nowadays, Greek nougat is available in different varieties that are often flavored with different ingredients, and are occasionally placed between two thin wafers.

Mandolato

Italy

Belonging to the large Italian torrone family, mandorlato di Cologna Veneta is the torrone type prepared exclusively with almonds and not other kinds of nuts. Other main ingredients, as in the case of most types of torrone, are egg whites, honey, and wafer paper. However, mandorlato di Cologne Veneta can also have cinnamon, sugar, and candied citrus fruits as ingredients. It has a hard and brittle texture and usually comes in the form of long bars. First mentions date from the 16th century, while 1852 marks the start of industrial mandorlato di Cologna Veneta production. Initially, it was considered mainly a Christmas treat, but now it can be enjoyed year-round. In honor of this local delicacy, in Cologna Veneta, they hold Festa del Mandorlato every December.

Mandorlato di Cologna Veneta

Mandorlini del ponte are Italian meringue cookies originating from Ferrara. Their name refers to a bridge in the port city of Pontelagoscuro. The cookies are made with egg whites, flour, almonds, sugar, and butter. When properly prepared, mandorlini del Ponte should be crackly and dry, and their texture is achieved by whipping the egg whites in a bowl that is placed over simmering water.

Mandorlini del ponte

Similar to the more famous fave dei morti, mandorlotti are crispy almond cookies from Romagna, more precisely the area between Gatteo, Sala di Cesenatico, and Gambettola, in the province of Forl&igrave;-Cesena. Made with flour, sugar, egg whites, and coarsely chopped almonds, each mandorlotto decorated with a whole almond and baked until crispy. Served lightly sprinkled with powdered sugar, they pair nicely with sweet white wines.

Mandorlotti

Croatia

Mandulat or bademovac is a traditional dessert from Dalmatia, similar to Italian torrone and Turkish halva. This no-bake cake is made with honey and almonds, a combination resulting in an incredibly sweet and caloric treat that can be consumed as a dessert or as a healthy snack.

Mandulat

China

Heuhng mong dung boh deen is a traditional dessert that&rsquo;s often served as a part of dim sum. This mango pudding is a simple combination of fresh mango, sugar, gelatin, and milk. The mangoes are pur&eacute;ed until smooth, then mixed with hot water, sugar, gelatin, and milk. The mixture is poured into ramekins or shallow bowls, and it&rsquo;s then chilled for a few hours before serving. If desired, heuhng mong dung boh deen can be garnished with mint leaves or mango pieces. This dessert is especially popular on hot summer nights due to its refreshing properties.

Mangguo buding

Invented in 1984 in Lei Garden&rsquo;s Singapore branch, mango pomelo sago is a refreshing summer dessert made with mango, pomelo, sago, whole milk or evaporated milk, and coconut milk. Apart from Hong Kong, the dessert is also popular in Singapore and Taiwan.

Mango pomelo sago

Mexico

Mangos a la canela is a traditional dessert originating from Tamaulipas. It's usually made with a combination of large ripe mangos, cinnamon, and sugar. The mango, sugar, and cinnamon stick are covered with water and simmered until the sugar dissolves. The mango is removed from the pan and the remaining liquid is reduced until syrupy and thick. The slices of mango are arranged on a plate, drizzled with syrup (it can be hot or cold), and the dessert is typically served with a scoop of vanilla ice cream on the side.

Mangos a la canela

A beloved Taiwanese ice dessert, mango shaved ice is typically made by shaving mango-flavored ice into a bowl and serving the ice shavings with fresh mango cubes and condensed milk. Other typical accompaniments to the dessert include different types of fresh fruit such as strawberries or kiwi, scoops of mango or vanilla ice cream, pannacotta, sorbet, and jelly. Enjoyed both in summer and winter, this dessert typically has a smooth and melt-in-your-mouth texture and is defined by a fresh, fruity flavor with a mild sweetness.

Mango Shaved Ice

Australia

La tarta m&aring;nha es un postre decadente de Chamorro que consiste en una masa de tarta, un relleno sabroso y un merengue esponjoso y aireado. La palabra m&aring;nha se refiere a la pulpa tierna y dulce de los cocos verdes jóvenes que se usa para hacer el delicioso relleno junto con mantequilla, azúcar, yemas de huevo, vainilla y leche evaporada. La tarta se hornea hasta que el merengue se dore y luego se deja enfriar hasta que esté lista para servir.

Pastel de manha

Manjū is a steamed Japanese confectionery product shaped into various forms and incorporating different ingredients and flavors. Usually, there are two main parts of manju, the outer shell, created out of kneaded wheat or rice flour, and the creamy paste hidden inside the chewy outer layer. The most common variety is produced with wheat flour and filled with red bean paste, popularly called anko or tsubuan. The origins of manjū probably lie in China but are nowadays traditionally associated with Japan. The origin story of this traditional treat says that the original Chinese creation called mantou had a meat filling, but was later altered by the Japanese vegetarian monks and stuffed with a semi-sweet red bean paste. Many varieties grew out of the original form, and the modern fillings include white bean paste and different creams flavored with citrus, fruit, chocolate or vanilla. The outer shell is most commonly made with wheat flour, but rice or any other starchy flour can be employed in its creation. Various colors are often added to the shell, creating an attractive and decorative dessert. Although it is typically considered a confectionery product, manjū can also appear in savory forms and be eaten as a snack. These beautiful and decorative treats play an important part in Japanese culture. The red and white manjū is often given as a thank-you-gift at weddings, and a special variety is often brought to funerals. It is also eaten as an everyday dessert and regarded as the favorite treat among the locals. Because of its alluring appearance, these petite sweets are often sold as traditional Japanese souvenirs.

Manjū

Mansikkakakku is a traditional cake originating from Finland. The cake is usually made with a combination of strawberries, almonds, sugar, egg whites, salt, heavy cream, and vanilla. The egg whites are beaten with salt and sugar until stiff peaks form. The almonds are ground and mixed with sugar, and the mixture is folded into the meringue. The meringue is baked and dried, then topped with whipped cream and strawberries. The process is repeated again with the same layers, and the cake is then chilled before serving.

Mansikkakakku

Spain

Mantecadas de Astorga is a cake traditionally made in the province of Le&oacute;n. It was invented by the pastry chef Juan de la Mata in the 18th century. This sweet cake is made by whisking plain flour, eggs, butter, lard, and sugar, then baking the concoction in the square-shaped, kraft-type paper mold. Mantecadas de Astorga is very sweet and mild in flavor, dominated only by the aromas of butter and eggs. These small cakes usually weigh between 25 to 30 grams and are 5 cm long in diameter. This traditional recipe has been an inspiration for many modern versions, many of which use olive oil in place of butter and are enriched with subtle aromas of vanilla or spices.