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Ingredient: M

Mangoes

Rich in vitamins A, C, and D, mangoes are sweet, fragrant, large-pitted tropical fruits commonly used in Latin American, Asian, and Indian cuisine.

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Mint

More than 30 varieties of this aromatic herb grow throughout the world. Peppermint and spearmint are the most common, but watch for chocolate mint and other interesting kinds at farmers’ markets.

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Mozzarella

Traditionally made in Italy from the milk of water buffaloes, mozzarella is now made mainly from cow’s milk. It melts beautifully, making it the cheese of choice for pizza.

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Edible fungi, mushrooms are mostly water, but they contain powerful flavor compounds—ranging from earthy and peppery to cinnamony and sweet—that enhance other foods. They also are a good source of B vitamins, antioxidants like selenium, and minerals like potassium.

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Mussels

This mollusk, whose tough, sweet meat is full of protein, comes in many varieties. The most common is the purple black type called the blue mussel.

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Mustard Greens

Peppery, pungent, and popular in the South, mustard greens are packed with calcium and vitamins. Some people find them overly bitter, but cooking tames their flavor. Kale, Swiss chard, and spinach all make good substitutes.

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