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Mango Restaurant Review: Potatoes and hot yellow aji peppers are mainstays of Peruvian cuisine, and they make a surprisingly tasty combination in the causa de salmon, a variation on a classic national dish that’s often served alongside lomo saltado, a spicy beef stir-fry. The two can also be found separately on Mango’s menu --- for example, the potatoes alongside sautéed grouper with tomatoes and onions or the aji peppers with shrimp in a white wine sauce. For dessert, try the pionono, a rolled sponge cake with caramel, or the chocolate cake, made according to an old family recipe. The fairly short wine list includes very reasonably priced South American options; the cocktail menu starts strong with a pisco sour. The setting is warm and welcoming, thanks to the Calvo family’s experience operating four restaurants in Peru before coming to St. Louis, where they operated a catering company prior to launching Mango.