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Mango Restaurant Review: The Calvo family ran four restaurants in Peru before coming to St. Louis, where they operated a catering company prior to launching Mango. Their experience shows. The setting is warm, and service is helpful and patient. Wise diners start with a pisco sour, the national cocktail. Even those unfamiliar with Peruvian cuisine will recognize empanadas and ceviche as first courses, but go beyond them and the true fun begins. Main courses reveal that Jorge Calvo knows how to deal with seafood, and there's a seco de carne flank steak that, despite its name, is moist and full of beefy flavor. Not surprisingly, almost all entrées come with potatoes, a natural for a nation that has been growing them for so long. The dessert list has the usual flan, but we'd encourage trying the pionono, a rolled sponge cake with caramel, or the Calvo family recipe chocolate cake. The fairly short wine list includes very reasonably priced South American options; the cocktail menu incorporates lots of rum and tequila.