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Mango Lounge - Windsor Menu

Mango Lounge
9 Datchet Road
Windsor
Berkshire
SL4 1QB

Phone +44 (0)1753 855576


Mango Lounge Menu

View our Restaurant review on Mango Lounge

SAMPLE A LA CARTE MENU


CHEF'S SIGNATURE STARTERS

Chilli scallops
(Winner of the Best Signature Dish award in the National Curry Week Competition 2011)
Pan seared scallops with chilli, chives and coriander, served with spiced green pea mash and chili jam.
9.25

Tiger prawn martini
(Winner of the Best Signature Dish award in the National Curry Week Competition 2010)
Succulent warm water prawns marinated in lemon juice, ginger, garlic and anise, coated with rice flakes and deep-fried. Presented in a shot glass, layered
with a trio of chutneys and topped with a dash of martini
9.50

Smoked lamb chops
Star anise smoked lamb chops marinated in yoghurt, ginger, cumin, and garam
masala
8.75

Lamb Seekh Kebab
Minced lamb spiced with cinnamon, cardamom ginger, garlic and grilled in the tandoor
6.75

Tandoori Prawns
Marinated overnight in yoghurt , laced with cardamom, clove
and garlic, then tempered with mustard oil, and grilled in the tandoor.
10.50

Cardamom Chicken Tikka
With the distinctive taste of cardamom, succulent chicken breast tikka marinated in a blend of rose water , mace powder , ginger, chilli, yoghurt and mild cheddar cheese
6.95

Tandoori Guinea Fowl
Marinated in Persian spices (chilli, coriander, clove,
cinnamon, ginger, garlic, apricot) and yoghurt. Served with cucumber yogurt and plum sauce.
7.50

Chicken tikka with Pickling Spices
Tender and juicy chicken thigh tikka containing pickling spices infused with
mustard oil, garlic, ginger and chilli
6.95

Batter-fried monk fish
New Zealand monkfish marinated in lemon, carom seeds, ginger, green chili and nutty gram flour
7.25

Soft Shell Crab
Marinated in lemon ,black pepper,garlic and pickling
spice (punchphoran ), dipped in spiced batter and crisp-fried. Served with chilli jam
8.25

Fish cake
Assorted fish marinated in an infusion of black onion seeds,red onion
galangal, fresh chilli , lemongrass , garam masala , red chilli powder and blended with potato to form sumptuous cakes.
6.95

Goan spiced squids
batter fried squids tossed in garlic ,red chilli ,coriander seeds,
red onion , tomato paste and garam masala. Served with a sprinkling of lemon juice and spring onions .
6.95

Duck Spring Rolls
Crispy duck rolls spiced with chili and scented with fragrant
lemongrass. Served with a delicious soy and honey sauce
6.75


SIZZLING PLATTER

Assorted platter for two (vegetarian)
Samosa, paneer tikka, aubergine, potato patties, onion and potato fritters.
13.50

Assorted platter for two (non-vegetarian)
Marinated rice crusted king prawn ,cardamom chicken tikka , pickling chicken tikka batter fried monkfish and lamb seekh kebabs
18.95


VEGETARIAN STARTERS

Potato Galette
Lightly spiced with cumin ,green chilli and garam masala flattened
to form a cake and served on a bed of fragrant chickpeas
5.50

PaneerTikka
Tender morsels of paneer, marinated in yoghurt,
lemon juice, garam masala and sandwiched with three freshly made chutney
6.50

Grilled Cheese Mushroom
Three cheese spiced mushroom stuffed with degi chilli,
mace powder, raisin , ginger and pomegranate powder served with plum chutney
6.50

Chilli Paneer
Popular north Indian dish, cubes of paneer, red and green peppers are
stir-fried with garlic, ginger, red onion, soy sauce, chilli powder and sweet chilli sauce with a sprinkling of spring onion.
5.50

Spinach and feta cheese samosa
Spiced with roasted cumin and chilli; raisins are added to lend a delightfully fruity note.
15.50


MAIN COURSE

*Chicken Hyderabadi
Breast of chicken stuffed with spinach, raisins and cashew nuts cooked in an
enticing South Indian-style sauce with coconut and curry leaves.
13.50

Lal Maas
(Winner of 'Best Traditional Dish award in the National Curry Week competition)
A fiery lamb curry from Western India. Cubes of lamb steeped in a spice-laced yogurt marinade and cooked with a generous amount of chilies and spiced with cardamom and cumin.
13.75

*Lamb Korma Nilgiri
Named after the stunning mountain range in South India, cubes of lamb marinated in yogurt, mint and coriander and cooked in a light onion & coconut sauce with chilies, black pepper, mustard seeds and curry leaves.
11.50

Lamb Shank with masala fig sauce
A new twist on this classic dish where lamb shank is simmered in a rich onion based sauce, with yoghurt to tenderise the meat, Kashmiri chilli and garam masala to add punch and fabulous figs to add an exotic touch.
14.25

Hyderabadi lamb biryani
A classic South Indian offering, cubed lamb cooked with onion, ginger, garlic, cumin and nutmeg, layered with naturally fragrant pearls of basmati rice and served with a spiced sauce and raita
14.95

*Venison Masala:
Roe deer in a superb tomato sauce spiced with chilli, cumin and garam masala.
14.95

*Chettinad Chicken (Winner of the Best Traditional Dish award in the
National Curry Week competition)
Aggressively spiced, but mellowed with yogurt and coconut, a black pepper infused chicken curry in an onion and tomato sauce.
11.25

*Rose Petal Chicken korma
Breast of chicken in golden saffron sauce with creamy coconut and cashew nut
puree and a hint of sweetness. Garnished with dried rose petals in the true Mughal tradition
10.95

Chicken in Green Pesto
Tender morsels of chicken supreme cooked in and
Indian-style pesto with green chilli, fresh coriander leaves, fresh mint ,onion
tomatoes , cumin, green apple and a dash of single cream.
11.25

*Guinea fowl kalimirch
Originated in the Royal kitchens of Western India, guinea fowl cooked in a silky smooth cardamom-cream sauce containing yoghurt, pistachio and onion. Generously spiced with black pepper and a touch of fresh chillies.
15.50

Chicken biryani
A classic dish from Hyderabad in South India, cubed chicken layered with
India's heritage product, the fragrant basmati rice, and served with a spiced
sauce and raita.
14.25

Bombay chicken
Chicken tikka cooked in the clay oven and simmered in a fenugreek-scented tomato sauce.
11.50

Rabbit tikka lababdar
Tandoor- cooked rabbit, marinated in an infusion of
spice-laced creamy yogurt and gently simmered in an onion and tomato
based semi sauce, with fenugreek, butter and single cream.
15.95

Duck jhalfrezi
duck meat cooked with onions, pepper ,ginger ,gr, chilli and fresh
tomatoes and dash of chilli sauce .
14.95

Jardaloo salli boti
lamb cooked with apricot, pistachio, hazel nut, almond, vinegar
brown sugar , onion and tomato paste and served with salli (potato straws) .
11.50


FISH AND SHELLFISH

*Lobster Piri Piri
Marinated lobster tail cooked in Goan originated piri piri sauce.
27.50

*Crab Xec Xec
Soft shell crabs in Goan-style coconut and chilli sauce.
14.95

Monk Fish Salli Curry
Marinated monkfish cooked in a saffron sauce with aromatic spices, apricot, lemon, jaggery and kokum (a souring agent), tempered with carom seeds and topped with potato straws.
14.50

*Tiger Prawns in Spiced Coconut Broth
Tiger prawns poached in spiced coconut milk with mustard seeds, lemon and curry leaf.
14.95


VEGETARIAN MAIN COURSE

*Goat cheese and spinach kofta
With basil, pine nuts, coconut, mustard and a dash of red wine.
10.95

Paneer Biryani
Two of India's most popular ingredients meet in one dish; the timeless paneer with India's jewel in the crown, the most fragrant of them all and slender
basmati rice.
11.50

Spiced Spinach and Fenugreek
Cumin scented paneer (Indian cheese) served with spinach, fenugreek leaf, tomato and spring onion.
8.75

Kadai Paneer
Indian cheese cooked in an onion and tomato based semi
sauce with fenugreek, butter ,green chilli , ginger and mixed peppers
9.95

* Vegetable jhalfrezi
A stunning array of mixed vegetables in a silky smooth sauce with subtle aromas.
8.95


SIDE DISHES

Black Lentils in a Butter Sauce
The ever- popular Dal Makhani with tomato and fenugreek.
4.50

Lentils with Hot Oil Seasoning
Tarka Dal at its best; tempered with red chilies.
4.50

Spiced Potatoes with Cauliflower
Cauliflower and potatoes with tomatoes and ground spices.
4.50

Chickpeas in Spiced Tomato Sauce
Chickpeas in a spice infused tomato sauce with chilli, root ginger, cumin, and fresh Coriander.
4.50

Five Spice-laced Fried Okra
Okra cooked with red onions and fresh tomatoes, tempered with punchphoran (a mixture of five types of whole spices).
4.50

Achari baigan
Baby aubergine cooked in pickling spices with onion ,tomatoes ginger and chilli
4.50

Trio of mushroom and spinach
Shitake, oyster and button mushrooms cooked
with aniseed ,red chilli ,spinach, red onion and tomatoes .
5.50


ACCOMPANIMENTS

Assorted papadum basket (served with chutneys) 1.50 per head.
Steamed rice. 2.95
Pulav rice. 3.00
Lemon rice. 3.00
Mushroom rice. 3.50
Green peas and onion rice. 3.50

Bread box
Lachha Paratha
Butter-enriched layered flat bread.
2.50

Pudina Paratha
Mint flavored flat bread
2.50

Plain Naan 2.00
Garlic naan 2.50
Roti
Wholemeal flat bread
1.50
Peshawari naan 2.50
Cheese and chili naan 2.50
Duck keema naan(Stuffed with spiced minced duck) 3.75
Lamb keema naan(Stuffed with spiced ground lamb) 3.25
Truffle oil and rosemary naan 2.50
Spring onion, cucumber and mint raita 2.50
* Contains nuts Mild Medium Hot
Please note that some of our dishes may contain or have been in contact with nuts.
No genetically modified ingredients are used
Note; 10% discretionary service charge will be added to your bill.


Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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