Mangoes

Island flavors are featured in gourmet dishes - served indoors and al fresco.

angoes on Duval Street-"it's not just a fruit...it's a lifestyle."

Mangoes on Duval Street -“it’s not just a fruit…it’s a lifestyle.”

For many “foodies” visiting Key West, Mangoes is just what they are looking for…great food and a great atmosphere. The restaurant is laid out with an outdoor patio, inside dining room, tropical garden, upstairs dining rooms, and a balcony over-looking Duval Street

Mangoes Restaurant is known for “Floribbean” Cuisine, a wonderful mix of the Caribbean, local seafood and a touch of the Mediterranean.

Great salads and pizzas are served at lunch (their authentic brick oven pizzas have been hailed as the best of Florida), and gourmet dinners when the sun sets.

Nice outdoor bar, as well.

Location: 700 Duval Street

Hours: Open Monday-Friday noon-11:00pm, Saturday noon-midnight.  Closed on Sunday.

Phone: (305) 292-4606

Mangoes Menu

  • Lunch – Soups, Salads & Starters

    • Andalusian Chilled Gazpacho – Topped with a gazpacho salsa and sour cream. Bowl…5 Cup…3
    • Shrimp Bisque – Garnished with chopped pink shrimp, snipped chives and pumpernickel croutons. Bowl…6 Cup…4
    • Edamame – Steamed baby soy beans, drizzled with toasted sesame oil, lemon juice and sea salt. 7
    • Ceviche-  Conch and squid ceviche in citrus served with crostinis. 12
    • Conch Spring Rolls – Tender conch, vegetables and Asian spices wrapped in spring roll paper and lightly fried. Served with mango chutney. 12
    • Wild Mushroom Martini – A selection of wild mushrooms, sautéed with a hint of garlic and soy sauce. Garnished with goat cheese, crisp crostinis and a green olive tapanade. 14
    • Mixed Greens Salad – Field greens, Belgian endive, cucumber, Roma tomato and carrots, finished with your choice of our house dressings: balsamic vinaigrette, homemade ranch, mandarin orange dressing, tomato vinaigrette or Caesar dressing. 8
    • Baby Iceberg Salad – Whole head of baby iceberg lettuce stuffed with bleu cheese, smoked bacon, tomato, hard cooked eggs, green onion and parsley, dressed with balsamic glaze and herbed mayonnaise. 12
    • Nori & Panko Crusted Tuna – With cucumber, pickled ginger and a sweet chili soy glaze. 13
    • Mango Chopped Salad – Chopped hearts of Romaine, hearts of palm, Roma tomato, toasted almonds, pink shrimp, mango,
    • smoked bacon and red onion tossed with mandarin orange vinaigrette. 14
    • Pesto Mozzarella & Roasted Red Pepper Roulade – Fresh mozzarella rolled with pesto and roasted red peppers and served sliced with mixed tomatoes, fresh basil, kalamata olives, balsamic glaze and extra virgin olive oil. 10
    • Grilled Chicken Caesar Salad – Hearts of Romaine, crunchy croutons & grated parmesan, tossed in our homemade Caesar dressing. Topped with a warm grilled chicken breast. 12 Substitute Shrimp 16
    • Sesame Ribs – Slow cooked baby back ribs, in a spicy hoisin sesame glaze. Presented with a golden pineapple salsa.  11
    • Tuna, Crab & Avocado Tower – Tuna tartare, blue crab salad and avocado, layered with plum tomato, cucumber, field greens and micro arugula. Finished with a tomato vinaigrette and scallion infused oil. 14

  • Lunch – Entrée Selections

    • Mangoes Jumbo Burger – 12oz. fresh ground beef patty, grilled to temperature and served on a buttered Kaiser bun with lettuce, tomato, red onion, French fries and a pickle. 12
    • Portabello Mushroom Wrap – Marinated portabello mushroom in a whole wheat wrap with grilled zucchini, spinach greens, tomato, herbed cheese and Romaine hearts, with a side of Onion rings. 13
    • Sautéed Snapper Sandwich – Sautéed Snapper on a toasted Kaiser with a Key Lime mayo, lettuce, tomato, red onion and fries. 14
    • Pulled Pork Sandwich – Slow-roasted, Cuban flavored pulled pork sandwich with caramelized onions, whole grain pineapple mustard, and fries. 11
    • Island Wrap – Sliced grilled chicken, wrapped in a spinach tortilla with pepper jack cheese, lettuce, tomato, smoked bacon, avocado and mango chutney. Sided with French fries. 14
    • Crab Cake Sandwich – Lump crab meat cake, lightly breaded and fried. Served on a Kaiser bun with remoulade sauce, lettuce & tomato. 14
    • Brie L.T – Country style multi-grain bread grilled with brie cheese, smoked bacon, lettuce, tomato and red grapes. Sided with French fries. 12
    • Low Key Ham & Cheese – Sliced ham and Manchego cheese, baked on a crusty baguette with a guava mustard and arugula greens. Sided with a small green salad and fries. 11
    • Linguine Zucchini – Fresh Zucchini, garlic, plum tomatoes, fresh basil and kalamata olives, gently sautéed with linguine noodles and a hint of our tomato vinaigrette. 14
    • Steak Tip Amoroso – Marinated tenderloin tips grilled with mushrooms and onions, then stuffed into an amoroso roll with melted Swiss and our herbed mayonnaise. Sided with French fries. 14

  •  

  • Dinner – Soups, Salads & Starters

    • Andalusian Chilled Gazpacho – Topped with a gazpacho salsa and sour cream. Bowl…5 Cup…3
    • Shrimp Bisque – Garnished with chopped pink shrimp, green onion and pumpernickel croutons. Bowl…6 Cup…4
    • Edamame – Steamed baby soy beans, drizzled with toasted sesame oil, lemon juice and sea salt. 7
    • Ceviche – Conch and squid marinated in citrus, served with crostinis. 12
    • Conch Spring Rolls – Tender conch, vegetables and Asian spices wrapped in spring roll paper and lightly fried.  Served with mango chutney. 12
    • Wild Mushroom Martini – A selection of wild mushrooms, sautéed with a hint of garlic and soy sauce. Garnished with goat cheese, crisp crostinis and a green olive tapanade. 14
    • Mixed Greens Salad – Field greens, Belgian endive, cucumber, Roma tomato and carrots, finished with your choice of our house dressings: balsamic vinaigrette, homemade ranch, mandarin mango vinaigrette, tomato vinaigrette or Caesar dressing. 8
    • Baby Iceberg Salad – Whole head of baby iceberg lettuce stuffed with bleu cheese, smoked bacon, tomato, hard cooked eggs, green onion and parsley, dressed with balsamic glaze and herbed mayonnaise. 12
    • Nori & Panko Crusted Tuna – With cucumber, pickled ginger and a sweet chili soy glaze. 13
    • Mango Chopped Salad – Chopped hearts of Romaine, hearts of palm, Roma tomato, toasted almonds, pink shrimp, mango, smoked bacon and red onion tossed with Mandarin Mango vinaigrette. 14
    • Pesto Mozzarella & Roasted Red Pepper Roulade – Fresh mozzarella rolled with pesto and roasted red peppers and served sliced with mixed tomatoes, fresh basil, kalamata olives, balsamic glaze and extra virgin olive oil. 10
    • Sesame Ribs – Slow cooked baby back ribs, in a spicy hoisin sesame glaze.  Presented with a golden pineapple salsa. 11
    • Tuna, Crab & Avocado Tower – Tuna tartare, blue crab salad and avocado, layered with plum tomato, cucumber, field greens and baby arugula. Finished with a tomato vinaigrette and scallion infused oil. 14

  • Dinner – Entrée Selections

    • Yellowtail Snapper – Key West yellowtail snapper, lightly pan-fried with a passion fruit beurre blanc, golden pineapple salsa, a hint of toasted coconut and served with seasoned rice and vegetables. 25
    • Pork Chop – Grilled center cut pork chop rubbed with Cuban coffee, served with fire roasted apples and bleu cheese mornay. Sided with whipped potatoes and mixed vegetables. 21
    • Salmon – Fresh miso rubbed Atlantic salmon filet, pan-roasted and served on portabella mushrooms in a gingered soy sake broth with seasoned rice and wilted spinach greens. 23
    • Filet Mignon – 9 oz. cut, grilled and seasoned to perfection. Topped with a smoked bacon chimichurri and served on mashed potato with a veal demi glace, beer battered onion ring and steamed broccoli. 29
    • Glazed Duck Breast – Sliced over mashed potato with an orange brandy reduction and a mandarin, arugula and endive salad. 23
    • Caribbean Seafood Sopito – Fresh Key West pink shrimp, scallops, fresh local fish and mussels, gently braised in coconut milk
    • with bell pepper, shallot, lime juice, fresh cilantro and fish stock. 27
    • Linguine Zucchini – Fresh Zucchini, garlic, plum tomatoes, fresh basil and kalamata olives, gently sautéed with linguine noodles and a hint of our tomato vinaigrette. 17
    • Seafood Trio – Crab Cakes, Key West pink shrimp, and scallops served with rum berry chutney, Key Lime mayo, seasoned rice and mixed vegetables. 23
    • Lemon Herb Chicken – Lemon herb brined airline chicken breast, pan-fried and served on mashed potato with an herbed cheese. Drizzled with scallion infused oil and a touch of Madeira wine sauce. Sided with mixed vegetables. 20