A mixture of Indian and Thai cuisine, Mango Rain proffers an elegant dining experience for the denizens of Mississauga. Simply adorned and intimate, Mango Rain is styled in white and chocolate hues in soft and ambient lighting. Dotted with potted plants and vibrant paintings, the restaurant also features a snug-like area at the rear for semi-private affairs.

 

All the food at Mango Rain is made-to-order with authentic Indian and Thai ingredients and cooking techniques. Certain Thai and Indian staples are provided, like pad Thai, vegetable pakoras, shrimp satays with peanut sauce, and chicken tikka. A good portion of the bill of fare is devoted to vegetarians, and eggplant curry, aloo gobi, basil tofu, vegetable vindaloo, and chana masala are some of the meat-free dishes proffered. Other familiar plates include butter chicken, lamb vindaloo, tandoori chicken, mulligatawny and tom yum soup.

 

 Although Mango Rain provides a balance of traditional Indian and Thai, there are some dishes on the menu that harmonize the cuisines together. Prawns are a typical south Indian dish, and Mango Rain provides six choices that dapple in both regions—from yellow curry, vindaloo, chilli, butter, as well as jalfrezie (sautéed with green chillies, red peppers, mushrooms, and onions in a tangy sauce), and pad pak goong (stir-fried with cauliflower, carrots, baby corn, and bok choy in an oyster sauce). Lamb is another meat widely used in northern India, and so Mango Rain provides choices in basil, jalfrezie, and green curry, as well as massaman (with mild spices, onion, potato, tamarind and coconut milk), and penang (sliced and cooked with kaffir, basil, and coconut milk).