Jamaican Jerk Jackfruit With Fresh Mango Salsa

- Media Credit: Herbivore's Kitchen
Jamaican jerk jackfruit with rice, beans, and a homemade mango salsa to give a punch of citrusy and sweet to all that spice
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Duration1 hour
Cook Time30 minutes
Prep Time30 minutes


Mango Salsa
  • 1 ripe mango peeled and cubed
  • 1/2 red pepper deseeded and diced
  • 1 avocado diced
  • 1/4 red onion diced
  • 1/2 jalapeno deseeded and minced
  • 1 lime zest and juice
  • 1 bunch fresh cilantro washed and torn
  • salt & pepper to taste
Jamaican Jerk Jackfruit
  • 2 14 oz cans young jackfruit in brine drained rinsed and squeezed dry in a clean kitchen towel (see blog post for details)
  • 2 tbsp high temp oil I used grapeseed oil
  • Jamaican jerk seasoning recipe below
Jamaican Jerk Seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp allspice
  • 1 tbsp turbinado or brown sugar
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp nutmeg
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground black pepper
Jamaican Jerk Sauce (optional)
  • 4 cloves garlic peeled
  • 1/2 medium yellow onion roughly chopped
  • juice of 1 lime
  • 1 tbsp allspice
  • 1 inch fresh ginger peeled and roughly chopped
  • 1 tsp dried thyme
  • 1/2 jalapeno pepper deseeded and roughly chopped
  • 1 tbsp apple cider vinegar
  • 1 tbsp turbinado or brown sugar
  • 1/4 cup grapeseed oil
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne pepper
  • 1 cup dry brown rice prepared in accordance with package directions
  • 1 28 oz can black beans drained and rinsed


  • Make your mango salsa by combining all of the salsa ingredients into a medium-sized bowl and allowing to sit.
  • Drain and rinse the jackfruit. On a cutting board, using two forks, gently pull apart the jackfruit. It should have the appearance of pulled pork or chicken as you work. Wrap the pulled jackfruit into a clean towel and allow to dry, pressing out any additional moisture. Allow to rest.
  • While the jackfruit is drying, in a small bowl, mix together all of the ingredients for the Jamaican jackfruit rub seasoning.
  • Toss the jackfruit in the rub. You may have more rub than you need, so add it slowly. You want the rub to adhere to the jackfruit with no excess dry rub.
  • In a cast-iron skillet, heat up your high-temp oil. When shimmering, add the jackfruit and season with salt and pepper. Allow to cook on medium heat for 10-15 minutes, stirring occasionally, until the jackfruit becomes just a little bit crispy.
  • While the jackfruit is cooking, make your rice in accordance with the package directions. Rinse and drain the beans and then allow them to simmer in a small sauce pan with a 1/2 cup water. Simmer until the water has cooked off and the beans are soft.
  • (Optional) Make the jerk sauce by combining all of the jerk sauce ingredients in a small food processor and blending until smooth.
  • Serve in bowls with rice, beans and the Jamaican jerk jackfruit, topped with fresh mango salsa, (optional) Jamaican jerk sauce and fresh cilantro. 
This recipe was republished with permission from Herbivore’s Kitchen. Find the original recipe here

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