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.