The jerk sauce recipe was adapted from Bryant Terry's Jerk Tempeh recipe in his fabulous cookbook. If you would rather not make your own jerk sauce, feel free to purchase a pre-made one. There are so many varieties! If you cannot find jackfruit in your area, try searching online. I love this mango guacamole so much. I've also used it on this blog on top of these lentil tacos, and in this hearty salad.
In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken.
Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid.
Pour the sauce over the jackfruit, and stir to coat.
Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes.
While the jerk jackfruit is cooking, make your mango guacamole.
Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.