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.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
2 20-ozcans of young green jackfruit in brinedo not use jackfruit in syrup for this
2small red bell pepperschopped
1cupyellow onionchopped
3green onionswhite parts, chopped
3garlic cloveschopped (I forgot to add this in the video, and it was just as fantastic without)
1habanero chili1/2 if you like it less spicy, OR 1/2 Thai chili
2tspgingerminced
3tbsplime juice
1tbspapple cider vinegar
6tbspshoyu
2tspmaple syrupor agave or coconut nectar
1tspground allspice
pinchof nutmeg
1tbspfresh thymeI only had Italian seasoning the last time I made this, and it was perfect
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.