Mango Curry Jackfruit Tacos (Gluten Free, Vegan)

GFGluten Free

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These 9 Ingredient Mango Curry Jackfruit Tacos come together in only 30 minutes and are a perfect weeknight meal that everyone will enjoy!

Believe it or not, Jackfruit is actually one of my favorite fruits. Did you know it inspired the flavor of this popular gum?

Ripe Jackfruit is very sweet and fruity, but when it is processed before it matures, it has a very neutral flavor and a texture that is very similar to pulled meat. Which makes it a perfect plant based taco substitute!

To keep things interesting, we’re going to spice these tacos up with a well-balanced Mango Curry. One, it’s a perfect balance of salty-sweet. And two, why not?!

Mango Curry Jackfruit Tacos Gluten Free Vegan

This recipe has a great depth of flavor, but is actually very simple to make. You only need 7 ingredients to make the actual pulled Jackfruit! And everything comes together in under 30 minutes, making this a perfect weeknight meal. #TacoTuesday, anyone?

Mango Curry Jackfruit Tacos Gluten Free Vegan

A quick note on canned Jackfruit – make sure you are buying the fruit that is in brine (salt + water), not syrup. The syrupy variety will be way too sweet, and our Mango puree is already going to give us all the sweetness we need! I purchased my Jackfruit cans at my local Whole Foods, but you can also buy it online here, or Trader Joe’s sells some as well.

If you’re still in a Mango Mood after you finish these tacos, you might want to check out these delicious Mango Zucchini Blondies. They’re flourless AND free of refined sugars — boo yah.

Mango Curry Jackfruit Tacos Gluten Free Vegan

Before We Get to Cooking, Here’s a Few Final Thoughts:
  • As with all of my mango recipes, please be sure to use a ripe Mango. It should be slightly soft to the touch and fragrant when you bring it to your nose!
  • I did not rinse my canned Jackfruit, so I found that the recipe did not need any additional salt. Feel free to add more to taste if you feel it does, though.
  • Why stop at tacos?! You can also add this pulled Jackfruit to burritos, serve it over rice, or hey, maybe even add it to a salad? The world is your (vegan) oyster!

Finally, if you make this recipe for yourself, be sure to tag me on Instagram @frommybowl + #frommybowl so I can see your delicious re-creation!

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Vegan Mango Curry Jackfruit Tacos

These 9 Ingredient Mango Curry Jackfruit Tacos come together in only 30 minutes and are a perfect weeknight meal that everyone will enjoy!

  • Prep Time: 7 minutes
  • Cook Time: 21 minutes
  • Total Time: 28 minutes
  • Yield: 0 people 1x

Ingredients

Scale
  • 2 14 oz. cans Young Jackfruit (in brine, NOT syrup)
  • 1 Medium Mango (make sure it is sweet and ripe)
  • 1 Large Red Onion, divided
  • 1 Red Bell Pepper
  • 3 Cloves of Garlic
  • 3/4 cup Light Canned Coconut Milk
  • 1 tbsp Curry Powder
  • Corn Tortillas (about 3 per person)
  • 1/2 cup Cilantro, for garnish on top

Instructions

  1. Mince the Garlic Cloves, Slice the Bell Pepper into 1/2″ strips, and use a Mandolin to finely slice the Red Onion lengthwise. Set 1/2 cup of the Raw Onion aside to use as a garnish for the tacos. 
  2. Open the Canned Young Jackfruit and drain, but do not rinse. Use your fingers to pull apart or “shred” the meat substitute.
  3. Add a splash of water, the remaining Red Onion, and Red Pepper to a large pot. Cover and cook over medium heat for about 5 minutes, until softened.
  4. While the Onion and Pepper are cooking, Puree half of the flesh from the Mango in a blender or food processor. You want about 1/4 cup of puree for this recipe. Chop the remaining Mango flesh into small cubes, and reserve as a garnish for the tacos. 
  5. Uncover the Peppers and Onions and add in the minced Garlic and Curry Powder. Let cook for 1-2 minutes, adding a splash of water if things start to stick to the bottom of the pot. 
  6. Add the shredded Jackfruit, Coconut Milk, and Mango Puree to the pot. Cover and let simmer for 15 minutes, then remove the lid and let simmer for an additional 5 minutes to allow the mixture to thicken more. Heat up your corn tortillas at this point, if desired.
  7. Remove the Jackfruit Curry from the heat, then assemble the tacos. Add a generous scoop of Jackfruit to each Corn Tortilla, then top with the reserved Red Onion, Mango Pieces, and Cilantro.
  8. Store any leftovers in the fridge in an airtight container for up to 5 days. 

Notes

I do not recommend substituting the canned Coconut Milk for another plant based milk. // Be sure to use certified Gluten Free Corn Tortillas if you are avoiding gluten!

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Mango Curry Jackfruit Tacos Gluten Free Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. I bought some canned jackfruit a while ago and have been putting off using it but this recipe really motivated me to cook with it! I’m going to make this recipe tomorrow. I just wanted to say that I really like how you address using/not using substitutes for recipes. When I saw that this recipe called for canned coconut milk I was wondering if I can just use almond milk which I already have, and then I saw that you addressed that exact question!

  2. LOOKS AMAZING! Thank you for these awesome recipes Caitlin!!! I am so going to make this tomorrow for lunch! Question: how many proper servings (like: i am actually full like I’ve eaten a meal, not a snack)do you think your mango/jackfruit tacos recipe yields? Would you be able to eat this for a full dinner and a full lunch, or only one full meal, or….? I am asking this because: 1. I unfortunately only have one can of jackfruit so will have to half the recipe, and 2. I am transitioning into a 100% vegan lifestyle(coming from eating mostly/85 to 90% plantbased – i.e. mostly plants with some eggs/cottage cheese now and then) and am loving it so far, only struggling a bit with portion sizes…(afraid of carbs – due to years of dieting and stuff like that ;-)). Any help would be greatly appreciated! Also: you are super inspirational, I love your recipes, youtube channel and instagram – so I guess it’s safe to say I am a bit of a frommybowl-fan! 😉 Thank you for all you do!!

    xoxo Sarah
    Minder weergeven
    Beantwoorden

    1. Hi Sarah! Thank you so much for the kind message 🙂 I think one can of jackfruit would make about 2 servings, if you are eating the tacos with tortillas and the other fillings! Usually I will have a small salad on the side as well.

      1. 5 stars
        Dear Caitlin,
        Thank you for answering my question! Means a lot really 🙂 I made the tacos two days in a row and I am thoroughly in love with this recipe! Definitely worth 5 stars – I could like seriously eat this every single day and be happy! Last night I made it with romaine lettuce cups rather than tortillas and it was super crispy and refreshing against the creamy curry filling! And i topped it with some sriracha because I eat that stuff with everything lol. I tagged you on instagram so you can check out whether I did your dish justice 😉 Thanks again for this brilliant recipe – can’t wait to try a zillion more! x