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Smoky BBQ Mango Jackfruit Sliders [Vegan, Gluten-Free]

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If you’re looking to break into the world of jackfruit, you have to try this effortless recipe for smoky mango jackfruit BBQ sandwiches! They're bursting with lightly sweet, slightly spicy flavor and perfectly paired with fresh, crunchy jalapeño slaw. While the jackfruit cooks, the sauce caramelizes slightly, turning a deep brown color, and adding a touch of more sweetness to the dish.

Smoky BBQ Mango Jackfruit Sliders [Vegan, Gluten-Free]




For the BBQ Sauce:

  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion or any other onion
  • 5 garlic cloves, minced
  • 1 cup tomato sauce
  • 4 chipotle chilis in adobo, roughly chopped
  • 1/4 cup apple cider vinegar
  • 1 cup fresh cut mango
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/3 cup coconut sugar
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon cumin
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the Sandwiches:

  • 1 20-ounce can green jackfruit in brine
  • 2 gluten-free vegan buns
  • 1/2 cup purple cabbage
  • 1/2 cub white cabbage
  • 1 jalapeño
  • Juice of 1/2 a lime
  • Salt and pepper, to taste


  1. In a medium-sized saucepan, heat oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes. Add the remaining ingredients an whisk together. Once bubbling, stir in the water, salt, and pepper. Reduce heat to low, cover, and simmer for 30 minutes (the longer the better), stirring occasionally.
  2. Remove from the heat and cool before transferring to a glass jar. Store in the refrigerator.
  3. Drain the jackfruit and add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 5 minutes.
  4. Drain, shred with a fork and throw in a pan with bbq sauce for 5-7 minutes on medium to high heat. The jackfruit should take on a slightly darker color.
  5. To make the slaw, throw the cabbages in a bowl with lime juice, salt, and pepper.
  6. To assemble the sandwiches top with the jackfruit, jalapeño slaw, and a bun.


This sauce recipe will produce roughly 1 1/2-2 cups of sauce leaving you with some leftovers.





Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com



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