Columbian Jackfruit Black Bean Cake with Mango Chili Relish

A crispy air-fried black bean cake served with a sweet and spicy mango relish.

Columbian Jackfruit Black Bean Cake with Mango Chili Relish

Total TimeTotal Time: 1 hour

ServingsServings: 5 - 6


2 cups DOLE® Shredded Young Green Jackfruit

juice of one lime

1 tsp fresh lime rind

¾ cup margarita mix

1 egg, beaten (or vegan egg substitute)

¾ cup black beans, drained

1½ Tbsp buffalo sauce

½ cup bread crumbs

¼ tsp cumin

¼ tsp black pepper

¼ tsp garlic salt

¼ tsp seasoning salt

½ cup white onion, finely diced

2 Tbsp flour (or almond flour)

1 cup shredded sharp cheddar cheese

1 Tbsp ranch mix

1 Tbsp hot sauce

¾ cup DOLE Chef-Ready Cuts Mango Cubes

1½ cups orange marmalade


  1. Combine jackfruit, lime juice and rind, and margarita mix. Mix to coat the jackfruit well.
  2. Marinade mixture overnight. Next day, drain jackfruit mixture and cut into a small dice.
  3. In a large bowl, add ½ cup of marinade to jackfruit mixture along with beaten egg, black beans, buffalo sauce and bread crumbs. Mix with a spoon.
  4. Add cumin, black pepper, garlic salt, seasoning salt, onion, flour, cheese, and ranch mix to the bowl and lightly fold ingredients together.
  5. In a separate bowl, combine hot sauce, mango cubes and orange marmalade and stir to combine. Add mixture to a small saucepan and cook on medium-low heat, stirring occasionally for 20 minutes. Let cool and set aside until ready to serve.
  6. Take jackfruit mix and hand form into 3-inch size cakes. Air fry cakes for 5-7 minutes on 350°F.
  7. Flip cakes and air fry for an additional 8-10 minutes.
  8. Serve with relish and garnish of your choice.

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