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The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl

The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl

Welcome to my favorite departure gate: the cutting board! Today we are throwing a massive amount of vibrant, sweet-tart quick-pickled mango over sizzling jerk-spiced turkey to instantly wake up your workweek lunch. It is a chaotic, gorgeous collision of Caribbean heat and Colombian coastal coolness, all shaken together in a mason jar and ready in under 15 minutes.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 8 minutes
2
easy
lunchsalad
15-minute-mealsmason-jar-dressingquick-picklingdairy-free+1

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Timeline

15 minutes
0m5m10m15m
Pickle Mango
5m
Cook Jerk Turkey
8m
Shake Coconut Dressing
3m
Assemble Lunch Bowls
2m

Ingredients

  • 1 firm mango(peeled and julienned (not too ripe, you want it crunchy!))
  • 1/2 red onion(thinly sliced)
  • 1 jalapeño(thinly sliced (seeds removed if you prefer less heat))
  • 2 limes(juiced, divided (yielding roughly 6 tbsp total))
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 1.5 tsp kosher salt(divided)
  • 5 tbsp olive oil(divided)
  • 1 lb ground turkey
  • 2 tbsp jerk seasoning(store-bought blend)
  • 1/3 cup full-fat coconut milk(from a can, well stirred)
  • 1/2 cup fresh cilantro(finely chopped)
  • 1 clove garlic(grated)
  • 4 cups shredded red cabbage
  • 4 cups chopped romaine lettuce
  • 1/4 cup toasted coconut flakes(unsweetened)
  • 1/4 cup pepitas(roasted and salted)
  • 1/2 cup fresh mint leaves(roughly torn)
  • 1/4 cup lime juice(Used in step 1, but only whole limes are listed in ingredients.)
  • 2 tbsp lime juice(Used in step 3, but only whole limes are listed in ingredients.)

Instructions

  1. 1

    Step right up to my favorite departure gate: our cutting board! We are flying straight from Jamaica to the Colombian coast today. Let's start by quick-pickling our hero ingredient. In a small bowl, toss together 1 firm mango, 1/2 red onion, 1 jalapeño, 1/4 cup lime juice, 2 tbsp white vinegar, 1 tsp sugar, and 1 tsp kosher salt. Massage it lightly with your hands—yes, get in there, moms do not have time to wash extra spoons!—and set aside to let those vibrant acids work their magic.

    5 min

    Tip: Using slightly underripe, firm mango is the secret here; it gives you the crunch of a green papaya but with that irresistible tropical sweetness.

  2. 2

    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground turkey and break it apart with a spatula. Sprinkle generously with 2 tbsp jerk seasoning. Here is my biggest weeknight secret: stop stirring! Let the turkey sizzle completely undisturbed for 3 to 4 minutes so it develops those glorious, crispy, caramelized edges, then toss it around to finish cooking entirely.

    8 min

    Tip: If your ground turkey is very lean, add a tiny splash of water after browning to pick up the jerk spices stuck to the bottom of the pan.

  3. 3

    While the turkey is browning, grab your trusty mason jar. Add 1/3 cup full-fat coconut milk, 1/4 cup olive oil, 2 tbsp lime juice, 1/2 cup fresh cilantro, 1 clove garlic, and 1/2 tsp kosher salt. Screw the lid on extremely tight—trust me on this, I have accidentally decorated my kitchen cabinets before—and shake it intensely like you are mixing up a cocktail on a Cartagena beach!

    3 min

    Tip: Shake vigorously until the dressing looks emulsified and creamy. The coconut milk will act as an amazing dairy-free base that mellows the heat of the jerk seasoning.

  4. 4

    Grab two wide, shallow lunch bowls. Divide 4 cups shredded red cabbage and 4 cups chopped romaine lettuce between them. Top with the sizzling hot jerk turkey. Pile high with the tangy pickled mango and onions, leaving most of the liquid behind in the bowl. Drizzle generously with your creamy coconut shaker dressing, and shower the whole situation with 1/4 cup toasted coconut flakes, 1/4 cup pepitas, and a massive handful of 1/2 cup fresh mint leaves.

    2 min

    Tip: Save the leftover mango pickling liquid! You can splash it over the bowl right before eating for an extra punch of acid.

Chef's Notes

If you are meal-prepping this for the office, pack the hot turkey, the crunchy base, the pickled mango, and the dressing in four separate containers. Microwave the turkey right before you assemble your bowl at your desk for the ultimate fresh-tasting travel experience!

Frequently Asked Questions

How long does The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl take to make?

The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl takes about 18 minutes total. That includes 10 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl?

The main ingredients are: firm mango, red onion, jalapeño, limes, white vinegar, sugar, kosher salt, olive oil, ground turkey, jerk seasoning, full-fat coconut milk, fresh cilantro, garlic, shredded red cabbage, chopped romaine lettuce, toasted coconut flakes, pepitas, fresh mint leaves, lime juice, lime juice.

What type of meal is The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl?

The Kingston-to-Cartagena Jerk Turkey & Pickled Mango Crunch Bowl is categorized as: lunch, salad.