Jala-mango Roll Recipe

Prepare mango and vegetables

Peel and dice the ripe mango into roughly 1/4- to 1/2-inch pieces. Finely dice the red bell pepper and red onion. Mince the jalapeño—remove seeds and membranes if you want milder heat.

Combine diced mango, red bell pepper, red onion, minced jalapeño, and chopped cilantro in a medium mixing bowl.

Add lime juice, honey (or agave), sea salt, and black pepper. Gently fold to combine, being careful not to mash the mango. Taste and adjust salt, lime, or honey as needed. Set aside for 10 minutes so flavors meld.

In a small bowl, beat the softened cream cheese with a fork or small whisk until smooth. Stir in Greek yogurt, honey, lime zest, and salt until homogenous and spreadable. If mixture is too stiff, add 1 teaspoon water or more yogurt to reach a easily spreadable consistency.

Warm the tortilla wraps briefly (10–15 seconds per side) in a dry skillet or microwave for 10 seconds to make them pliable.

Lay one warmed wrap on a clean work surface. Spread about 2 tablespoons of the cream cheese base evenly over the center third of the wrap, leaving 1 inch clear at each edge.

Place a small handful (about 1/2 cup) of baby spinach or mixed greens on top of the cream cheese layer. If using avocado, add 3–4 slices on top of the greens.

Spoon about 1/2 cup of the mango-jalapeño filling over the greens, distributing evenly but leaving the top and bottom edges clear to make rolling easier.

Fold the bottom edge of the wrap up over the filling, tuck in the sides, and continue rolling tightly to form a neat roll. Repeat with remaining wraps and ingredients.

If desired, slice each roll in half on the diagonal with a sharp knife. Use a serrated knife or a damp cloth to get a clean cut and prevent filling from spilling.

Mix plain yogurt or sour cream with hot sauce (if using) and a pinch of salt to make a quick dipping sauce.

Serve rolls immediately with lime wedges, extra cilantro, and pickled jalapeños on the side. Alternatively, wrap rolls tightly in plastic wrap and refrigerate up to 6 hours; add greens fresh at serving time for best texture.