By Claire Stern
Updated Mar 12, 2016 @ 5:30 pm
Poke Bowl
Credit: Courtesy Chef Daphne Cheng

If you want to get in on the poké trend but don't eat fish, you're in luck. The Hawaiian delicacy, made of raw tuna chunks marinated in soy sauce and sesame oil, is having a serious culinary moment in L.A. and N.Y.C., causing every vegan who appreciates a buzzy food item to experience debilitating FOMO. Thankfully, the island-inspired restaurant Mother of Pearl in N.Y.C.'s East Village is offering a delicious solution: a mango version made with tomatoes, jicama, and macadamia nuts—the first in a new set of meatless menu offerings. "The texture of the mango and tomato is reminiscent of raw fish, but for squirmy eaters like myself, it's totally approachable," chef Daphne Cheng tells InStyle. Read on for the recipe.

Green Mango Poké


For the poké
2 green mangos, large dice
3 tomatoes, large dice
2 jicama, large dice
1/4 cup chopped dry-roasted macadamia nuts

For the sauce
1/2 cup soy sauce
2/3 cup rice wine
2/3 cup water
1/2 cup lime juice
1 tsp lime zest
2 tbsp chili sauce
1 tbsp sesame oil
1 stalk scallion, green only, sliced thinly on the bias
1 clove garlic, minced
1/4-inch piece ginger, peeled and grated

For the crispy rice
1 cup leftover cooked rice
2 cups canola oil


1. Whisk together all ingredients listed for the sauce.
2. Toss in the mango, jicama, and tomato and let marinate for at least 30 minutes.
3. Using a deep fryer (or if you don't have one, a thermometer) heat oil to 350ºF. Fry rice until lightly golden and fully crisp.
4. Mix green mango mixture with chopped macadamia and 1 tbsp crispy rice per serving.