Roast the poblano pepper (time tip: sauté the jackfruit while the pepper roasts):

Cup of Yum
1. Preheat oven to 425 degrees F. Wash and dry the pepper. Rub with a teaspoon of oil and place on a baking sheet. Bake for 6 to 8 minutes per side, using tongs to carefully flip the pepper. When the skin is wrinkled and shows an even amount of char, remove from the oven and place in a glass bowl. Cover and let steam 5 to 10 minutes.
2. Uncover the bowl and peel the pepper. Slice off the stem end, remove the seeds, and chop. Set aside.

Prep the jackfruit:

1. As mentioned in the post, to reduce the amount of brine flavor, place the rinsed and drained jackfruit it in a bowl and cover with water. Let sit for a few minutes, then drain again. Place jackfruit on a tea towel, gather the ends of the towel together, and hold it over the sink while squeezing out most of the liquid. Use your hands to tear the jackfruit into bite size pieces, discarding any tough pieces of core. 
2. Preheat a sauté pan over medium heat. Add the tablespoon of oil and the jackfruit. Cook 3 to 5 minutes, stirring occasionally. Add Old Bay seasoning, and stir to coat. Add a few tablespoons of water, cover the pan and allow the jackfruit to steam for 2 to 3 minutes. Add the lemon juice and a pinch of salt and stir. Remove from heat and let cool to room temperature.

Assemble the salad:

1. Place the jackfruit in a bowl and add ¼ cup mayo, poblano, shallot, lemon zest, and dill. Stir to combine. Taste and add salt, pepper, and more mayo, if desired. Peel the mango. Use a paring knife or vegetable peeler to slice thin ribbons. Transfer jackfruit salad to a serving bowl and top with the mango. Garnish with parsley and/or more dill.