First make the Jamaican Jerk Seasoning. Combine all of the spices together in a small bowl and set aside
Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded pork.
In a large skillet heat the oil over medium heat. Add the scallions, garlic, scotch bonnet, and ginger, and a pinch of salt. Cook, stirring frequently, for about 1-2 minutes, stirring frequently to prevent burning. Add all of the Jamaican jerk seasoning, stir to coat, and cook for 30-60 seconds, stirring constantly, until very fragrant.
Use a towel to pat excess liquid from the prepped jackfruit, if needed and add the shredded jackfruit, lime juice, tomato paste, coconut sugar, soy sauce, to the skillet, and stir well. (If it starts to dry out add 1/4 cup water)
Simmer until most of the liquid is cooked off, about 15 - 20 minutes.
Serve the jackfruit with the tortillas, mangos and your choice of toppings