The Peach Mango Pie is a golden, flaky delight bursting with tropical flavor. This beloved dessert combines the sweetness of ripe peaches with the bright, tangy essence of mangoes, creating a perfectly balanced fruit filling.
Encased in a buttery, crisp pastry shell, it’s often baked or deep-fried until irresistibly golden.
Popularized by fast food chains like Jollibee, this pie brings a touch of the Philippines to the table, but homemade versions are just as satisfying. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, the Peach Mango Pie is a sweet escape in every bite.
If you’re a fan of fruit pies and crave something that’s both tropical and comforting, a Peach Mango Pie is the perfect dessert to try. Sweet, juicy peaches paired with ripe, fragrant mangoes make a luscious filling wrapped in a flaky, golden pie crust.
Whether you’re serving it warm with a scoop of vanilla ice cream or enjoying a chilled slice with iced tea, this pie brings sunshine to any table.
This recipe is inspired by both American fruit pies and the popular fast-food-style peach mango pies from Southeast Asia, particularly the Philippines. But unlike the deep-fried version, this version is oven-baked, rustic, and perfect for home bakers.
Peach Mango Pie: An Amazing Ultimate Recipe
Description
Peach Mango Pie is a golden, flaky pastry filled with a luscious blend of ripe peaches and sweet mangoes, offering a perfect balance of tart and tropical flavors.
The fruit filling is gently cooked down with sugar and a hint of citrus, then enveloped in a buttery crust and baked or fried until crisp.
This pie is a popular treat in warm climates and is often served warm with a scoop of vanilla ice cream or chilled for a refreshing dessert.
Its vibrant fruitiness and satisfying texture make it a delightful choice for summer picnics or casual gatherings.
Ingredients
For the Filling:
For the Top:
Instructions
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Make the Pie Dough
Start by making the pie crust. In a large bowl, combine flour, salt, and sugar.
Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together.
Don’t overmix. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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Prepare the Filling
In a medium saucepan, combine peaches and mangoes. Add sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and a pinch of salt. Stir well.
Cook over medium heat for 5–7 minutes, stirring frequently, until the mixture thickens and becomes glossy.
The fruit should be tender but not mushy. Remove from heat and let the filling cool to room temperature.
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Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out one chilled dough disc on a floured surface to about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan.
Press it gently into the corners and up the sides. Trim any excess dough hanging over the edge. Pour the cooled peach mango filling into the crust and spread evenly.
Roll out the second dough disc for the top crust. You can lay it flat over the pie and cut a few slits to vent, or create a lattice design for a classic touch.
Seal and crimp the edges using your fingers or a fork. Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, crisp finish.
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Bake
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges begin to brown too quickly, cover them with foil or a pie shield halfway through baking.
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Cool and Serve
Let the pie cool at room temperature for at least 2 hours before slicing. This gives the filling time to set.
Serve slices warm or cold, optionally with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Nutrition Facts
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 7g35%
- Trans Fat 1g
- Cholesterol 10mg4%
- Sodium 250mg11%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Peach Mango Pie is a luscious dessert that combines the juicy sweetness of ripe peaches with the tropical tang of mangoes, all encased in a flaky golden crust.
Whether you’re baking it for a summer picnic, a holiday dinner, or a cozy weekend treat, mastering the technique and storage can make all the difference.
Tips for the Best Peach Mango Pie
- Choose Ripe, Fresh Fruit (or Smart Frozen Picks):
Ripe peaches and mangoes are key to flavor. They should be slightly soft to the touch but not mushy. If you use frozen fruit, thaw and drain them well to avoid a watery filling. - Balance the Flavors:
Mangoes are sweeter than peaches, so a splash of lemon or lime juice in the filling can brighten the flavor. Taste your fruit before mixing and adjust sugar accordingly. - Thicken with the Right Starch:
Peaches and mangoes release a lot of juice. Use cornstarch or tapioca starch to help thicken the filling without making it gluey. Typically, 2–3 tablespoons are enough for 4–5 cups of fruit. - Precook the Filling (Optional but Helpful):
Cooking the filling briefly on the stove helps reduce excess moisture and meld the flavors. Let it cool slightly before filling the crust. - Don’t Skip the Egg Wash:
A light egg wash on the top crust gives it that irresistible golden sheen. Sprinkle with coarse sugar for a sweet crunch. - Vent the Pie Properly:
Cut slits or use a lattice design to allow steam to escape, preventing a soggy crust. - Chill Before Baking:
After assembling, chill the pie for 15–30 minutes before baking. This firms up the fat in the crust and helps it stay flaky. - Bake on a Lower Rack:
This helps ensure the bottom crust cooks fully and doesn’t get soggy from the juicy filling.
Serving Tricks for Peach Mango Pie
- Cool Completely Before Slicing:
It’s tempting to cut in right away, but the filling needs time to set. Let the pie cool at least 2–3 hours, or longer, to avoid a runny mess. - Serve Slightly Warm or Chilled:
Warm pie is classic—pair with a scoop of vanilla ice cream. For a summer twist, serve chilled with a dollop of whipped cream or mango sorbet. - Add a Finishing Touch:
A light dusting of powdered sugar or a drizzle of caramel sauce can elevate the presentation. Fresh mint leaves or thin fruit slices on top also add color and flair. - Individual Servings (Optional):
For parties or picnics, bake mini hand pies or use a muffin tin to make individual portions. These are easy to serve and store.
Storage Guidelines
- Room Temperature:
Peach Mango Pie can be left at room temperature for up to 2 days, covered loosely with foil or a pie dome. Keep it away from direct heat or sunlight. - Refrigeration:
For longer storage, refrigerate the pie. It will last for 4–5 days in the fridge. Cover it tightly with foil or plastic wrap to prevent it from drying out. - Freezing:
Peach Mango Pie freezes well both baked and unbaked.- To freeze baked pie: Cool completely, then wrap in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F (175°C) for 15–20 minutes.
- To freeze unbaked pie: Assemble fully, then freeze uncovered until firm. Wrap tightly and label. Bake from frozen, adding an extra 20–30 minutes to baking time.
- Reheating Tips:
Warm individual slices in the microwave for 15–30 seconds or reheat in a 300°F (150°C) oven for 10 minutes to restore the crust’s crispness.
Tips and Variations
- Frozen fruit: If using frozen peaches or mangoes, thaw and drain excess liquid before using.
- Mini pies: Use this same recipe to make hand pies or mini pies in a muffin tin.
- Vegan option: Substitute butter with vegan margarine and use a dairy-free milk wash instead of egg.
- Crust shortcut: In a pinch, use store-bought pie crusts or puff pastry to save time.
When to Serve
Peach Mango Pie is a fantastic summer dessert, ideal for BBQs, picnics, or weekend brunches. It’s also a refreshing treat in winter when made with frozen fruit, giving you a taste of summer year-round.
Final Thoughts
This Peach Mango Pie combines the bright flavors of tropical fruit with the homey charm of classic baking. It’s sweet, slightly tangy, buttery, and absolutely irresistible. Whether you’re a seasoned baker or new to pies, this recipe is approachable and endlessly satisfying.
Bring this pie to a gathering, and you’ll instantly impress your guests with something just a bit different from the usual apple or berry pies—yet every bit as comforting.
Peach Mango Pie is a crowd-pleasing dessert that blends seasonal fruits into a vibrant, comforting treat. With the right tips and storage techniques, you can enjoy it fresh out of the oven—or even days later—without sacrificing taste or texture.
Whether served warm with ice cream or cool on a summer day, it’s a pie that always delivers sunshine in every bite.
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Frequently Asked Questions
What is Peach Mango Pie made of?
Peach Mango Pie is a sweet dessert typically made with fresh or canned peaches and mangoes combined into a thick, jam-like filling. The mixture is often flavored with sugar, lemon juice, and cornstarch for thickening.
This filling is then wrapped in a buttery pastry crust—either baked or fried—until golden and crispy. Popularized by fast-food chains like Jollibee, it can also be made easily at home using puff pastry or traditional pie dough.
Can I use frozen or canned fruit?
Yes! Frozen or canned peaches and mangoes work wonderfully, especially when fresh fruit is out of season. If using canned fruit, be sure to drain any syrup to prevent a soggy filling. When using frozen fruit, thaw and lightly pat them dry before cooking to avoid excess moisture.
Is Peach Mango Pie baked or fried?
Both methods are common. The fried version (like the Filipino fast-food favorite) offers a crisp, golden-brown exterior.
The baked version is a bit lighter and more convenient for home cooks—simply brush the pastry with egg wash and bake at 375°F (190°C) until golden. Air frying is also an option for a healthier crisp finish.
How should I serve and store Peach Mango Pie?
Peach Mango Pie is best served warm, optionally with a scoop of vanilla ice cream. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in an oven or toaster oven to bring back the crisp texture. Avoid microwaving, as it may make the crust soggy.
