I still remember the first time I bit into a Peach Mango Pie from Jollibee — the steam kissed my nose, the crust crunched like the perfect first page of a summer story, and that warm, sticky-sweet filling made me close my eyes. Growing up, my cousins and I traded coins for that golden pocket of joy after school, and I chased that exact balance of crisp crust and gooey fruit for years in my kitchen. This recipe recreates that nostalgia with simple pantry ingredients and a little home-cook swagger: a flaky crust, jammy peach-mango filling, and a caramelized scent that fills the house like a hug. Let’s make a pie that tastes like summer and stories shared over the kitchen table.
Quick Facts
- Yield: Serves 6 (6 hand pies or one 9-inch pie)
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
Why This Recipe is Awesome
Because it nails what makes the Jollibee Peach Mango Pie addictive: a crunchy, flaky exterior and a warm, slightly sticky fruit filling that sings of peaches and mangoes. It’s sweet but bright, gooey but not soupy, and it browns beautifully in the oven. It’s so easy even your oven can’t mess it up — and the house will smell like a tropical bakery. Who doesn’t love crispy edges and a juicy center?
Ingredients
For the Main Dish:
- 2 sheets frozen puff pastry (thawed) or 2 store-bought pie crusts
- 3 cups fresh peaches, peeled and diced (about 3 medium peaches) — or 1 (15 oz) can peaches, drained
- 2 cups ripe mango, diced (about 2 medium mangoes) — or 1 (15 oz) can mango, drained
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 3 tbsp cornstarch (for thickening)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp unsalted butter, cut into small pieces
- 1 large egg beaten with 1 tbsp water (for egg wash)
- Optional: 1/2 tsp ground cinnamon for warmth
For the Sauce / Garnish (if applicable):
- Vanilla ice cream or whipped cream for serving
- Powdered sugar for dusting (optional)
How I Make It
Step 1:
Preheat your oven to 375°F. I line a rimmed baking sheet with parchment so the pies slide off easily. In a medium saucepan over medium heat, I toss the diced peaches and mango with brown sugar, granulated sugar, lemon juice, and a pinch of salt. Stir until the sugar starts to dissolve — you’ll smell a sugary, fruity perfume that makes you grin. Don’t walk away; fruit releases juices fast.
Step 2:
Whisk in cornstarch with a splash of water to make a slurry, then stir it into the fruit. Cook and stir for 3–5 minutes until the filling thickens and becomes glossy. If you like a hint of spice, add 1/2 tsp cinnamon here. Remove from heat and stir in the butter and vanilla. The butter gives that silky finish that makes the filling feel luxurious.
Step 3:
On a lightly floured surface, unfold or roll your puff pastry to smooth creases. Cut into six equal rectangles (or use circles for turnovers). Spoon about 3–4 tbsp of filling onto one half of each piece, leaving a 1/2-inch border. Wet the edges with water, fold over, and press to seal. Crimp with a fork and poke a few steam holes on top — you want escapes for steam, not explosions.
Step 4:
Place the pies on the prepared baking sheet and brush tops with the egg wash. Bake at 375°F for 20–25 minutes, rotating once halfway through, until the pastry puffs and turns a deep golden brown with caramelized edges. You’ll hear little pops and crackles as the puff pastry does its thing. If the edges brown too quickly, tent loosely with foil.
Step 5:
Let the pies cool for 10 minutes on the sheet — the filling sets up and won’t burn your tongue. Dust with powdered sugar if you like and serve warm with a scoop of cold vanilla ice cream for contrast. I love how the warm, sticky filling contrasts with the crisp, flaky crust and the cold cream melts into tiny rivers — pure comfort.
Pro Tips
- Use ripe but firm peaches and mangoes for the best texture; overly ripe fruit can turn mushy when cooked.
- If your filling looks runny after cooling, stir a little extra cornstarch slurry (1 tsp cornstarch + 1 tsp water) into the warm filling and simmer 30–60 seconds.
- For a super-crisp crust, brush the pastries with a thin layer of melted butter before baking, then apply egg wash just before they go into the oven.
- Want the deep fried vibe? Heat oil to 350°F and fry sealed turnovers for about 2–3 minutes per side until golden; drain on paper towels.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use canned peaches and mango if fresh aren’t available — drain well and reduce added sugar slightly because canned fruit can be sweeter.
- Swap puff pastry for pre-made pie crusts for a more traditional pie texture; baking time may change by 5–10 minutes.
- Dairy-free option: use vegan butter and dairy-free ice cream — the pies still crisp and taste bright.
- Gluten-free option: buy gluten-free puff pastry or use a gluten-free pie crust; expect a slightly different flake.
Variations & Tips
- Add 1/4 cup finely chopped macadamia nuts or toasted coconut for crunch and a tropical twist.
- Make mini hand pies in a muffin tin for party-friendly bites.
- Stir 1–2 tbsp rum or rum extract into the filling for a grown-up flavor boost.
- Make it tart: swap half the sugar for honey and add a squeeze more lemon.
- Turn it into a lattice 9-inch pie for a showy dessert at potlucks.
- For a kid-friendly twist, fold in tiny chocolate chips after the filling cools slightly so they don’t melt completely.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the pies and freeze them on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F, adding ~8–12 minutes to the bake time. Reheat leftover baked pies at 325°F for 8–10 minutes to crisp the crust.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking so everything browns evenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel and flavor.
- How do I know it’s done?
- Look for a deep golden-brown crust, puffed layers, and bubbling filling through the vents. If the top looks pale, bake a few minutes longer — you want a caramelized color and a crisp crack when you bite into it.
- What if I don’t have ingredient X?
- If you lack fresh fruit, use good-quality canned fruit and reduce added sugar by 1–2 tbsp. No cornstarch? Substitute 2 tbsp flour, but the filling may look slightly less glossy.
How I Like to Serve It
I serve these warm with a generous scoop of vanilla ice cream and a hot cup of coffee for a lazy weekend treat, or pack mini versions for summer picnics — they travel well. They work as a dessert after a BBQ, a sweet breakfast with tea, or a nostalgic snack for movie night. In winter, pair them with a spicy chai to balance the sweetness.
Notes
- Store baked pies in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat in a 325°F oven for 8–10 minutes to restore crispness.
- Safe frying temp reference: if you choose to deep-fry, keep oil around 350°F and cook until golden — that’s your best bet for a Jollibee-style crunch.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Peach Mango Pie that tastes like sunshine and childhood memories. You’ve got this.