Peach Mango pie recipe inspired by fast-food favorite Jollibee, is made with fresh peaches and fresh mangoes, with a flaky pastry!
This Filipino-flavored tropical treat is perfect during peach season and guaranteed to become your favorite thing on the dessert table.
One of things that I love about summer is fresh fruit. My first mango came to me when I moved to Florida at 28 years old! When I was young, fruits and vegetables weren't shipped from so far away, you basically ate what was local and apples were about it for the winter.
Yet Georgia is known for it's ripe peaches in the USA, it took a fast-food chain from the Filipino to create a combination of peach and mangos for a delicious pie filling. Yet they created pocket pies with the peach and mango filling in the middle, I decided to use the recipe for a traditional pie shape
Peel and chop the mangoes and peaches.
In a medium heat saucepan, combine your chopped mangoes and peaches. Add lemon juice, both sugars, and a pinch of salt. Stir in the vanilla and let it simmer until the fruits release their juices.
Add the cornstarch, mix and cook until the mixture thickens. Let cool to room temperature in separate containers.
On a lightly floured surface, use a rolling pin and roll your pie pastry a little thinner than usual. Butter a pie pan and roll one layer of pie dough. Use a second pie pastry and slice into one inch strips.
Add a spoonful of the mango peach filling to the center of the pie pan and spread evenly.
- Roll out the top portion of your pie dough on a lightly floured surface until it’s about ⅛ inch thick and roughly 12 inches in diameter.
- Using a knife, pizza cutter, or pastry wheel, cut the dough into even strips, about ½ to ¾ inch wide (or wider if you prefer a bold lattice).
- You’ll need about 8 strips for a standard 9-inch pie.
- Lay half of the strips vertically across the top of the pie, evenly spaced.
- Gently fold back every other vertical strip halfway (so they’re resting on themselves).
- Lay one of the remaining dough strips horizontally across the pie, perpendicular to the vertical strips and just under the folded-back parts.
- Unfold the vertical strips back over the horizontal strip.
- Alternate and Repeat
- Once your lattice is complete, trim the overhanging edges of the strips and press them into the edge of the bottom crust to seal.
Brush the top crust with your egg wash and sprinkle with sugar. Bake at 350° degrees for about 25-30 minutes or until golden brown on the top crust.
More Asian Recipes to Enjoy!
Tips for the Best Flavor
- Buy fruit from your local farmers markets for the freshest results.
- Avoid a soggy crust by chilling the pies before baking.
- For double-crust pies, line a pie pan with the bottom crust, fill, and seal with the top pie crust before baking.
How to Serve
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for that kind of dessert you’ll dream about. This delicious peach mango pie is the perfect tropical treat to bring to summer parties or enjoy after dinner.
Tips for Storing
- Store: Cover the pie with plastic wrap on top and place in the fridge. Will keep for 3-4 days.
Summer is the time to buy fresh sweet peach and mango. The peach mango brings the flavors of the Philippines, then blended with a traditional style pie. As I explore the cuisine around the world, I am always fascinated on how flavors melt into different culture to create a melting pot of dishes. Hope you enjoyed our journey today with a Filipino favorite. Until next time my beautiful friends as my quest for the perfect bite continues. As they say in Philippines, "Ang sarap!" – "So delicious!"
Peach Mango Pie a Filipino Flavor
Equipment
- 1 pie pan
Ingredients
Filling:
- 2 cups peaches diced
- 1 ½ cups mangoes diced
- 1 tablespoon lemon juice
- 3 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 tablespoon cornstarch
Pie Dough
- 2 pie crust store bought or homemade
Assembly
- 1 beaten egg + 1 teaspoon water egg wash
- Coconut sugar or white sugar for sprinkling
- All-purpose flour for dusting
Instructions
Make the Fruit Filling
- Peel and chop the mangoes and peaches.
- In a medium heat saucepan, combine your chopped mangoes and peaches. Add lemon juice, both sugars, and a pinch of salt. Stir in the vanilla and let it simmer until the fruits release their juices.
- Add the cornstarch, mix and cook until the mixture thickens. Let cool to room temperature in separate containers.
Roll Out the Dough
- On a lightly floured surface, use a rolling pin and roll your pie pastry a little thinner than usual. Butter a pie pan and roll one layer of pie dough. Use a second pie pastry and slice into one inch strips.
Assemble the Pies
- Add a spoonful of the mango peach filling to the center of the pie pan and spread evenly.
- Roll out the top portion of your pie dough on a lightly floured surface until it’s about ⅛ inch thick and roughly 12 inches in diameter.
- Using a knife, pizza cutter, or pastry wheel, cut the dough into even strips, about ½ to ¾ inch wide (or wider if you prefer a bold lattice).
- You’ll need about 8 strips for a standard 9-inch pie.
- Lay half of the strips vertically across the top of the pie, evenly spaced.
- Gently fold back every other vertical strip halfway (so they’re resting on themselves).
- Lay one of the remaining dough strips horizontally across the pie, perpendicular to the vertical strips and just under the folded-back parts.
- Unfold the vertical strips back over the horizontal strip.
- Alternate and Repeat
- Once your lattice is complete, trim the overhanging edges of the strips and press them into the edge of the bottom crust to seal.
Brush & Bake
- Brush the top crust with your egg wash and sprinkle with sugar. Bake at 350° degrees for about 25-30 minutes or until golden brown on the top crust.
Notes
- Buy fruit from your local farmers markets for the freshest results.
- Avoid a soggy crust by chilling the pies before baking and placing them on parchment paper.
- For double-crust pies, line a pie pan with the bottom crust, fill, and seal with the top pie crust before baking.
Leave a Reply