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The Delightfully Easy Peach and Mango Pie Recipe

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Peach and mango pie in a green pan with peaches and other scattered ingredients behind it.

There’s something undeniably comforting about the aroma of a freshly baked pie wafting through the kitchen. Pies have a way of bringing back cherished memories of family gatherings, holiday feasts, and cozy afternoons spent with loved ones and this Peach and Mango Pie will definitely bring some you joy to your kitchen.

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Whether it’s a classic apple pie or a warm slice of peach, the nostalgia attached to these delicious creations is unmatched. But while traditional pies have their place, sometimes it’s fun to explore new flavors. That’s where this pie recipe comes in—a delightful twist on the familiar, blending the tropical sweetness of ripe mangos with the juicy tang of fresh peaches. The result is a dessert that’s both comforting and exciting, offering a unique spin on the pies we all know and love.

bowl of mangos and peaches on a dark wooden surface

The Magic of Fresh Fruit

The secret to a delicious pie lies in using the ripest fruits. For this peach and mango pie recipe, fresh peaches and fresh mangos are essential. The combination of peach and mango brings out a delightful burst of flavor, making every bite juicy and satisfying. While you can use canned fruit in a pinch, nothing beats the vibrant taste of fresh fruit.

overhead photo of ingredients for peach and mango pie in glass bowls

Ingredients You’ll Need

Before diving into the detailed instructions, gather all the ingredients you’ll need. This recipe is straightforward, and having everything at hand will make the process smoother. Here’s the full ingredients list:

  • For the Filling:
    • 3 cups of frozen peaches (16 oz bag), thawed
    • 3 cups of frozen mangos (16 oz bag), thawed 
    • 1 tablespoon of lemon juice
    • 1/2 cup of granulated sugar
    • 1/4 cup of brown sugar
    • ¼ cup tapioca flour ( or ½ cup if using all-purpose flour)
    • 1 teaspoon of vanilla extract
    • A pinch of salt
    • 1 single pie pastry homemade or store-bought
    • 1 beaten egg for the egg wash
  • For the Crumble:
    • ½ cup flour
    • ½ cup brown sugar
    • 1 teaspoon apple pie spice
    • ¼ cup unsalted butter, melted and cooled.
    • ½ cup chopped pecans (optional)
bowl of ingredients. Peaches, brown sugar, pecans, cinnamon

Step-by-Step Instructions

  1. Prepare the Fruit Filling: In a large bowl, combine the thawed sliced peaches, thawed diced mangos, lemon juice, white sugar, dark brown sugar, all-purpose flour, vanilla extract, and a pinch of salt. Stir gently until the fruit is evenly coated, and the sugars start to dissolve. This fruit filling will create the thickened, flavorful center of your pie.
  2. Assemble the Pie: Place a premade or store bought pastry dough into a 9” pie plate as the bottom crust. Using a pastry brush coat the pie dough with a light coating of egg wash to seal the crust. Spoon the fruit filling into the crust.
  3. Crumb Topping: Mix flour, brown sugar, apple pie spice, melted butter and chopped pecans in a bowl until small pea sized pieces come together. Spread this mixture evenly across the top of the fruit filled pie crust.
  4. Bake: Preheat your oven to 400°F (205°C). Place a metal baking ring or aluminum foil tented over top of the pie to keep it from over browning. Bake your peach mango pie for 15 minutes at 400°F before lowering the temperature to 350°F (190°C) for an additional 35-45 minutes. The top of the pie should be golden brown, and the fruit filling should be bubbling through the crumble.
  5. Cooling and Serving: Allow the pie to cool for at least 1 hour before serving. This helps the fruit juices thicken up and makes slicing easier. Serve your pie with a scoop of ice cream for the ultimate dessert experience.
3 pie crusts with peaches, mango and pecans

Tips for the Best Peach Mango Pies

  • Use the Ripest Fruits: The ripest peaches and mangos will provide the best flavor and juiciness. If it’s peach season, visit your local grocery store to find the freshest fruits available.
  • Room Temperature Dough: Ensure your puff pastry sheets are at room temperature before rolling them out. This makes the dough easier to work with and results in flakier layers.
  • Homemade Pie Crust Option: If you’re up for it, making a homemade pie crust can elevate your peach mango pie to another level. While puff pastry is quicker, a homemade crust provides a more traditional flaky pastry.
  • Plastic Wrap for Easy Rolling: Place a sheet of plastic wrap over the dough when rolling it out. This prevents sticking and makes cleanup easier.
  • Avoid Soggy Bottom Crust: To prevent a soggy bottom crust, bake the pie on the lower rack of your oven. This allows the bottom crust to crisp up nicely.

Why This Recipe Stands Out

The biggest difference between this homemade pie and a store-bought one lies in the fresh ingredients and the love you put into baking. While grocery store pies can be convenient, nothing compares to a pie made from scratch, filled with the freshest fruits and baked to perfection.

This Peach and Mango Pie recipe is a fantastic option for those who appreciate easy recipes with detailed instructions. Whether you prefer a large pie or individual pie pockets, this bake recipe is versatile and sure to impress.

Slice of peach and mango pie has been removed from green pie dish. A bowl of peaches and mangos is sitting in the background

Star Rating and Reviews

If you loved this recipe, don’t forget to leave a star rating below! Your feedback helps others find and enjoy this easy peach mango pie recipe. Plus, it’s always a pleasure to see how your pies turned out—feel free to share your photos and tips.

Variations and Serving Suggestions

While this recipe focuses on peach and mango, feel free to experiment with other fruit fillings. Apple pie is another classic that can be made using this method. And if you’re feeling adventurous, try adding a bit of cream cheese to the filling for a creamier texture.

For those who like their pies a bit more tart, you can adjust the amount of lemon juice or add other citrus fruits to the filling. And of course, a scoop of ice cream on the side never hurts!

slice of peach and mango pie on white plate with a scoop of ice cream on top.

Final Thoughts

Making your own flaky Peach and Mango Pie at home is easier than you might think. With this recipe, you’ll be able to recreate the flavors of your favorite Jollibee treat right in your own kitchen. Whether you’re a fan of pocket pies, large pies, or something in between, this recipe is versatile, delicious, and perfect for any kind of dessert occasion.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to enjoy a freshly baked pie that’s sure to be a hit with family and friends.

If you’re looking for another unique pie to try out next, take a peak at this Easy and Delicious Strawberry Rhubarb Pie!

slice of peach and mango pie with vanilla scoop of ice cream on top.

Easy Peach Mango Pie Recipe

A delightful twist on the familiar, blending the tropical sweetness of ripe mangos with the juicy tang of fresh peaches. The result is a dessert that’s both comforting and exciting, offering a unique spin on the pies we all know and love.
Prep Time 20 minutes
Cook Time 50 minutes
1 hour 2 minutes
Course Dessert
Servings 8

Ingredients
  

For the Filling:

  • 3 cups of frozen peaches 16 oz bag, thawed
  • 3 cups of frozen mangos 16 oz bag, thawed
  • 1 tablespoon of lemon juice
  • 1/2 cup of granulated sugar
  • 1/4 cup of brown sugar
  • ¼ cup tapioca flour or ½ cup if using all-purpose flour
  • 1 teaspoon of vanilla extract
  • A pinch of salt
  • 1 single pie pastry homemade or store-bought
  • 1 beaten egg for the egg wash

For the Crumble:

  • ½ cup flour
  • ½ cup brown sugar
  • 1 teaspoon apple pie spice
  • ¼ cup unsalted butter melted and cooled.
  • ½ cup chopped pecans optional

Instructions
 

  • Prepare the Fruit Filling: In a large bowl, combine the thawed sliced peaches, thawed diced mangos, lemon juice, white sugar, dark brown sugar, all-purpose flour, vanilla extract, and a pinch of salt. Stir gently until the fruit is evenly coated, and the sugars start to dissolve. This fruit filling will create the thickened, flavorful center of your pie.
  • Assemble the Pie: Place a premade or store bought pastry dough into a 9” pie plate as the bottom crust. Using a pastry brush coat the pie dough with a light coating of egg wash to seal the crust. Spoon the fruit filling into the crust.
  • Crumb Topping: Mix flour, brown sugar, apple pie spice, melted butter and chopped pecans in a bowl until small pea sized pieces come together. Spread this mixture evenly across the top of the fruit filled pie crust.
  • Bake: Preheat your oven to 400°F (205°C). Place a metal baking ring or aluminum foil tented over top of the pie to keep it from over browning. Bake your peach mango pie for 15 minutes at 400°F before lowering the temperature to 350°F (190°C) for an additional 35-45 minutes. The top of the pie should be golden brown, and the fruit filling should be bubbling through the crumble.
  • Cooling and Serving: Allow the pie to cool for at least 1 hour before serving. This helps the fruit juices thicken up and makes slicing easier. Serve your pie with a scoop of ice cream for the ultimate dessert experience.

Notes

  • Frozen vs Fresh Fruit: Using frozen peaches and mangos ensures convenience, but if fresh fruit is available, you can substitute for an even fresher taste. Just be sure to peel and slice them thinly.
  • Thickening: Tapioca flour is preferred for a smooth, glossy filling, but if using all-purpose flour, increase the amount to ½ cup to achieve the same level of thickness.
  • Crumble Texture: The pecans add a crunchy texture to the topping, but they’re optional. If you prefer a nut-free crumble, simply omit the pecans.
  • Prevent Over-Browning: The aluminum foil tent or a metal baking ring helps protect the crust from becoming too dark during baking, ensuring an even golden brown color.
  • Cooling Time: It’s essential to let the pie cool before slicing so the filling has time to set and thicken. This prevents a runny pie.
*Cook Time: 50–60 minutes (15 minutes at 400°F, 35–45 minutes at 350°F)

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