If mangoes and peaches are your favourite fruits, I promise you will love this easy Peach Mango Pie. A flaky, buttery pie crust loaded with fresh, juicy summer fruit filling and topped with a cinnamony crumble topping!
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Peach Mango Pie Recipe
Since Valentine's Day is just around the corner, I thought I would share my all-time favourite pie recipe for those celebrating. As for those staying in, may this pie occupy the lovely vacant place in your heart for a while.
I love it because the Peaches compliment the mangoes, the mangoes compliment the crispy pastry, and the pastry makes for a beautiful dessert laid out on my dinner table.
Also, this pie is SUPER delicious, festive, and easy to make; without further ado, let me show you how to make this pie.
What Is Peach Mango Pie Made Of?
Pie crust: I used a store-bought from the supermarket, you can make your own if you want.
Mangos: I couldn't find fresh mangoes, so I used canned mangoes; if you want to use fresh ones, choose mangoes that are not fibrous in nature.
Peaches: I love to use fresh peaches, the riper, the better they fuse into the other ingredients in the pie.
Granulated sugar: Just the one you have at home.
Cinnamon and nutmeg: For a hint of flavour.
Cornstarch: Helps achieve a thick consistency for the filling.
Lemon juice: Freshly squeezed or store-bought.
Butter: I like to use unsalted butter.
Brown sugar: Adds additional flavour to the white sugar.
Flour: I Used All purpose flour.
Pinch of salt
Prepare The Mango And Peach
The mangoes just need to be peeled and sliced. As for the peaches, since the skin is a little thinner, just slice them. However, if you like to peel them, mark an X using a knife and plop them in some hot boiling water.
Before you chuck them in some ice water next, let it boil for about a minute. This will stop the peaches from cooking instantly, and the skin will peel right off. Then you can slice your peaches to the desired size and combine them with your mangoes.
How To Make Peach Mango Pie - Step By Step
There are several steps involved but don't worry, I am going to take you through all of them.
First Step - Prepare The Pie Crust
Roll out the pie crust using a rolling pin, and then place it into a 22 cm pie pan.
Tuck the overhanging pie dough under itself and crimp the pie edges if you like. Use a fork to poke some holes on the bottom of the crust. We poke these holes to allow steam to escape when the pie is baking. Without the holes, you'll end up with a bubbly and uneven crust.
Let the crust bake for 10 minutes before you let it cool.
Pro Tip: If you're using a store-bought crust, it will bake faster than if it were homemade. Homemade crusts take a tad-bake longer to achieve the golden-brown look, so keep checking the oven at small intervals.
Second Step - Make The Crumble Topping
Mix together the flour, sugar, cinnamon, and salt in a mixing bowl.
Rub the butter into the flour mixture until crumbs are formed; keep it in the fridge until needed.
Third Step - Prepare The Peach Mango Filling
In a mixing bowl, mix together the mangoes and peaches.
Add sugar, cornstarch, nutmeg, cinnamon, lemon juice, salt, and water in a saucepan. Now, over medium-high heat, cook this mixture until it thickens. Once it's thick, turn off the heat.
Pour the mixture on top of the mangoes and peaches, stir to combine. Proceed to put the mixture in the fridge for 20-30 minutes until cold.
Forth Step - Assemble The Pie
Preheat the oven to 176°C/ 348°F . Pour the filling into the pie crust that you've prepared. Then, sprinkle the crumble mixture on top.
Pro Tip: If you feel the filling is a bit too liquid like at any point in the process, don't be afraid to drain some water or juices out. If you dump a really wet mixture into the pie crust, the bottom may become almost too wet to bake correctly.
Plop your pie in the oven and bake for 40 to 45 minutes. Let it cool before you serve. Your oh so tropical treat is ready!
Top Tips!
- The edges of the crust will start to get more golden than the centre of the pie. To avoid the pastry's edges from burning and allow the centres to get nicely baked, you can cover the edges using some foil paper.
Variations
- This recipe works well with literally any juicy enough fruit except something like apples. So go ahead; you can use it with raspberries, blueberries or pumpkin.
- If you can't find mangoes or peaches where you live (because they are seasonal fruit), don't be afraid to use some frozen or canned fruit that you may encounter. Just ensure that the excess water is drained whilst using anything other than fresh fruit. As I've mentioned, excess water can make the base of the crust soggy and uncooked, and nobody likes that.
- You may brush the pie edges with egg wash before baking.
- For extra flavor add ½ a teaspoon of vanilla extract.
Serving Suggestions
The whiff of this freshly baked pie won't stop you from having it at literally any time of the day. However, I suggest you save it for dessert after dinner, topped with some whipped cream, or accompany it with a cup of Oat Milk Hot Chocolate, Thyme Tea or Iced White Chocolate Mocha.
If the weather is warm and sunny where you live, then a scoop of Biscoff Ice Cream, Chocolate Marshmallow Ice Cream or Melon Ice Cream will make this treat even more loveable than it already is.
Recipe FAQ's
There can be several reasons for this. Firstly, make sure the pie has cooled well once it's out of the oven. It can seem quite runny when it's still hot. If it's still runny once it cools, you probably didn't drain out enough of the excess water from your fruits.
This is why ensuring your filling is the right consistency is essential to the final outcome. Another tip to keep in mind is to act fast and place the pie in the oven right after you're done pouring the filling and sealing it with the crumbled topping. Working quickly ensures that the fruit filling doesn't sit on the crust for too long before it's baked, making it soggy.
No, it is not necessary. When we consume peaches on their own, we never really take out the skin, so it's understandable if you want to keep the skin on. It will add a texture to the filling that some may enjoy while others may not. Oh, and they also may get stuck in people's teeth. But again, it's a personal preference.
No, this recipe calls for pie crust; usually, puff pastry sheets are used in making pocket pies.
Yes, you can. To make ahead of time, prepare the pie crust, prepare the pie filling and the crumb topping and store everything separately in the fridge for 2-3 days ahead of making the recipe.
Keep it at room temperature for 2-3 days or in the fridge for up to 5 days. You can also freeze it for up to 2 months.
No, it is not. I love Jollibee’s Peach Mango Pies so much; these hand pies have inspired me to make a full-size pie with almost the same filling. The pie turned out so delicious!
More Easy Pie Recipes
- Greek Custard Pie With Syrup (Galaktoboureko)
- Easy Pumpkin Custard Pie Recipe
- Classic American Pumpkin Pie
- Chocolate Buttermilk Pie
- Pumpkin Pie Muffins With Crumb Topping
- Easy Turtle Pie Recipe
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Recipe Card
Peach Mango Pie Recipe
Ingredients
- 1 pie crust , store-bought or homemade
Filling
- 3 cups mangos , sliced
- 3 cups peaches , sliced
- ⅔ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoon cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
Crumble Topping
- ½ cup butter , room temperature
- ⅓ cup brown sugar
- 1 cup plain flour
- pinch of salt
- ½ teaspoon ground cinnamon
Instructions
Prepare the pie crust
- Roll out the pie crust, then place it into the 22 cm pie pan.1 pie crust
- Tuck the overhanging dough under itself and crimp the pie edges if you like. And poke some holes on the bottom of the crust.
- Bake the crust for 10 minutes at 190C, then allow to cool.
Make the crumble topping
- In a mixing bowl, mix together flour, sugar, cinnamon, and salt.⅔ cup granulated sugar, 1 cup plain flour, pinch of salt, 1 teaspoon ground cinnamon
- Rub the butter into the flour mixture until crumbs are formed; keep it in the fridge until needed.½ cup butter
Prepare the Filling
- In a mixing bowl, mix mangoes and peaches.3 cups mangos, 3 cups peaches
- In a saucepan, add sugar, cornstarch, nutmeg, cinnamon, lemon juice, salt and water over medium-high heat, cook until it thickens, turn off the heat.¼ teaspoon nutmeg, 2 tablespoon cornstarch, ¼ cup water, 1 tablespoon lemon juice, ⅓ cup brown sugar, ½ teaspoon ground cinnamon
- Pour the mixture on top of the mangoes and peaches, stir to combine. Put the mixture in the fridge for 20-30 minutes until cold.
Assemble everything
- Preheat the oven to 176° C.
- Pour the filling into the pie crust and then sprinkle the crumble mixture on top.
- Bake the pie for 40-45 minutes. Allow to cool, then serve.
Notes
- If you feel the filling is a bit too liquid like at any point in the process, don't be afraid to drain some water or juices out and save for another recipe. If you dump a really wet mixture into the pie crust, the bottom may become almost too wet to bake correctly.
- If you're using a store-bought crust, it will bake faster than if it were homemade. Homemade crusts take a tad-bake longer to achieve the golden-brown look, so keep checking the oven at small intervals.
- The edges of the crust will start to get more golden than the centre of the pie. To avoid the pastry's edges from burning and allow the centres to get nicely baked, you can tent the edges using some foil paper.
Caroline says
Yummy! I will bake this tomorrow for dessert. My kids will love it. Thanks!
Gina says
Looks delicious, can I replace peach for banana?
Radwa says
No you can't use banana in making this recipe. Bananas will give the pie a mushy texture.