If mangoes and peaches are your favourite exotic fruits, this easy Peach Mango Pie isn't going to feel any less than a first, true love. A flaky, buttery pie crust loaded with fresh summer fruit filling! And topped with crunchy crumbles.
If you are wondering about the origin of this pie, It was originally discovered by the most famous Filipino fast-food chain Jollibee.
Since Valentine's Day is just around the corner, we thought we would share an all-time favourite for those celebrating. As for those staying in, may this pie occupy the lovely vacant place in your heart for a while?
Its flaky yet crusty pastry is filled with the glory of the two juiciest fruits of the summer season. It's not just any dessert; it's the sweetest tropical treat you'll ever come across.
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Pies have been popular since the beginning of time to be this crumbly pastry dough filled with an array of sweet or savoury ingredients from meat, vegetables, eggs and cheese to sweet nuts, fruits and custards.
The alteration of even a small component can create an entirely new pie recipe altogether. That's why there are so many pie recipes out there. This sweat and fresh Peach Mango Pie recipe is one of such many recipes' we're sharing today.
Why this Recipe?
The Peaches compliment the mangoes, the mangoes compliment the crispy pastry, and the pastry makes for a beautiful dessert laid out on your dinner table.
There are no two ingredients in the recipe that don't go well together. The slight tanginess of the peaches coupled with the sweetness of the mangoes is as good as a fruit pie filling can possibly get.
What is peach mango pie made of?
- Pie crust: You can get it just about at any supermarket or make your very own
- Mangos: You can use canned mangos, if you want to use fresh ones, choose mangoes that are not fibrous in nature
- 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
- Corn starch: Helps achieve a thick consistency for the filling
- Lemon juice: Freshly squeezed or store-bought
- Butter: unsalted
- Brown sugar: adds additional flavour to the white sugar
- Flour: All-purpose
How to make Peach Mango Pie - Step by Step
Of course, something as delicious as this Peach Mango Pie is going to take some level of effort. There are several steps involved but don't worry, we're going to take you through all of them.
To prepare the pie crust:
One: Roll out the pie crust, and then place it into a 22 cm pie pan.
Two: Tuck the overhanging dough under itself and crimp the pie edges if you like. 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.
Three: Let the crust bake for 10 minutes before you let it cool.
To make the crumble topping:
Four: Mix together the flour, sugar, cinnamon, and salt in a mixing bowl.
Five: Rub the butter into the flour mixture until crumbs are formed; keep it in the fridge until needed.
To prepare the peach mango pie filling:
Six: In a mixing bowl, mix together the mangoes and peaches.
Seven: Add sugar, corn starch, 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.
Eight: 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.
To assemble the pie together:
Nine: Preheat the oven to 176° C.
Ten: Pour the filling into the pie crust that you've prepared. Then, sprinkle the crumble mixture on top.
Eleven: 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!
- 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.
- Also, 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.
Some 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 we've mentioned, excess water can make the base of the crust soggy and uncooked, and nobody likes that.
Serving Suggestions
The whiff of this freshly baked pie won't stop you from having it at literally any time of the day. However, we suggest you save it for dessert after dinner, topped with some whipped cream, or accompany it with your evening tea.
If the weather is warm and sunny where you live, then a scoop of ice cream will make this treat even more loveable than it already is.
Recipe FAQ's
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.
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 uncooked 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.
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Recipe
Peach Mango Pie Recipe
Equipment
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 corn starch
- ¼ cup water
- 1 tablespoon lemon juice
Crumble Topping
- ½ cup butter , room temperature
- ⅓ cup brown sugar
- 1 cup plain flour
- ¼ teaspoon 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, ¼ teaspoon 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 corn starch, 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.
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 we've mentioned, excess water can make the base of the crust soggy and uncooked, and nobody likes that.
Nutrition
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Gina
Looks delicious, can I replace peach for banana?
Radwa
No you can't use banana in making this recipe. Bananas will give the pie a mushy texture.
Caroline
Yummy! I will bake this tomorrow for dessert. My kids will love it. Thanks!