Peach Mango Pie (Jollibee copycat)

This bite-sized and flaky peach mango pie is packed with serious flavor. Originally from the popular Filipino fast-food chain, Jollibee, you’ll see just how incredibly delicious and easy these pies are to prepare!

Check out this recipe for Peach Mango Pie’s counterpart: Ube Pie

A classic Filipino snack

If you’ve ever been to Jollibee, then you’ll know just how addictive these pocket pies are (If you haven’t visited a Jollibee yet, I’d highly suggest ordering one of these ASAP!)

These pies have become a beloved snack and/or dessert amongst Filipinos and many others for a good reason.

The crust is perfectly flaky, with a crisp and crackly exterior. As soon as you bite into the pie, you’ll taste a tropical, sweet filling made up of mangoes and peaches, that makes you want to come back for more.

It’s the perfect snack to eat on the-go, or as an ending to a big meal!

Craving for more EASY mango recipes? Here’s a couple more from our mango series:

• Mango sago
• Mango sticky rice
• Mango float (Filipino icebox cake)
• Mango ensalada (Filipino mango salad)

Ingredients for peach mango pie

• Pie dough or puff pastry, cut into 4×5″ rectangles
• Egg whites, for sealing

Filling:

• 1 cup mango, diced
• 1 cup peaches, diced
• 2-3 tbsp sugar (depending on how sweet you want the filling to be)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• Cornstarch slurry: 1 tbsp cornstarch, dissolved with 2 tbsp cold water

Cornstarch glaze:

• 1 tsp cornstarch, dissolved with 1 tbsp cold water

*Some common FAQs:

Can I use canned or frozen mangoes and peaches?

Yes! In fact, the originally recipe I originally put out was made from frozen mangoes and canned peaches. Your filling will turn out just fine and just as delicious if you choose to do so.

For this recipe, however, I opted to use fresh mangoes and peaches this time, and while the outcome was very subtle, I did find this filling to be more bright and fresh-tasting compared to the canned/frozen option.

Can I use pre-made/store-bought dough?

Yes! I’ll be honest, while I do absolutely love making pie dough from scratch (which also tastes much better), sometimes I just feel incredibly lazy and will just buy the pre-made ones from the store to save time.

That being said, if you want to make the dough from scratch, I highly, highly recommend it! Otherwise, store-bought dough will also work.

Are there other cooking methods apart from frying?

• Oven: you can bake the pies at 350 F for about 30-35 minutes, or for 40-45 minutes if you chose to freeze the pies (note that you do not need to defrost the pies before baking). For this method, skip the cornstarch glaze, and instead brush each pie with an egg wash to achieve a golden crust. Also be sure to add small slits or holes to the top of the pie in order to allow steam to escape while it bakes.
• Air-fried: pies can be air-fried at 350 F for about 15-20 minutes, either fresh or frozen (again, no defrosting is needed).

Instructions

Prepare the filling:

In a sauce-pot or pan, combine together the mangoes, peaches, sugar, cinnamon, and nutmeg.

Heat this mixture over medium heat for about 5-10 minutes, stirring occasionally, until the sugar dissolves and the juices from the mangoes and peaches begin to release.

At this point, the mangoes and peaches should be tender (but not mushy!) Pour in the cornstarch slurry and immediately stir to avoid clumping.

Continue to cook for another 1-2 minutes until thickened.

Transfer the filling to a separate container and let cool completely before filling your pies.

Filling the pies:

Brush each of your 4×5″ pie dough rectangles with egg whites and spoon around 2-3 tsp of the filling onto the centre of the dough.

Fold the top half over to the bottom, then seal the pie shut by crimping the edges with a fork.

Place your prepared pies on a parchment-lined baking tray to prevent sticking, then brush the tops with your prepared cornstarch glaze.

*Optional, but highly recommended: Freeze the pies at this point for at least 1 hour to firm up.

Cooking the pies:

Deep fry the frozen pies for about 3-5 minutes, or until the outside is nicely golden-browned and the pie dough is completely cooked.

Let cool slightly and serve the peach mango pie warm!

Storing peach mango pie

If you plan to only cook the pies in batches or small amounts each time, you can keep the raw pies frozen until you plan to cook them (note that there is no need to defrost the pies for frying!)

For already cooked pies, you can keep them stored in the fridge for about 4-5 days.

I’d suggest reheating it in a toaster oven or air fryer to keep the crust crispy. You could also microwave it, but the crust may have a tendency to become soggy and/or soft, which alters the original texture.