Peach Mango Pie

Peach mango pie is a famous dessert of Jollibee, a fast food restaurant in the Philippines. Our family drives 3 hours to the nearest Jollibee (Seattle) to eat palabok (noodles), chicken joy and of course, peach mango pie for dessert.

Peaches and mangoes are delicious combination for pies. Even if there are no fresh mangoes in winter time, I always use the bottled mangoes from Costco.

And if you are in hurry, it is also recommended to use phyllo pastry as a substitute for the pie crust. It is also flaky in texture.

Peach Mango Pie like Jollibee

peach mango pie

Filling

• 1 cup ripe mangoes, cubed (bottled)

• 1 cup peaches, cubed (canned)

• 4 tbsp syrup from the canned Peaches

• 3-4 tbsp white sugar

• 1 tbsp lemon juice

• 2 tbsp cornstarch

• 1 tbsp water

• salt

Crust

• 2¼ cup all purpose flour

• ¼ cup cold butter, cut into cubes

• ½ cup cold water

• ½ tsp salt

• 2 tbsp granulated sugar

• 1 egg

Others

• egg wash (mix 1 egg+1 tsp water)

• oil for frying

Filling

1. In a pan combine cubes of mangoes, peaches and syrup.

2. Add sugar and lemon juice. Mix well.

3. Mix in cornstarch dissolve in water. Stir well until thick.

4. Remove from heat. Transfer to a bowl and let it cool

Crust

1. In a mixing bowl combine flour, salt and sugar.

2. Cut the butter in small cubes then add it to flour mixture by using a fork or your hands.

3. Mix the dough until you form a coarse crumbs. Add egg then cold water and mix until just combined.

4. Wrap it in plastic wrap and chill for 30 minutes or so.

Assembly

1. Rolled the dough about 2 mm thick.

2. Cut into big square then divide it into three square shape.

3. Fill with a tablespoon of mango-peach filling.

4. Fold and seal edges using a fork. Then brush both sides with egg wash.

5. Deep- fry mango-peach pie in a heated oil until golden brown. Drain in paper towel to remove excess oil. Serve hot.