Peach Mango Pie

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Inspired by the beloved dessert from Jollibee, the iconic Philippine fast-food chain, this peach mango pie brings a taste of nostalgia to your home kitchen. The combination of sweet, juicy peaches and mangoes wrapped in a flaky, golden crust has made this treat a family favorite for generations of Filipino food lovers. Whether you're recreating a cherished memory or discovering this tropical delight for the first time, this pie delivers authentic Filipino-American comfort in every bite.

This dessert is perfect year-round, especially during summer when fresh mangoes are abundant. However, using bottled or canned varieties makes it accessible even in winter months, allowing you to enjoy this tropical treat whenever cravings strike. It's an ideal dessert to serve at family gatherings, potlucks, or casual get-togethers with friends.

The preparation requires moderate time and effort. While the dough needs chilling time and the filling must cool before assembly, the actual hands-on work is straightforward and manageable for home cooks of all skill levels. The deep-frying method creates that signature crispy, golden exterior that makes this pie irresistibly delicious. Plan for about an hour total, including chilling time, making it a worthwhile weekend baking project that yields impressive, restaurant-quality results.

Author: Malu Bonifacio

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PEACH MANGO PIE

Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour

The combination of sweet, juicy peaches and mangoes wrapped in a flaky, golden crust has made this treat a family favorite for generations of Filipino food lovers.

Ingredients

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
• egg wash (mix 1 egg+1 tsp water)
• oil for frying

FILLING

• 1 cup ripe mangoes, cubed
• 1 cup peaches, cubed (canned Peaches)
• 4 tbsp syrup from the canned Peaches
• 3-4 tbsp white sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1 tbsp water
• salt

Instructions

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.

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

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.