There’s something truly magical about a crispy, golden-brown pie filled with warm, gooey peach and mango filling. If you’ve ever had the famous Jollibee Peach Mango Pie, you know exactly what I’m talking about. That perfect balance of sweetness, the tropical burst of mango, and the flakiness of the crust—it’s the kind of dessert that makes you close your eyes and savor every bite.
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Now, what if I told you that you could make this irresistible treat right at home? Trust me, this copycat recipe is a game-changer. It’s shockingly easy to make, and the results? Let’s just say you might never need to buy one again. So, grab your ingredients, and let’s get baking!
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re whipping up a batch for a cozy night in, making them for friends, or just treating yourself because you deserve it, this homemade peach mango pie will never disappoint.
- Just Like the Real Thing: This copycat recipe tastes just like the Jollibee favorite—crispy on the outside, oozing with tropical goodness on the inside.
- Super Simple: No complicated steps, just a foolproof method that anyone can follow.
- Budget-Friendly: Uses easy-to-find ingredients, so you don’t have to break the bank for a delicious treat.
- Make-Ahead Friendly: Prepare the pies in advance and fry them fresh whenever you crave one.
- Crowd-Pleaser: Perfect for kids and adults alike. You might need to make a double batch because these disappear fast!
Ingredients in Peach Mango Pie
Here’s what makes this pie so special—each bite is packed with tropical flavors wrapped in a crispy, golden crust.
Peaches: The juicy sweetness of peaches gives the filling a rich and fruity base. You can use fresh or canned peaches, depending on what you have.
Mangoes: The tropical star! Mangoes add a bright, slightly tangy sweetness that perfectly complements the peaches.
Sugar: A touch of sugar enhances the natural sweetness of the fruits, making the filling even more irresistible.
Cornstarch: This thickens the filling to that perfect, gooey consistency—no runny mess here!
Lemon Juice: A little acidity brightens up the flavors and keeps everything balanced.
Pie Crust or Empanada Dough: The crispy shell that holds all that delicious filling. You can use store-bought pie crust, empanada wrappers, or even puff pastry for a flakier texture.
Egg Wash: Helps the crust turn golden and crispy when fried.
Oil: For frying, giving that signature crispy exterior.
How to Make Peach Mango Pie
Let’s dive into the steps to create this tropical delight:
Prepare the Filling: In a saucepan over medium heat, combine peaches, mangoes, sugar, and lemon juice. Cook until the fruits soften and release their juices.
Thicken the Mixture: Mix cornstarch with a little water to create a slurry, then add it to the fruit mixture. Stir continuously until the filling thickens. Remove from heat and let it cool completely.
Assemble the Pies: Roll out the dough and cut it into rectangles or circles. Spoon a generous amount of filling onto one side, leaving space around the edges.
Seal the Edges: Fold the dough over the filling and press the edges together using a fork. Make sure they are well-sealed to prevent any leaks while frying.
Fry Until Golden: Heat oil in a pan and fry the pies until they are crispy and golden brown. Drain on paper towels to remove excess oil.
Cool and Enjoy: Let them cool for a few minutes before taking a bite (trust me, that filling is HOT!). Serve and enjoy!
How to Serve Peach Mango Pie
This pie is perfect on its own, but if you want to take it to the next level, here are a few serving ideas:
- With Ice Cream: A scoop of vanilla ice cream makes it even more indulgent.
- Drizzled with Caramel: Adds an extra layer of sweetness and richness.
- With Coffee or Tea: The perfect pairing for a cozy afternoon treat.
- Dusted with Powdered Sugar: For a bakery-style finishing touch.
Additional Tips
- Make It Ahead: You can assemble the pies and freeze them. Just fry them straight from the freezer—no need to thaw!
- Baking Option: If you prefer a lighter version, bake the pies at 375°F (190°C) for about 20-25 minutes until golden brown.
- Air Fryer Method: Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
- Dough Options: Puff pastry gives a flakier texture, while pie crust is closer to the original Jollibee version.
FAQ Section
Q1: Can I use frozen mangoes and peaches?
A1: Yes! Just thaw and drain them before cooking to prevent excess liquid in the filling.
Q2: Can I use a different type of dough?
A2: Absolutely! Puff pastry will give a crispier texture, while empanada wrappers make for a thinner crust.
Q3: How long do these pies last?
A3: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer to crisp them up again.
Q4: Can I freeze these pies?
A4: Yes! Freeze assembled but uncooked pies in a single layer, then transfer to a freezer bag. Fry or bake straight from frozen.
Q5: Can I bake these instead of frying?
A5: Yes! Bake at 375°F (190°C) for 20-25 minutes until golden brown.
Q6: Can I add other fruits?
A6: Sure! Pineapple or banana would be great tropical additions.
Q7: How do I keep the filling from leaking?
A7: Make sure the edges are well-sealed, and don’t overfill the pies.
Q8: What oil is best for frying?
A8: Use neutral oils like canola or vegetable oil for a crisp, golden crust.
Q9: Can I make mini versions?
A9: Definitely! Just cut the dough into smaller portions and adjust the frying time accordingly.
Q10: How do I reheat leftovers?
A10: Pop them in the oven at 350°F (175°C) for a few minutes or air fry at 350°F (175°C) for 5 minutes.
Final Thoughts
There you have it—your very own Jollibee-style Peach Mango Pie made from scratch! It’s crispy, sweet, and bursting with tropical flavor. Whether you’re making a batch for family, friends, or just yourself (because you deserve a treat), this recipe is sure to be a hit.
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Peach Mango Pie Jollibee Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Make this Peach Mango Pie at home with a Jollibee-inspired recipe! Using store-bought crusts, fresh peaches, and mangoes, this easy homemade recipe skips the frying for a healthier twist. The fruity, golden-brown hand pies are perfect for a quick snack or dessert. With a crisp, flaky crust and a warm, sweet filling, they bring tropical flavors straight to your table.
Ingredients
- 2 pcs pie crusts
- 1 egg, beaten
- 1 tbsp heavy cream
- 3/4 cup mangoes, cubed
- 3/4 cup peaches, cubed
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- Flour (for dusting)
Instructions
- Gather and measure the ingredients.
- In a medium saucepan, combine chopped mangoes, peaches, sugar, cornstarch, lemon juice, salt, and cinnamon. Cook over medium-high heat, stirring occasionally.
- Once boiling, reduce heat and simmer for 5 minutes until thickened. Remove from heat and stir in vanilla extract. Let cool slightly.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Dust a work surface with flour and roll out the pie crust. Cut into rounds using a 3.5-inch cookie cutter (about 16 rounds from 9-inch crusts).
- Place a tablespoon of peach-mango filling in the center of 8 pie crust rounds.
- Whisk together heavy cream and egg for an egg wash. Brush around the filling on each pie round.
- Cover with another pie crust round and press the edges to seal.
- Cut vent slits on top, then brush the pies with more egg wash.
- Arrange on the baking sheet and bake for 25 minutes or until golden brown.
- Let cool on the baking sheet for 15 minutes before transferring to a cooling rack.
Notes
- For extra crispiness, brush with butter after baking.
- Serve warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 pie
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg