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

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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)

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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