Every year on Pie Day (March 14th), we like to bake something fun, and this Peach Mango Pie might be our new favorite. Inspired by the famous peach mango pie we fell in love with at Jollibee, this version brings together sweet, juicy peaches and tropical mango in a warm, cinnamon-spiced filling. This pie is bright, fruity, and perfectly cozy all at the same time.
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Why you will love this recipe
- Perfect tropical flavor combo - sweet peaches and mango balance beautifully. Tastes like summer in every bite.
- East but impressive - It looks and tastes bakery-worthy, but it uses simple ingredients and easy steps.
- Perfect for Summer- This pie is a crowd favorite and tastes like summertime.
★★★★★
"This was so good with a scoop of ice cream. Will be making this again! "- Breena
What is Peach mango pie?
Peach mango pie is a fruit dessert that combines the sweetness of peaches with the tropical flavor of mango in a flaky pie crust. I first tried it at Jollibee, where the pie is served as a crispy handheld pie filled with peach and mango.
Our version takes that inspiration and flavors, but turns it into a classic baked pie!!
Tim's Tips: Make sure to dice your fruit into similar-sized pieces so the filling cooks evenly.
Ingredients
- Pie crust - We used store-bought, but you can make your own if you want!
- Mango - The tropical flavor, look for a perfectly soft feel.
- Peaches - The summer fruit. You can use fresh or frozen!
- Sugar - Sweetens everything up.
- Cinnamon - Adds warmth to the filling.
- Nutmeg- That cozy pie classic flavor.
- Cornstarch - This thickens the juices, helping the pe to set up.
- Lemon Juice - Adds brightness and balance.
- Orange zest - A little citrus zest add fresh aroma and enhances the tropical flavor.
- Brown sugar - Adds sweetness with a slight caramel-like flavor to create a rich crumble as it bakes.
- Butter - We used salted butter here in the crumble topping.
- All-Purpose Flour -The base of the crumble.
How to make Peach Mango Pie
Scroll down to the recipe card for exact ingredient amounts.
- Prepare the fruit by dicing the mango and peaches into small, even pieces and set aside.
- In a large bowl, combine the diced peaches, mango, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and orange zest. Stir well to coat the fruit. Cover and refrigerate for 30 minutes to allow the fruit to release its juices.
- In a bowl, mix the flour, brown sugar, and cinnamon. Add the room temperature butter and rub the mixture together with your fingers until large crumbs form. Cover and place in the freezer until ready to use.
- Strain the fruit mixture, collecting the juices in a saucepan and setting the fruit aside. Heat the juices over medium-high heat for about 5 minutes, or until the liquid thickens. Remove from heat, stir the fruit back in, and refrigerate the mixture for 30 minutes until cooled to room temperature.
- If using a store-bought pie crust, allow it to come to room temperature according to package instructions so it unrolls without cracking. Fit the crust into a 9-inch pie dish and gently press it into the bottom and sides. Using a fork, lightly prick the bottom and sides of the crust to help prevent air bubbles while baking.
- To assemble the pie, brush egg wash on the sides and bottom of the pie crust. Pour the cooled peach mango filling into the prepared crust. Sprinkle the frozen topping evenly over the pie and gently pat it down.
- Chill the assembled pie in the freezer for 30 minutes. This will help the pie hold its shape while baking. Preheat the oven to 400°F during this time.
- Bake the pie for 30 minutes at 400°F, then reduce the temperature to 350°F and continue baking for 45 minutes, or until the crust is golden and the filling is bubbling.
- For best results, allow the pie to cool for at least 2 hours before slicing so the filling can fully set. Enjoy!!
Made this recipe? Let me know!
Substitutions and Variations
- Use a double pie crust - Instead of a crumble topping, you can add the traditional top crust or lattice crust for a more classic fruit pie feel.
- Add in a splash of vanilla for extra warmth of flavors.
- Use frozen fruit in place of fresh - just make sure to thaw and drain off any excess liquid before mixing with other filling ingredients.
- Add coconut to the crumble topping for a more tropical flavor!
Tim's Top Expert Tips
- Picking the Perfect Mango - look for fruit that is slightly soft when gently squeezed. You can't rely on color, so the squeeze test is best.
- Let the pie cool for at least 2 hours before slicing. This helps the filling to fully set before slicing.
- Don't skip the citrus - Lemon juice and orange zest brighten the flavor and help balance the sweetness of the fruit.
- Be patient with the Process - this recipe includes a few chilling and cooling steps, but they're worth it. Letting the filling and crust chill helps prevent a soggy crust and gives the pie a perfect texture.
- Protect the Crust. If the edges start browning too quickly, cover them with foil or use a metal pie ring during baking to prevent burning.
What to serve with Pie
This Peach Mango Pie is delicious on its own, but a few simple pairings can make it feel even more special and fun!
- A classic scoop of vanilla ice cream is a perfect balance.
- Fresh Whipped Cream adds a perfect finishing touch.
Storing Leftovers
Refrigerating
- Once the pie has completely cooled, cover it loosely with foil or plastic wrap and store it in the refrigerator for up to 4 days. The fruit filling will stay fresh, and the crumble topping will hold its texture better when chilled.
Freezing
- This pie freezes well both before and after baking.
- If baked, allow the pie to cool completely. Wrap it tightly in plastic wrap and foil. Freeze for up to 3 months.
Reheating
- To reheat a whole pie, place it in a 300°F oven for about 15-20 minutes until warmed through.
- For individual slices, microwave for 20-30 seconds or warm in the oven for a few minutes to crisp the topping.
make ahead
- You can assemble the pie and refrigerate it for several hours before baking, or freeze it for longer storage.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes. This pie can be baked a day in advance and stored covered at room temperature or in the refrigerator. I find the flavors get even better the next day.
How do I know when the pie is done baking?
The pie is ready when the crust and crumble topping are golden brown, and the filling is bubbling in the center. Bubbling means that the cornstarch has fully thickened the fruit juices.
Can I use frozen peaches or mango?
Yes! Frozen fruit works well for this recipe. Just thaw the fruit first and drain off any excess liquid before mixing with other filling ingredients.
More Summer Recipes
Video Of Recipe
Recipe
Peach Mango Pie
This peach Mango Pie features juicy peaches and sweet mango in a warm cinnamon-spiced filling with a buttery crumble topping. A bright, tropical twist on a classic fruit pie.
Equipment
- Pie Plate
- Oven
Ingredients
- 1 Pie Crusts
- 3 cups Mango Diced
- 3 cups Peaches Diced
- ⅔ cups Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 2 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- ½ tablespoon Orange Zest
Crumble Topping
- ½ cup Butter Salted, Room Temperature
- 1 cup Flour
- ⅓ cup Brown Sugar
- ½ teaspoon Cinnamon
Instructions
- Prepare the fruit by dicing the mango and peaches into small, even pieces and set aside.3 cups Mango 3 cups Peaches
- In a large bowl, combine the diced peaches, mango, sugar, corns½ teaspoon Cinnamontarch, cinnamon, nutmeg, lemon juice, and orange zest. Stir well to coat the fruit. Cover and refrigerate for 30 minutes to allow the fruit to release its juices. ⅔ cups Sugar 2 tablespoon Cornstarch 1 tablespoon Lemon Juice ½ tablespoon Orange Zest 1 teaspoon Cinnamon ¼ teaspoon Nutmeg
- In a bowl, mix the flour, brown sugar, and cinnamon. Add the room temperature butter and rub the mixture together with your fingers until large crumbs form. Cover and place in the freezer until ready to use. 1 cup Flour ⅓ cup Brown Sugar ½ teaspoon Cinnamon ½ cup Butter
- Strain the fruit mixture, collecting the juices in a saucepan and setting the fruit aside. Heat the juices over medium-high heat for about 5 minutes, or until the liquid thickens. Remove from heat, stir the fruit back in, and refrigerate the mixture for 30 minutes until cooled to room temperature.
- If using a store-bought pie crust, allow it to come to room temperature according to package instructions so it unrolls without cracking. Fit the crust into a 9-inch pie dish and gently press it into the bottom and sides. Using a fork, lightly prick the bottom and sides of the crust to help prevent air bubbles while baking. 1 Pie Crusts
- To assemble the pie, brush egg wash on the sides and bottom of the pie crust. Pour the cooled peach mango filling into the prepared crust. Sprinkle the frozen topping evenly over the pie and gently pat it down. Chill the assembled pie in the freezer for 30 minutes. This will help the pie hold its shape while baking.
- Preheat the oven to 400°F during this time. Bake the pie for 30 minutes at 400°F, then reduce the temperature to 350°F and continue baking for 45 minutes, or until the crust is golden and the filling is bubbling.
- For best results, allow the pie to cool for at least 2 hours before slicing so the filling can fully set. Enjoy!!
Video
Notes
- Picking the Perfect Mango - look for fruit that is slightly soft when gently squeezed. You can't rely on color, so the squeeze test is best option.
- Let the pie cool for at least 2 hours before slicing. This helps the filling to fully set before slicing.
- Don't skip the citrus - Lemon juice and orange zest brighten the flavor and help balance the sweetness of the fruit.
- Be patient with the Process - this recipe includes a few chilling and cooling steps, but they're worth it. Letting the filling and crust chill helps prevent a soggy crust and gives the pie a perfect texture.
- Protect the Crust. If the edges start browning too quickly, cover them with foil or use a metal pie ring during baking to prevent burning.
Nutrition
Calories: 446kcalCarbohydrates: 70gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 31mgSodium: 190mgPotassium: 289mgFiber: 4gSugar: 44gVitamin A: 1581IUVitamin C: 38mgCalcium: 35mgIron: 2mg
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