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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