Crispy golden pastry filled with a sweet peach and mango filling, inspired by Jollibee these are the perfect Summertime hand pie
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What is a peach mango pie?
These pies are originally from a fast-food chain called Jollibee located in the Philippines, known for its delicious fried chicken. And another thing they are known for is their delicious peach and mango pies!
These are golden and flaky on the outside with a hot peach and mango filling. The flavors of the peach and mango work so well together, and in combination with the pie crust. Perfection.
Now even if you don't have a local Jollibee you can make these and have them anytime.
Ingredients in a Peach Mango Pie
- Chopped peaches: I used fresh peaches for this as they are in season, but canned peaches work perfectly as well. No need to peel the skin as it'll soften up when cooked.
- Chopped mango: I used fresh mangoes here but you can use frozen ones too! Choose a mango with firmer flesh otherwise, it will break down too much once cooked.
- Granulated sugar: Sugar is needed to add sweetness to the filling. If you are using canned peaches you can reduce the sugar here a little, as canned peaches are much sweeter than fresh ones
- Cornstarch: Cornstarch acts as a thickener in these, allowing the mixture to thicken up enough that it doesn't flow out of the assembled pies
- Cinnamon: A little cinnamon gives the filling a warm and lightly spiced flavor
- Juice of half a lemon: Lemon helps to balance out the sweetness of the filling as well as help the mixture thicken up.
- Frozen puff pastry: No need to make the pastry here! Store-bought frozen puff pastry sheets are perfect as they are in the right shape and at the right thinness. You can also use pre-rolled pie dough, but keep in mind they won't get as bubbly on the surface.
How to fry Peach Mango Pies
The characteristic trait of this pie is the bubbly, flaky, golden crust. While we have taken the hard work out of it but using frozen puff pastry sheets there are still a couple of tips that will help you achieve that perfect crispy crust.
Freeze your pies before frying
Freezing your pies after they have been filled will not only make them easier to handle but will also enhance the flakiness of the crust.
The shock of the cold pastry as it hits the hot oil will cause the surface of the dough to bubble up and reach its optimal texture.
Fry at a high temperature
We want to fry these pies at a high temperature so we can get the crust golden and crispy with minimal oil absorption. If it sits in the oil for too long the thin pastry will get soggy and greasy.
As the filling is already cooked and safe to eat, the pies don't need long to fry. A quick fry at a hot temperature helps develop a bubbly, crust without making them overly greasy.
Tips for the perfect Peach Mango Pie
Egg Wash Variations
Use milk instead of water in the egg wash for a richer, deeper color and sheen on the pastry.
Use a Pastry Blender for Better Texture
A pastry blender helps to cut butter into the dough for a flakier texture if making homemade pastry.
Cooling Filling
Before Assembling Cooling the filling before adding it to the pastry prevents the pastry from becoming soggy during baking.
Variations
Spiced Filling
Add a pinch of nutmeg or allspice to the filling for a warm, autumnal twist.
Cheesecake Peach Mango Pie
Mix cream cheese with sugar and a bit of vanilla, layering it with the fruit filling before sealing the pies.
Almond Pastry
Use ground almonds or almond extract in the dough for a nutty twist.
Serving Suggestions
With Greek Yogurt
Serve the pies with a dollop of Greek yogurt for a creamy, tangy balance to the sweetness.
Topped with Whipped Coconut Cream
For a dairy-free option, whipped coconut cream complements the tropical flavors of mango and peach.
Warm with a Dusting of Powdered Sugar
Dusting the pies with powdered sugar just before serving adds a touch of elegance and sweetness.
Frequently Asked Questions
How long do these last?
These are best eaten when freshly made as the filling is hot and the pastry is crisp and flaky. You can store any extra in an airtight container in the fridge for up to 3 days.
How should I store these?
If you want to make these ahead of time or you have a lot extra you can store any remaining in an airtight container in the fridge.
Keep in mind that the pies will be super soggy and cold when taken straight out of the fridge. Just toast them up in a toaster oven or air fryer on high heat until the pastry is crisp again.
Why are my pies so oily?
There are a couple of reasons why your pies might be too oily:
- The oil wasn't hot enough, causing your pies to absorb too much oil as they are frying
- The pies weren't drained on a wire rack or paper towel after frying, causing them to soak up the excess oil
Can I change up the filling by using different fruits?
Yes definitely! There are so many different possibilities with the filling, from apples, to strawberries choose your favorite fruit.
Keep in mind that if you use a firmer fruit like apples or pear you will have to cook the filling for much longer. Otherwise, you'll have a crunchy filling!
Can I bake these or fry them in the air fryer?
You can bake these or air fry them instead of deep-frying but the resulting pastries will not be the same as the ones that are fried.
Baking causes the pasty to be drier and flakier, kind of like a regular baked pie! If you are baking these you can give the pies a brush with egg wash and a sprinkle of sugar before baking for a shiny sugar-coated flaky pastry.
Can I make the filling ahead of time?
Yes, you can prepare the filling up to 3 days in advance and store it in the fridge. This makes the assembly process quicker.
Is it better to use fresh or canned fruit for the filling?
Fresh fruit gives the best flavor, but canned or frozen fruits are great alternatives. Adjust sugar levels if using canned varieties to balance sweetness.
What’s the best way to reheat the pies?
For a crisp crust, reheat the pies in a preheated oven at 350°F for 5-8 minutes. Avoid microwaving, as it can make the pastry soft.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Peach Mango Pie Recipe
Crispy golden pastry filled with a sweet peach and mango filling, inspired by Jollibee these are the perfect Summertime hand pie
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 Pies 1x
- Category: Pie
- Method: Easy
- Cuisine: Filipino
Ingredients
Peach Mango Filling
- 1 cup Peaches, chopped
- 1 cup Mango, chopped
- 50g Granulated sugar (¼ cup)
- 1 tbsp Cornstarch
- Pinch of cinnamon
- Juice of half a lemon
Pastry
- 4 sheets Frozen puff pastry
Instructions
Peach Mango Filling
- Combine the peaches, mangoes, sugar, cornstarch, cinnamon, and lemon juice in a small saucepan
- Cook over medium heat and cook, stirring constantly, for 10 minutes or until the fruit has started to breakdown and the mixture has thickened
- Remove from the heat, cover with plastic wrap, and place in the fridge to chill completely
Assembly
- Remove the puff pastry from the freezer and thaw for 5 mins, until slightly softened
- Cut each puff pastry sheet into 8 equal rectangles
- Scoop a line of the chilled filling down the center of 8 rectangles
- Top with another rectangle of puff pastry and use a fork to crimp and seal the edges (trim the edges with a sharp knife for clean sides)
- Place the assembled pies on a baking sheet lined with parchment paper and freeze for 1 hour to chill
- Heat a heavy-bottomed pot of neutral oil to 200C/390F
- Carefully lower the pies into the oil, be careful as they will splatter
- Fry three at a time, for 2-3 mins, turning halfway, until golden brown
- Place on a wire rack or paper towel to drain for 5 minutes and enjoy hot!
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