Peach Mango Pie

Crispy golden pastry filled with a sweet peach and mango filling, inspired by Jollibee these are the perfect Summertime hand pie

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.

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.

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

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!

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.

Yes, you can prepare the filling up to 3 days in advance and store it in the fridge. This makes the assembly process quicker.

Fresh fruit gives the best flavor, but canned or frozen fruits are great alternatives. Adjust sugar levels if using canned varieties to balance sweetness.

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.

???? Recipe

Peach Mango Pie Recipe

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Crispy golden pastry filled with a sweet peach and mango filling, inspired by Jollibee these are the perfect Summertime hand pie

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8 Pies 1x
• Category: Pie
• Method: Easy
• Cuisine: Filipino

Ingredients

Units USM Scale 1x2x3x

Peach Mango Filling

• 1 cup Peaches, chopped
• 1 cup Mango, chopped
• 50g Granulated sugar (1/4 cup)
• 1 tbsp Cornstarch
• Pinch of cinnamon
• Juice of half a lemon

Pastry

 

• 4 sheets Frozen puff pastry

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Instructions

Peach Mango Filling

1. Combine the peaches, mangoes, sugar, cornstarch, cinnamon, and lemon juice in a small saucepan
2. Cook over medium heat and cook, stirring constantly, for 10 minutes or until the fruit has started to breakdown and the mixture has thickened
3. Remove from the heat, cover with plastic wrap, and place in the fridge to chill completely

Assembly

 

1. Remove the puff pastry from the freezer and thaw for 5 mins, until slightly softened
2. Cut each puff pastry sheet into 8 equal rectangles
3. Scoop a line of the chilled filling down the center of 8 rectangles
4. 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)
5. Place the assembled pies on a baking sheet lined with parchment paper and freeze for 1 hour to chill
6. Heat a heavy-bottomed pot of neutral oil to 200C/390F
7. Carefully lower the pies into the oil, be careful as they will splatter
8. Fry three at a time, for 2-3 mins, turning halfway, until golden brown
9. Place on a wire rack or paper towel to drain for 5 minutes and enjoy hot!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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