Why You’ll Love This Recipe

This Peach Mango Pie captures the tropical flavors of Jollibee’s iconic dessert with a simple twist. Instead of frying, this recipe bakes the pies, making them a healthier alternative while still achieving a crispy, golden crust. The sweet and tangy combination of fresh peaches and mangoes, enhanced by the warmth of cinnamon and vanilla, creates a refreshing and delicious filling. Whether you’re serving it at a party, enjoying it as an afternoon snack, or making it for a special occasion, these pies are sure to impress with their flavor, ease, and golden finish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pie crusts (store-bought or homemade)
1 egg, beaten
1 tablespoon heavy cream
¾ cup fresh mango, cut into cubes
¾ cup fresh peaches, cut into cubes
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
⅛ teaspoon salt
¼ teaspoon cinnamon (optional)
½ teaspoon vanilla extract
Flour, for dusting the work surface

Directions

Prepare the Filling:
In a medium saucepan, combine chopped mangoes, peaches, sugar, cornstarch, lemon juice, salt, and cinnamon. Cook over medium-high heat, stirring occasionally, until the mixture starts to thicken (about 5 minutes). Remove from heat and stir in vanilla extract. Let the filling cool for a few minutes.
Prepare the Pie Crust:
Preheat the oven to 350°F (175°C). Dust your work surface with flour and roll out the pie crust. Use a round cookie cutter to cut circles about 3.5 inches in diameter. You should get about 16 rounds from the two pie crusts.
Assemble the Pies:
Place about 1 tablespoon of the peach mango filling in the center of 8 pie crust rounds. Brush the edges with the egg wash (whisked egg with heavy cream). Top each filled round with another pie crust round and press the edges to seal. Crimp the edges with a fork for a decorative touch.
Bake the Pies:
Use a knife to cut small vent slits on top of each pie. Brush with the egg wash for a golden finish. Arrange the pies on a baking sheet lined with parchment paper and bake for 25 minutes, or until golden brown.
Cool and Serve:
Let the pies cool on the baking sheet for 15 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy!

Servings and timing

Servings: 8
Prep Time: 20 minutes
Bake Time: 25 minutes
Total Time: 45 minutes

Variations

Spicy Twist: Add a pinch of chili flakes or a dash of cayenne pepper to the filling for a spicy contrast to the sweetness.
Extra Citrus: Increase the lemon juice or add lime zest for a citrusy punch.
Baked with a Glaze: Brush the pies with a sugar glaze after baking for extra sweetness and shine.
Use Frozen Fruit: If fresh mango or peaches aren’t available, use thawed frozen fruit—just be sure to drain excess moisture.

storage/reheating

Storage: Store leftover pies in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, place pies in a 350°F (175°C) oven for about 5 minutes to restore crispness. They can also be microwaved for 20-30 seconds, but the crust may lose its crispiness.
Freezing: Freeze unbaked pies on a baking sheet, then transfer to a freezer-safe container. Bake from frozen at 350°F (175°C) for 30-35 minutes.

FAQs

1. Can I use store-bought pie crust?

Yes, store-bought pie crust works perfectly for this recipe. Choose a high-quality, butter-based crust for the best flavor and texture.

2. Can I make this with frozen fruit?

Yes, frozen peaches and mangoes can be used, but be sure to thaw and drain them well to avoid excess moisture in the filling.

3. Can I fry these pies instead of baking?

Yes, you can fry them if you prefer the traditional Jollibee style, but this baked version offers a lighter and healthier alternative.

4. How do I prevent the filling from being too runny?

Using cornstarch helps thicken the filling. Make sure to cook the mixture until it thickens before removing it from the heat.

5. Can I make the filling ahead of time?

Yes, the filling can be prepared and stored in the refrigerator for up to 2 days before assembling the pies.

6. How do I know when the pies are done baking?

The pies are ready when the crust is golden brown, and the filling is bubbling slightly through the vent slits.

7. Can I add other fruits to the filling?

Absolutely! You can add pineapple or a few raspberries to the filling for a different flavor profile.

8. Can I use a different spice besides cinnamon?

Yes, nutmeg or allspice can be used for a slightly different warm flavor. You can also omit the spice entirely if you prefer.

9. Can these pies be made in advance?

Yes, you can make the pies ahead of time, refrigerate or freeze them, and bake them later.

10. How long will these pies stay fresh?

Baked pies will stay fresh for 2 days at room temperature. For longer storage, freeze them for up to 3 months.

Conclusion

This Peach Mango Pie copycat recipe brings the tropical flavors of Jollibee right into your kitchen. With a sweet and tangy filling of ripe peaches and mangoes, a flaky, golden crust, and a healthy baked approach, this pie is sure to be a hit at your next gathering. Easy to make and incredibly delicious, it’s perfect for dessert or a fun treat at any time. Whether you’re a fan of Jollibee or simply love tropical flavors, this homemade version will exceed your expectations.

Peach Mango Pie (Jollibee Copycat)

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Author: Emma
Total Time: 45 minutes
Yield: 8 pies
Diet: Vegetarian

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Description

This Peach Mango Pie captures the tropical flavors of Jollibee’s famous dessert with a baked twist. Filled with a sweet mixture of peaches and mangoes, and baked to golden perfection, these hand pies offer a crispy, flaky crust and a delightful, tropical filling. A healthier alternative to the fried version, perfect for dessert or a snack.

Instructions

In a medium saucepan, combine chopped mangoes, peaches, sugar, cornstarch, lemon juice, salt, and cinnamon. Cook over medium-high heat, stirring occasionally, until the mixture starts to thicken (about 5 minutes). Remove from heat and stir in vanilla extract. Let the filling cool for a few minutes.
Preheat the oven to 350°F (175°C). Dust your work surface with flour and roll out the pie crust. Use a round cookie cutter to cut circles about 3.5 inches in diameter. You should get about 16 rounds from the two pie crusts.
Place about 1 tablespoon of the peach mango filling in the center of 8 pie crust rounds. Brush the edges with the egg wash (whisked egg with heavy cream). Top each filled round with another pie crust round and press the edges to seal. Crimp the edges with a fork for a decorative touch.
Use a knife to cut small vent slits on top of each pie. Brush with the egg wash for a golden finish. Arrange the pies on a baking sheet lined with parchment paper and bake for 25 minutes, or until golden brown.
Let the pies cool on the baking sheet for 15 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy!

Notes

Spicy Twist: Add a pinch of chili flakes or cayenne pepper to the filling for a spicy contrast to the sweetness.

Extra Citrus: Increase the lemon juice or add lime zest for a citrusy punch.

Baked with a Glaze: Brush the pies with a sugar glaze after baking for extra sweetness and shine.

Frozen Fruit: Use thawed and drained frozen mango or peaches if fresh fruit isn’t available.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: Filipino-inspired

Nutrition

Serving Size: 1 pie
Calories: 210
Sugar: 20g
Sodium: 60mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg