How to make peach mango pie - Jollibee recipe copycat! This peach mango pie recipe makes 8 delicious hand pies, each with a flaky, buttery pie crust and filled with a juicy peach and mango filling! And if you love this recipe, you've got to try my Cinnamon Sweet and Salty Kettle Corn, my Strawberry Turnovers, and my Condensed Milk Brownies!
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Peach Mango Pie (Jollibee Recipe Copycat)
Jollibee finally opened up a few locations in the Chicago area, and I was so excited to try it! The menu item that I was most excited about was their peach mango pies, and they did not disappoint! As soon as I had one, I never looked back! The flavor of peach and mango together was so incredible, and that flaky fried crust made it even better! So of course, I had to try out an at-home peach mango hand pies recipe inspired by Jollibee! And so this easy recipe for peach mango hand pies was born!
Peach Mango Pie Origin
The Peach Mango Pies at Jollibee are a big part of what makes the Filipino fast-food chain so famous all over the world. Founded in 1978, Jollibee combines American-influenced dishes with Filipino flavors. Since its founding, Jollibee has expanded to over 1500 locations all over the world, and with its peach mango pies arriving in 1995, Jollibee began a collection of dessert pies that everyone has enjoyed!
What is peach mango pie made of?
- chopped mango - choose ripe fresh mango for this recipe, or just chop up some frozen mango chunks!
- chopped peaches - you can either use fresh, ripe peaches or frozen peaches to make it easier.
- granulated sugar - to help enhance the sweetness of the fruit.
- cornstarch - thickens up your filling perfectly so that nothing leaks out of your peach mango pies!
- vanilla extract - I love the addition of a little vanilla to complement the sweet fruit flavors in these hand pies! Be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- ground cinnamon - this is optional, but I love how well a bit of cinnamon complements these fruit flavors!
- lemon juice - brings out the tartness in the fruit!
- salt - we're adding salt to bring out all these flavors perfectly.
- flour - you'll need a little all-purpose flour to roll out your pie crust.
- two pie crusts - you can definitely use store-bought rolled pie crusts, or for even better results use a double batch of my flaky all-butter pie crust recipe!
- egg and heavy cream - together, these create your egg wash, which helps to seal the hand pies and adds a golden brown, flaky exterior!
- turbinado sugar - topping your pie pockets with raw sugar before baking creates a sweet crunchy top that that is so delicious!
I used a 3.5-inch cookie cutter to cut the pie crust into rounds for this recipe, but any cutter between 3 and 4 inches should work! Or you can just use a knife to cut your pie crust into rectangles! Here are a few other tools you'll need:
Peach Mango Pie Calories
You may wonder, is peach mango pie healthy? Each one of these peach mango hand pies contains 281 calories, with 4 grams of protein and 12 grams of fat -- for more nutritional information, see the recipe card below. Nutrition Disclaimer
Tips and F.A.Q.
Jollibee first added their iconic Peach Mango Pies to their menu in 1995. Since then, the popularity of these handheld treats has skyrocketed, with over 45 million of them being sold in 2021.
This recipe is slightly different than the original from Jollibee, since it's baked in the oven rather than deep-fried. That said, this is still definitely a decadent dessert, so definitely enjoy it according to your individual nutritional needs. See the full nutritional information in the recipe card below!
Yes you can! To freeze them before baking, just let them freeze solid, then store in an airtight container or freezer bag until ready to bake. You can then bake them straight from frozen -- just add a couple minutes to your bake time. They can also be frozen after baking for up to 2 months.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Peach and Mango Treats You'll Love
- Mango Popsicles
- Peach Cobbler Egg Rolls
- Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette
- Brown Butter Peach Tart
- Mango Overnight Oats
Equipment you may need
- 3.5-inch round cookie cutter
- ¾ cup (124 g) chopped mangoes - fresh or frozen
- ¾ cup (116 g) chopped peaches - fresh or frozen
- ½ cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- ¼ teaspoon (1 g) ground cinnamon - optional
- 1 tablespoon (15 ml) lemon juice
- ⅛ teaspoon (1 g) salt
- ½ teaspoon (2 ml) pure vanilla extract
- all-purpose flour - for dusting
- 2 9-inch pie crusts - store-bought or homemade
- one large egg - beaten
- 1 tablespoon (15 ml) heavy cream
- turbinado sugar - for topping (or more granulated sugar)
- In a medium saucepan, combine mango, peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Heat over medium-high heat, stirring often.¾ cup chopped mangoes, ¾ cup chopped peaches, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ⅛ teaspoon salt, ¼ teaspoon ground cinnamon
- Bring to a boil and lower heat to simmer for about 5 minutes until thickened and slightly reduced.
- Remove from heat and cool slightly. Stir in vanilla extract.½ teaspoon pure vanilla extract
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking liner.
- Roll out one pie crust on a lightly floured surface and use a 3½-inch round cookie cutter to cut 8 rounds. Repeat with second pie crust for a total of 16 rounds.2 9-inch pie crusts, all-purpose flour
- Spoon 1 tablespoons of peach-mango filling into the center of eight of the pie crust rounds.
- Whisk together beaten egg and heavy cream. Brush egg wash around the edge of each round, surrounding the filling.one large egg, 1 tablespoon heavy cream
- Cover each with a second dough round and press around the edges to seal, crimping with fingers or a fork to eliminate any gaps.
- Repeat with all of the rounds, creating eight hand pies. Use a sharp knife to cut vent holes in the tops of each.
- Brush tops of each hand pie with more egg wash and sprinkle with turbinado sugar. Place on large baking sheet lined with parchment paper or a silicone baking liner.turbinado sugar
- Bake in preheated oven for 25 minutes, or until crusts are golden brown and filling is bubbling.
- Cool on baking sheet for 15 minutes. Serve warm or transfer to a cooling rack to cool completely.