This Peach Mango Pie is so easy to make and it's a Jollibee Copycat Recipe! The fresh peach and mango filling is stuffed inside of store-bought puff pastry that bakes into a golden, flaky pastry. You can't pass up this one!
These Peach Puff Pastries are absolutely incredible and perfect for Summer! Skip the peach pie and make these instead. This recipe is baked, instead of deep fried like at Jollibee, to make it a bit healthier and easier too.
Why You'll Love This Recipe:
- These peach mango hand pies are ready to eat in less than an hour
- No homemade pie dough required, just grab a fresh puff pastry dough from the store
- Easy clean up and no mixers required
- It's the perfect Summer dessert, especially during peach season
Store Bought Puff Pastry- I love buying the puff pastry fresh because I'm one of those people who want to make dessert right now and not have to worry about thawing frozen dough. The Jus-Rol brand has been my favorite, go to buy lately. It's right near the eggs at my grocery store, and it puffs up into magic, golden flakiness.
Peaches- They need to be fully ripe and softened for this recipe or you're not going to get the best flavor. Buy 6 of them, so you know you will have good odds of getting 3 that are ready.
Mango- Same thing goes with the mango as the peaches. Buy a few. You want one that is sweet, not sour, and soft to the touch. I like green skinned mangoes versus yellow for their sweeter taste.
Cornstarch-A must have to thicken the fruit juices in the filling and transform it into a more saucy texture.
Egg and Water-Creates a simple egg wash that brushes onto the puff pastry to add an extra depth of golden flaky crust.
Substitutions & Variations:
If you don't like mango, feel free to leave it out. Just add in one extra peach.
Want less sugar? You can cut out the sugary topping and add a bit less to the fruit as well. I would still do at least ¼ cup to get the correct consistency.
Not big on tart flavor? Leave out the lemon juice and zest.
Add a scoop of ice cream and serve these warm for a real treat!
How to Make Peach Mango Pie:
Watch the full recipe video and be sure to Subscribe on Youtube. It's free and I post new recipe videos every week.
Here are the Step by Step Instructions for these Peach Puff Pastries.
Step 1: Remove the skin from the peaches and mango and dice the fruit into small pieces. Place into a large bowl.
Step 2: Into a small bowl, whisk together ⅓ cup of sugar and the cornstarch.
Step 3: Into a medium pot, add in the mango and peaches, sugar and cornstarch mixture, lemon juice and zest and stir to combine. Place the pot on the stovetop and bring to a boil for a few minutes over medium heat. Reduce heat to low, cover and cook for 10 minutes, stirring half way through. Remove from heat and allow it to cool.
Step 4: In one bowl, whisk together the cinnamon and sugar. In another bowl, make the egg wash by whisking the egg with water. Set aside.
Step 5: Preheat the oven to 425 degrees. Lay the puff pastry out long ways and slice horizontally into 4 equal slices.
Step 6: Prepare a cookie sheet with parchment paper. Fill the center bottom half of the puff pastry with filling, leaving the edges free of filling, so the pastries can seal.
Step 7: Fold the top half of dough over the bottom half to close. Press around the edges to seal and use a fork to seal the edges completely. Use a paring knife to make two slits on top of the pastries.
Step 8: Brush the egg wash over the peach mango hand pies. Sprinkle the tops liberally with cinnamon sugar. Bake for 15-20 minutes until fluffy and golden.
Step 9: Allow the peach mango pies to cool for 5-10 minutes. Serve warm and enjoy!
- Leave the puff pastry dough in the fridge until right before you're ready to use. It's more difficult to work with once it hits room temp.
- Allow the peach mango filling to cool for at least 5 minutes, preferably 10 minutes. This will help it to thicken even more.
- Do not overfill the puff pastries. You want to leave room around the edges to seal them up properly without filling running out.
- Leave them in the oven for at least 15 minutes, even if they look done. The inside of the dough needs to cook too.
Check the package, but it's generally 400 degrees for 15-20 minutes.
Yes, especially in a dessert where the filling is inside of dough. You want the fruit filling softened to ensure it doesn't have any crunch after baking.
I don't recommend it. The sweetness and textures are much better in fresh fruit. If you have to chose between the two above, I would choose frozen. You may need additional cornstarch in order to thicken the sauce because the frozen will create more liquid.
Store them on the countertop, wrapped in foil, or in the fridge for up to 2 days for the freshest hand pies. Warm before eating for the best taste.