Description
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.
Ingredients
Scale
- 1 green and red skinned ripe mango, peeled and diced small
- 3 peaches (fully ripe and soft), skins removed and diced small
- 2 teaspoons cornstarch
- 1/3 cup granulated sugar + 2 tablespoons for topping
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon grated lemon zest
- (1)-13 ounce puff pastry dough, fresh or fully thawed
- 1 egg
- 1 teaspoon water
- 1 teaspoon ground cinnamon
Instructions
- Remove the skin from the peaches and mango and dice the fruit into small pieces. Place into a large bowl.
- Into a small bowl, whisk together 1/3 cup of sugar and the cornstarch.
- 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.
- In one bowl, whisk together the cinnamon and sugar. In another bowl, make the egg wash by whisking the egg with water. Set aside.
- Preheat the oven to 425 degrees. Lay the puff pastry out long ways and slice horizontally into 4 equal slices.
- 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.
- Fold the top half of dough over the bottom half to seal. 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.
- 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.
- Allow the peach mango pies to cool for 5-10 minutes. Serve warm and enjoy!
Notes
- Leave the puff pastry dough in the fridge until right before you are 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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: bake
- Cuisine: American