Peach mango pies are pocket pies made of crispy, flaky pastry with a sweet and scrumptious peach and mango filling. Have them for breakfast, as a snack, for dessert. You’ll be hooked.
Peach mango pies are one of my favourite things to order at Jollibee, a popular fast food chain in the Philippines. They’re crunchy, filled with delicious peach and mango filling, a great end to a Jollibee feast.
Jollibee peach mango pies are deep fried though and since I’m not a big fan of frying (fear of hot oil, long story), I developed a recipe that’s baked not fried.
And since I’m slightly, sort of, medyo a lazy baker, I use ready-made, all-butter puff pastry. No stressing about dough or pie crust. Easy-peasy.
Now I can make delicious Jollibee-style peach mango pies at home anytime, and you can too.
Peach mango pie recipe ingredients
For this peach mango pie Jollibee-style recipe, you’ll need:
- Canned peaches in light syrup
- Mangoes – fresh or frozen will work
- Brown sugar
- Ground cinnamon
- Vanilla extract
- Frozen puff pastry – I always buy from the store but you can totally make this from scratch if you like. If buying ready-made puff pastry, always opt for the all-butter kind.
Tools you need to make peach and mango pie
I use the following when making this delicious pocket pie recipe:
- Silicone pastry mat — optional but highly recommended
- Rolling pin — optional
- Cookie cutter or drinking glass — you can also use a bench scraper or a sharp knife
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
- Measuring cups and spoons
How to make peach mango pie
For the detailed recipe, scroll to the bottom of the page for the printer-friendly recipe card with nutritional information.
Making these peach and mango hand pies couldn’t be easier. First, make your pie filling.
Peach and mango filling
1 COMBINE. In a medium-sized saucepan on medium heat, stir peaches, mangoes, peach syrup (from the can), brown sugar, cinnamon and a pinch of salt.
2 COOK. Cook until the fruits start breaking down and the mixture starts to reduce and thicken (about 20 minutes). I like to help it along by squishing the fruit as I’m stirring. Stir often.
3 THICKEN. Once thick enough, add cornstarch dissolved in water, stir to combine, and continue to cook until you get a significantly thicker consistency. This usually only takes a couple of minutes.
4 COOL. Add vanilla, stir to combine and remove from heat. Set aside to cool.
You can make your filling the day before and keep it in the fridge. Just make sure to bring it down to room temperature before using.
Assembling your peach pies
1 PREP. Line a baking pan or cookie sheet with parchment paper and set aside.
2 EGG WASH. In a small bowl, prepare your egg wash by beating a large egg with milk. Set aside.
3 ROLL PUFF PASTRY. Gently roll out your thawed puff pastry sheets onto a lightly floured surface. Use a rolling pin to seal the perforations and shape the puff pastry into a circle. (You can also opt to keep the puff pastry a square, see next step.)
4 CUT PUFF PASTRY. Lay a drinking glass or a cookie cutter on the dough, press firmly straight down and lift straight back up. (To simplify further, you can choose to just cut your puff pastry into rectangles like how I do it in my ube pie recipe. Just remember this will lead to fewer, but bigger, pies.)
5 PREPARE. Take your puff pastry pieces and place them on your baking sheet. Space them out evenly.
6 FILL. Scoop 1-2 tbsp of filling in the middle then place another piece of puff pastry on top.
7 SEAL. Crimp and seal the edges with a fork.
8 CUT. Using a small, sharp knife, make 2 small cuts on top of the pies so that air can escape while baking.
9 EGG WASH. Brush the pies with egg wash and, optionally, sprinkle with demerara or brown sugar.
10 FREEZE. Place the pies in the freezer while you pre-heat the oven to 375F.
11 BAKE. When ready, bake for 20 minutes or until golden brown. Rotate the pan midway during baking. Enjoy!
Baking tips and FAQs
Easy and straightforward, right? Here are more tips and answers to your frequently asked questions to make baking these sweet Filipino treats that much easier.
I prefer using canned peaches in this recipe because the flavour is stronger and more pronounced. However, you can also use fresh fruit if you like. I give options in the recipe card below.
While I love fresh mangoes, frozen mangoes are great when fresh mangoes are hard to come by. When using frozen mangoes, there’s no need to thaw them. Just add directly into the saucepan.
Puff pastry is one of the things I always buy in-store. I’m not very good at making it from scratch and since I can get high quality frozen butter puff pastry at the store, that’s what I always do.
And it really is a wonderful ingredient to work with, when handled correctly. Remember:
– Thaw it properly. It usually says how to on the package.
– Puff pastry should never be warm to the touch or even room temperature. It should be pliable but still cool.
– Don’t use puff pastry too soon, example: when it’s still frozen, or it will break.
– Once you’ve thawed the sheets you can’t refreeze them so use those puff pastries up.
Yes, traditionally, Jollibee peach mango pies are deep fried. That gives them their signature crunch.
If you’re not a fan of frying like me, you can absolutely make a version of these pies that’s baked, like this recipe! I use puff pastry; they’re not as crunchy as deep fried hand pies but are still wonderfully crispy, buttery and delicious.
You can keep baked peach mango hand pies in an airtight container on your counter. It should keep for up to 3 days. To keep them for longer, you can freeze the pocket pies. See below.
Yes, you can freeze peach mango hand pies. I find that it’s actually the best way to store them.
Just cool completely then place in a freezer safe container or Ziploc bag. They should last about 2 weeks.
You also have the option of freezing unbaked pies. I haven’t personally tried it but here’s a good guide on how to freeze dough and pastries.
Left on the counter, these pies should last up to 3 days. Frozen, they should last up to 2 weeks.
Pies left on the counter will lose their crunch and need to be popped into a toaster for a few minutes.
To thaw frozen pies, warm in the microwave for a few seconds then into your oven toaster to get back that crunch.
Just remember that frozen pies tend to get stale quicker once heated a second time, so try to avoid defrosting more than you can eat immediately.
Peach mango pie Jollibee-style takes two of summer’s favourite fruits and puts them together into one delicious, mouthwatering treat. Perfect for snack or merienda, picnics, with coffee or tea.
Peach Mango Pie (Jollibee-Style)
- 1 cup canned peaches drained but keep the syrup, see notes if you want to use fresh peaches
- 1 cup frozen mangoes no need to thaw, see notes if you want to use fresh mangoes
- 2 tbsp peach syrup to taste
- 2 tbsp brown sugar to taste
- ¼ tsp ground cinnamon
- pinch salt
- 1 tbsp cornstarch dissolved in 1 tbsp water
- ½ tsp vanilla extract
- 1 pc large egg
- 2 tbsp milk
- 1 package (2 sheets) frozen puff pastry thawed according to package instructions
Peach and mango filling
- In a medium-sized saucepan on medium heat, stir 1 cup peaches, 1 cup mangoes, 2 tbsp peach syrup (from the can), 2 tbsp brown sugar, ¼ tsp cinnamon and a pinch of salt. Taste and see if you're okay with the level of sweetness. If not, adjust and add more syrup and/or sugar.
- Cook until the fruits start breaking down and the mixture starts to reduce and thicken (about 20 minutes). I like to help it along by squishing the fruit as I’m stirring. Stir often.
- Once thick enough, add 1 tbsp cornstarch dissolved in 1 tbsp water, stir to combine, and continue to cook until you get a significantly thicker consistency. This usually only takes a couple of minutes.
- Add ½ tsp vanilla, stir to combine and remove from heat. Set aside to cool.
Assembling your peach pies
- Line a baking pan or cookie sheet with parchment paper and set aside.
- In a small bowl, prepare your egg wash by beating a large egg with 2 tbsp milk. Set aside.
- Gently roll out your thawed puff pastry sheets onto a lightly floured surface. Use a rolling pin to seal the perforations and shape the puff pastry into a circle.
- Lay a drinking glass or a cookie cutter on the dough, press firmly straight down and lift straight back up.
- Take your puff pastry pieces and place them on your baking sheet. Space them out evenly.
- Scoop 1-2 tbsp of filling in the middle then place another piece of puff pastry on top.
- Crimp and seal the edges with a fork.
- Using a small, sharp knife, make 2 small cuts on top of the pies so that air can escape while baking.
- Brush the pies with egg wash and, optionally, sprinkle with demerara or brown sugar.
- Place the pies in the freezer while you pre-heat the oven to 375F.
- When ready, bake for 20 minutes or until golden brown. Rotate the pan midway during baking. Enjoy!
- The number of pies/yield depends on how you cut your puff pastry. If circles like in the photos, I can make 10 pies using a glass/cookie cutter that’s roughly 3 inches in diameter. If you choose simple rectangles like in this ube pie recipe, you’ll have enough for 6 fairly large pies.
- If you want to use fresh fruit, you can replace the canned peaches with 2-3 ripe peaches (250g once peeled, pitted, diced) and 1-2 ripe mangoes (150g once flesh scooped out and diced). Adjust the sugar content depending on how sweet your fruits are. Then cook the same way.
- See the post for baking tips and FAQs.
Nutritional information are estimates only.
Did you make this peach mango pie recipe? I’d love to hear from you in the comments section below.