Try these crispy, flaky peach mango pies just like Jollibee’s using real peaches and mangoes, with an easy puff pastry option, a simple recipe with step-by-step instructions, and lots of baking tips!
(Love peaches and mangoes? Try this sour cream peach cake if you have an abundance of fresh peaches. Or bake some mango bars with shortbread crust for a delicious tea time treat.)
Peach mango pies are pocket pies or hand pies made of crispy, flaky pastry with a sweet and gooey peach and mango filling. They’re copycat of the famous treats from Jollibee!
You can have them for breakfast, as a snack, or for dessert. One bite and you’ll be hooked.
Read on for baking tips, ingredient swaps, a troubleshooting guide and more.
Why you’ll love this recipe
- Quick and easy. My recipe uses frozen puff pastry so we don’t have to deal with making the crust ourselves. And it’s very simple and straightforward to make you’ll be done and enjoying your homemade pies quicker than the drive to and from your nearest Jollibee (at least for us lol).
- Baked not fried. I also bake the pies and not deep-fry them. According to the Jollibee website their peach mango pie has 270 calories each while these homemade ones only have an estimated 65 calories. And don’t worry, these pies are still crispy and flaky even though they’re not fried.
- Make it year-round. You don’t have to wait for peach season to make these pies since we use canned or jarred peaches.
- Lots of tips, FAQs and a troubleshooting guide. I give you all the tools you need to make the best homemade peach mango pies that would rival Jollibee!
- Delicious. Most importantly, it’s so good! Usually served warm but you can also serve it at room temperature topped with ice cream.
How to make Jollibee peach mango pie at home
This peach mango pie Jollibee copycat recipe is one of the easiest pies you’ll ever make.
Ingredients
You’ll need pantry staples like brown sugar, ground cinnamon, cornstarch, eggs, milk and vanilla extract. Find the full ingredient list in the recipe card at the bottom of this page.
A few things to note:
- Canned peaches in light syrup – I’ve used jarred peaches in light syrup and they work too. As much as I love fresh peaches, I find that canned or jarred works best for this recipe, especially since we use some of the peach syrup that comes with it as well.
- Mangoes – you can use fresh or frozen.
- 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.
Baking tools
You don’t really need any fancy baking tools, just a baking sheet and a saucepan for the filling.
These are nice to have:
- Bench scraper or sharp knife
- Pastry brush
- Silicone baking mat
Step-by-step photos
Add the chopped peaches, frozen mango, peach syrup, brown sugar, cinnamon, and salt to a medium saucepan.
Place over medium-low heat and cook, stirring often, for 15–20 minutes or until the fruit has softened and the mixture is thick. As the mango softens, use your spoon to gently break up the pieces while stirring. Add the cornstarch slurry and mix for a few minutes until the mixture is quite thick and jammy. Remove from the heat and stir through the vanilla extract. Allow to cool completely.
Line a large baking tray with parchment paper. And in a small bowl, whisk together an egg and milk to make an egg wash.
Place the thawed puff pastry sheets onto a lightly floured surface. Cut each pastry sheet into 6 equal rectangles by cutting the sheet into 3 sections one way and 2 sections the other way. You should have 12 rectangles total.
Place 6 rectangles onto the prepared baking tray.
Spoon approximately 1½ tablespoons of filling into the centre of each rectangle, leaving a small border around the edges. Careful not to over-fill.
Lightly brush the edges with egg wash, then place another pastry rectangle on top.
Use a fork to firmly crimp and seal the edges. If the pastry is sticking to the fork as you’re crimping the edges, dip the fork in a little bit of flour. Place the tray into the fridge for 10–15 minutes while you preheat the oven to 400°F.
Remove the pies from the fridge and using a small sharp knife, cut 2 small slits into the top of each pie to allow steam to escape. Brush the tops with egg wash and sprinkle with brown sugar or demerara sugar, if desired.
Bake for 20–25 minutes, or until the pies are puffed and deeply golden brown. Allow to cool slightly before serving.
Expert baking tips
Easy, right? Here are tips for the best Jollibee peach mango pies every time.
- Don’t rush your filling. You want your peach and mango filling to cook slowly so best to stay on medium-low heat, stirring often. As the fruit softens, use a spoon to gently break up the pieces. You want a thick and jammy consistency.
- Allow the filling to thicken and cool before using. In fact, you can make it 2-3 days ahead of when you’re planning to use it.
- Do not over-fill your pies. You’ll need room around the edges to seal and crimp them properly.
- Handle the puff pastry properly. See more below.
- Bake at the correct temperature. An oven thermometer is an inexpensive investment that helps you make sure you’re baking at the right temperature every time.
Baking with puff pastry
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 anyway, that’s what I always do.
And it really is a wonderful ingredient to work with, just remember:
- Thaw it properly. It usually says how on the package.
- Puff pastry should never be warm to the touch or even room temperature. It should be pliable but still cold to the touch.
- Make sure the pastry remains cold while you’re working with it. If it gets too soft and sticky, stop and pop it back in the fridge or freezer for a few minutes.
- If the pastry is sticking to the fork as you’re crimping the edges, dip the fork in a little bit of flour.
- 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 and use them later so use those puff pastries up.
Common mistakes to avoid
Here’s a handy table to help you troubleshoot and avoid common mistakes when making peach mango pocket pies.
| Problem | Possible Cause/s | Recommended Solutions |
| Peach and mango filling is soupy and not gooey | Fruit filling cooked too quickly and undercooked | You want to stay on medium-low heat for about 15–20 minutes or until the mixture is thick and gooey. Slow and steady is key. Otherwise, your mixture will have too much liquid. |
| Too little cornstarch | Cornstarch helps thicken the peach mango filling so make sure you follow the recipe and add the right amount. | |
| Crust is soggy after baking | Filling has too much liquid | Ensure your filling has thickened enough and all excess liquid has been absorbed. |
| Filling too warm when spooned into crust | Allow your filling to cool completely before using. | |
| Puff pastry got too warm during prep | Ensure your puff pastry stays cold as you’re using it, see tips above. | |
| Oven temperature not high enough | High temperature (in this case, 400F) is important to ensuring a crispy hand pie. Invest in an oven thermometer to make sure you’re baking at the right temperature at all times. | |
| Filling oozing out of pie | Hand pie over-filled | Don’t add too much filling to your pies. About 1 ½ tablespoons is enough. |
| Edges not crimped properly | When a pie is overfilled right to the edges, it will be hard to seal them. Make sure to leave a border around the edge so you can crimp and seal completely. | |
| Steam didn’t escape while baking | Make sure to cut slits into the top of each pie so the steam can escape. This helps prevent your pies from bursting open and the filling from running out while baking. |
Peach mango pie recipe FAQs
Here are answers to your frequently asked questions to make baking these popular Filipino treats that much easier.
I prefer using canned peaches in this recipe because the flavor 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.
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.
Other recipes that use puff pastry
Puff pastry is so versatile and super convenient to have on hand. Here are other recipes you might try:
Peach mango pie Jollibee-style takes two of summer’s favorite fruits and puts them together into one delicious, mouthwatering treat.
We love making peach mango pies because the nearest Jollibee is at least a 30 minute drive away (one way!) so being able to make these at home is awesome. I make Jollibee copycat ube hand pies too.
Serve them at picnics and potlucks, put them in lunch boxes, enjoy them for merienda or as desserts.
Happy baking!
Did you make this peach mango pie recipe? I’d love to hear all about it!Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Easy Peach Mango Pie Jollibee Copycat Recipe
Ingredients
- 1 cup canned peaches drained and chopped 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 from the can
- 2 tbsp brown sugar
- ¼ tsp ground cinnamon
- pinch salt
- 1 tbsp cornstarch dissolved in 1 tbsp water
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp milk
- 1 package (2 sheets) frozen puff pastry thawed according to package instructions
- demerara sugar optional, for sprinkling
Instructions
- Add the chopped peaches, frozen mango, peach syrup, brown sugar, cinnamon, and salt to a medium saucepan.1 cup canned peaches, 1 cup frozen mangoes, 2 tbsp peach syrup, 2 tbsp brown sugar, ¼ tsp ground cinnamon, pinch salt
- Place over medium-low heat and cook, stirring often, for 15–20 minutes or until the fruit has softened and the mixture is thick. As the mango softens, use your spoon to gently break up the pieces while stirring.
- Add the cornstarch slurry and mix for a few minutes until the mixture is quite thick and jammy.1 tbsp cornstarch
- Remove from the heat and stir through the vanilla extract. Allow to cool completely.1 tsp vanilla extract
- Line a large baking tray with baking paper.
- In a small bowl, whisk together the egg and milk to make an egg wash.1 large egg, 1 tbsp milk
- Place the thawed puff pastry sheets onto a lightly floured surface. Cut each pastry sheet into 6 equal rectangles by cutting the sheet into 3 sections one way and 2 sections the other way. You should have 12 rectangles total.1 package (2 sheets) frozen puff pastry
- Place 6 rectangles onto the prepared baking tray. Spoon approximately 1½ tablespoons of filling into the centre of each rectangle, leaving a small border around the edges.
- Lightly brush the edges with egg wash, then place another pastry rectangle on top. Use a fork to firmly crimp and seal the edges.
- Place the tray into the fridge for 10–15 minutes while you preheat the oven to 400°F.
- Remove the pies from the fridge and using a small sharp knife, cut 2 small slits into the top of each pie to allow steam to escape.
- Brush the tops with egg wash and sprinkle with brown sugar or demerara sugar, if desired.demerara sugar
- Bake for 20–25 minutes, or until the pies are puffed and deeply golden brown. Allow to cool slightly before serving.
Video
Notes
- 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.
- Make sure the puff pastry remains cold while you’re working with it. If it gets too soft and sticky, stop and pop it back in the fridge or freezer for a few minutes.
- Careful not to add too much filling to your pies. It will be harder to seal them and will result to the filling oozing out during baking.
- See the post for more baking tips, a troubleshooting guide, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Joyce
Used premade frozen empanada discs instead of the puff pastry dough – turned out fantastic! Made 5 empanadas. Whole family loved – this recipe will definitely be on my dessert rotation :)!
Jolina
That’s a great idea! Glad you guys liked them!
Susan
The crust came out not as crunchy as expected but the taste is on point. Next time I think I will try in my air fryer.
Jolina
Great idea. Would love to hear how it goes!
Ann
My family loved these little pies! They made for a great dessert option, as well as a quick breakfast on the go.
Jolina
Glad to hear that Ann!
Emc
Did everything as instructed and it turned out great!!! I used fresh peaches and mangoes, square puff pastry, and air fried it. It was a hit! I wish I could upload a photo here. Thanks for the recipe!
Jolina
That’s awesome Emc! And you’re welcome 🙂
amy liu dong
This is one of my favorite food to order at Jollibee, it’s really delicious and because of this recipe, I can now have it anytime I want. Thank you!
Jolina
You’re most welcome Amy!
Aisasami
I have heard that the pies at Jolibee are amazing! I have to try this recipe!
Kate
Ooh, these sound so good – I love peaches and mangoes… will give this recipe a try this weekend!
Megan
You can never go wrong with peaches. I love them. Likely my favorite fruit. Peach anything is a win win. I can’t wait to try this recipe. Made me think of summer peach picking and eating peach pie at the campsite.
Stephanie
I’ve always preferred baking over frying, too. It’s healthier and I also don’t like the popping of the hot oil! These look delicious and a great way to make your own from a favorite restaurant dish.
Neely Moldovan
OH wow this really looks so good! I love anything with peach!