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    Home » Recipes » Filipino Desserts and Kakanin

    Peach Mango Pie (Jollibee-Style)

    by Jolina | Published: April 1, 2021 | Last Updated: March 30, 2022 | 9 Comments
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    Pin for Peach Mango Pie Recipe.
    Freshly baked peach mango pies on a baking sheet.
    Pin for Peach Mango Pie Jollibee-Style (Easy No-Fail Recipe).
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    Pin for Peach Mango Pie (Jollibee-Style).
    Pin for Peach Mango Pie (Jollibee-Style).

    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.

    (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.)

    Freshly baked peach mango pies on a baking sheet.
    Peach Mango Pie
    Jump To hide
    Why you’ll love making peach mango pies at home
    Ingredients
    Baking tools
    How to make (with step-by-step photos)
    Puff pastry tips
    Recipe FAQs
    Other recipes that use puff pastry
    Peach Mango Pie (Jollibee-Style)

    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.

    Why you’ll love making peach mango pies at home

    Freshly baked peach mango pocket pies.
    • 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).
    • 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 32 calories. And don’t worry, these pies are still crispy even though they’re not fried!
    • Cheaper to make. It’s cheaper to make too. At $2.99 per piece (as of this writing), if I wanted 10 (which is what this recipe yields), I’d have to shell out almost $30. The cost of the ingredients is way lower than that.
    • Delicious. Most importantly, it’s so good! The actual Jollibee peach mango pie recipe is a heavily guarded secret but this comes so dang close. You’ll want to make it all the time.

    Ingredients

    For this recipe, you’ll need:

    • Canned peaches in light syrup – I’ve seen jarred peaches in Costco and those will be great too.
    • Mangoes – fresh or frozen will work.
    • Brown sugar
    • Cornstarch
    • Ground cinnamon 
    • Vanilla extract
    • Salt
    • 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

    I use the following:

    • 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
    • Saucepan
    • Measuring cups and spoons

    How to make (with step-by-step photos)

    Making these 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.

    Peaches and mango in a saucepan.

    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.

    Peach and mango pie filling.

    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. 

    Cornstarch added to pie filling.

    4 COOL. Add vanilla, stir to combine and remove from heat. Set aside to cool.

    Peach and mango pie filling.

    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.

    Pie assembly and baking

    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.)

    Roll out thawed puff pastry.

    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.)

    Cut puff pastry into circles.

    5 PREPARE. Take your puff pastry pieces and place them on your baking sheet. Space them out evenly.

    Cut puff pastry into circles.

    6 FILL. Scoop 1-2 tbsp of filling in the middle then place another piece of puff pastry on top.

    Pastry with peach mango filling.
    Place puff pastry on top of pie filling.

    7 SEAL. Crimp and seal the edges with a fork.

    Seal and crimp the edges.
    Hand pies ready for baking.

    8 CUT.  Using a small, sharp knife, make 2 small cuts on top of the pies so that air can escape while baking.

    Cut the top of the pies to release air while baking.
    Peach mango pies ready for baking.

    9 EGG WASH. Brush the pies with egg wash and, optionally, sprinkle with demerara or brown sugar.

    Hand pies brushed with egg wash.
    Pocket pies brushed with egg wash.

    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!

    Puff pastry tips

    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.

    Recipe FAQs

    Easy and straightforward, right? Here are answers to your frequently asked questions to make baking these popular Filipino treats that much easier.

    Can I use fresh peaches?


    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.

    Do I have to thaw frozen mangoes?


    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.

    Is Jollibee peach mango pie deep fried?


    Yes, traditionally, Jollibee peach mango pies are deep fried. That gives them their signature crunch.

    Can I bake peach and mango pie?


    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.

    How to store baked pies

    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.

    Can you freeze peach mango hand pies?

    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.

    How long does peach mango pie pockets last

    Left on the counter, these pies should last up to 3 days. Frozen, they should last up to 2 weeks.

    How to reheat leftover pies

    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:

    Apple Galette Puff Pastry Recipe
    Apple Galette Puff Pastry
    Freshly Baked Cherry Galettes
    Mini Cherry Galletes
    Lemon Cream Cheese Puff Pastry
    Lemon Cream Cheese Puff Pastry Braid
    Puff Pastry Cherry Hand Pies
    Puff Pastry Cherry Hand Pies
    • Lemon Cream Cheese Puff Pastry Braid
    • Easy Puff Pastry Cherry Hand Pies
    • Mini Cherry Galettes
    • Apple Galette Puff Pastry

    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. 

    Enjoy!

    Freshly baked peach mango pies.

    Peach Mango Pie (Jollibee-Style)

    Author: Jolina
    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 will be hooked.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Dessert, Snack
    Cuisine Filipino
    Servings 10 pocket pies
    Calories 32 kcal

    Equipment

    • Rolling Pin
    • Silicone Pastry Mat
    • Baking Sheets
    • Mixing Bowls

    Ingredients
     
     

    • 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

    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.
      Peaches and mango in a saucepan.
    • 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.
      Peach and mango pie filling.
    • 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. 
      Cornstarch added to pie filling.
    • Add ½ tsp vanilla, stir to combine and remove from heat. Set aside to cool.
      Peach and mango pie filling.

    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.
      Roll out thawed puff pastry.
    • Lay a drinking glass or a cookie cutter on the dough, press firmly straight down and lift straight back up.
      Cut puff pastry into circles.
    • Take your puff pastry pieces and place them on your baking sheet. Space them out evenly.
      Cut puff pastry into circles.
    • Scoop 1-2 tbsp of filling in the middle then place another piece of puff pastry on top.
      Pastry with peach mango filling.
    • Crimp and seal the edges with a fork.
      Seal and crimp the edges.
    • Using a small, sharp knife, make 2 small cuts on top of the pies so that air can escape while baking.
      Cut the top of the pies to release air while baking.
    • Brush the pies with egg wash and, optionally, sprinkle with demerara or brown sugar.
      Hand pies brushed with egg wash.
    • 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!

    Video

    Notes

    1. 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.
    2. 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.
    3. See the post for baking tips and FAQs.

    Nutrition

    Calories: 32kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 70mgFiber: 1gSugar: 6gVitamin A: 244IUVitamin C: 7mgCalcium: 9mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    Happy baking!

    Did you make this peach mango pie recipe? I’d love to hear from you in the comments section below.

    More Filipino Desserts and Kakanin

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    • Calamansi Pie Recipe
    • Flan Cupcakes Recipe
    • Ube Pound Cake
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    Reader Interactions

    Comments

    1. Emc

      July 17, 2022 at 3:56 am

      5 stars
      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!

      Reply
      • Jolina

        July 21, 2022 at 8:50 am

        That’s awesome Emc! And you’re welcome 🙂

        Reply
    2. amy liu dong

      June 24, 2022 at 10:11 am

      5 stars
      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!

      Reply
      • Jolina

        June 27, 2022 at 2:39 pm

        You’re most welcome Amy!

        Reply
    3. Aisasami

      April 15, 2021 at 10:25 am

      I have heard that the pies at Jolibee are amazing! I have to try this recipe!

      Reply
    4. Kate

      April 14, 2021 at 4:08 am

      Ooh, these sound so good – I love peaches and mangoes… will give this recipe a try this weekend!

      Reply
    5. Megan

      April 13, 2021 at 12:27 am

      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.

      Reply
    6. Stephanie

      April 12, 2021 at 8:51 pm

      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.

      Reply
    7. Neely Moldovan

      April 12, 2021 at 3:38 pm

      OH wow this really looks so good! I love anything with peach!

      Reply

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