Easy Peach Mango Pie Jollibee Copycat Recipe
Crispy, flaky peach mango pie just like Jollibee’s using real peaches and mangoes, with an easy puff pastry option, a simple recipe and lots of baking tips.
Servings: 6 hand pies
Calories: 65kcal
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
Calories: 65kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 104mg | Fiber: 1g | Sugar: 10g | Vitamin A: 441IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 0.3mg