Peach Mango Pie
Peach Mango Pie with mouth-watering tropical filling and golden, flaky pie crust. Enjoy Jollibee’s popular pocket pie at home with this homemade recipe.
I have a confession to make, I’m totally hooked with Jollibee peach mango pies. So, when we visited London last month where there is a Jollibee restaurant, I didn’t pass up the chance to buy a bunch. I will have them any time of day like breakfast, snack or dessert. It’s just so good!
Now that we are back in Paris and my “baon” of the pie desserts from Jollibee is depleted, I know I needed to make my own from scratch. After a few fails and some adjustments, I’m finally happy with my homemade peach mango pie recipe that I’ll share with you. It’s just like the one from the restaurant or even better!
Why Is It Popular?
The pie is sweet treat offered by Jollibee which is a fast-food chain in the Philippines. It’s simply delicious and is perfect after a hearty meal. The golden brown, crispy fried crust gives you a tingle of excitement once bitten into knowing what will come next. The peach mango filling is light with the right amount of sweetness that will make you come back for more. No wonder why Filipinos are truly fond of these tasty pocket pies.
Why This Recipe Works
Notes On Some Ingredients
How To Serve And Store
You May Also Like
Buko Pie – Or Filipino coconut pie is a sweet delight that is popular from the southern provinces of Luzon.
Egg Pie – Tender, flaky crust with sweet, creamy custard filling that won’t crack as it cools. A pie that is satisfying both during the winter and summer and will always be a hit!
Mango Stuffed Crepes – A delicious dessert packed with mango flavors from filling to the thin and supple crepe!
Peach Mango Pie
Peach Mango Filling
- 1 large mango (cut into cubes)
- 1/4 cup canned peaches (cut into cubes)
- 1/4 cup sugar
- 1/8 tsp salt
- 6 tbsp peach syrup (from the canned peaches)
- 1 tsp cornstarch in 1 tbsp water (slurry)
- 2 cups all purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 175 grams cold butter
- 4 tbsp cold water
- cooking oil (for frying)
Making The Peach Mango Filling
- In a small cooking pot, add peach cubes, mango cubes, sugar, salt, and peach syrup.1 large mango, 1/4 cup canned peaches, 1/4 cup sugar, 1/8 tsp salt, 6 tbsp peach syrup
- Cook in low-medium heat for 8-10 mins. or until peach and mango cubes are tender.
- Add cornstarch slurry then continue cooking while stirring until you achieve a thick consistency.1 tsp cornstarch in 1 tbsp water
- Remove from heat then set aside to cool down.
Making The Pie Crust
- In a mixing bowl, add flour, sugar, and salt. Mix until fully incorporated.2 cups all purpose flour, 1 tbsp sugar, 1/4 tsp salt
- Tip in cold butter, then mix and crumble using hands until sandy in texture.175 grams cold butter
- Add 3 – 4 tbsp of cold water gradually while kneading until pie dough forms.4 tbsp cold water
- Wrap in cling film, then flatten using palm of your hand and shape into a square.
- Place in the fridge to rest for 30 minutes.
- Take out pie dough and place in flat work surface lightly dusted with flour.
- Using a rolling pin, roll the dough into a rough rectangle shape (17×9 cm.). Fold the dough in thirds, like a letter. Turn 90 degrees and repeat the folding process one more time.
- Roll up the dough into a 10 in. X 12 in. rectangle.
- Divide the dough into six smaller rectangles measuring approximately 4 in X 5 in.
- Take one dough and place 1 1/4 tbsp. of peach mango filling. Fold the dough then crimp and seal edges using a fork.
- Repeat process with the remaining dough and peach mango filling. Freeze for at least 30 minutes or overnight.
- Heat enough oil in a pot for deep frying. Take out the pies from the freezer.
- Deep fry while frozen by batch of 2-3 for 3-5 minutes or until golden.
- Transfer cooked pocket pies on a rack or plate lined with paper towels to rid of excess oil.
- Serve while warm with your favorite drink. Bon appetit!