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 a mouthwatering dessert that combines the sweetness of peaches and the tropical flair of mangoes, all wrapped in a golden, flaky pastry crust.
The filling consists of ripe, juicy peaches and ripe mangoes, gently tossed with sugar, a touch of lemon juice, and a sprinkle of cornstarch to thicken the filling when baked. The combination of these fruits creates a symphony of flavors, making this pie a true delight. No wonder why Filipinos are truly fond of these tasty pocket pies.
Do you have to peel the peaches before baking in a pie?
One of the most common questions when preparing a Peach Mango Pie is whether to peel the peaches before including them in the filling. The good news is that it’s entirely up to your preference. Leaving the peel on adds a rustic touch to the pie and contributes a slight texture to the filling. However, if you prefer a smoother and more refined consistency, peeling the peaches is recommended.
To peel the peaches easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slide off effortlessly, allowing you to proceed with the pie preparation.
Why This Recipe Works
Notes On Some Ingredients
How do you keep the Pie from being runny?
A common challenge when making fruit pies is the potential for a runny filling. However, there are several tips and tricks to ensure your Peach Mango Pie turns out perfectly set and not overly juicy.
Some More Helpful Tips
How To Serve And Store
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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!