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Mango Peach Pie

This mango peach pie recipe makes a tropical, sweet and flakey pie. It’s filled with fresh fruit and spiced with cinnamon, nutmeg and ginger. This bright and summery pie is made easy using a store bought crust!

A mango peach pie with a slice removed.

Why do we love mango peach pie?

Peach pie has been a summer staple for long before any of us can actually remember. Though this pie has been rumored to have originated in the state of Georgia, adding mangos to the mix is largely credited to the fast food chain Jollibee.

Since nothing beats a homemade pie, I couldn’t resist trying this variation of a peach pie. We absolutely love mangos in our house. And let me tell you, mango peach pie is the perfect combination of a classic peach pie, with a tropical twist.

A peach pie with a lattice top, with a slice removed to show the baked fruit inside.

Here’s what you’ll need to make it

Ingredients for a peach pie filling in bowls.

How to make this mango peach pie recipe

Prep your oven and pie plate. Preheat the oven to 375˚F and grease your pie plate. I like to use butter to grease my pie plate.

Mix up the filling. Combine sliced mangos and peaches with sugar, spices, salt and flour. Set this mixture aside while you roll out your dough.

Assemble the pie. Fill the lower pie crust with the fruit mixture. Layer lattice slices in a woven pattern. I used my pizza cutter with a cutting board to make a straight line!

Brush the lattice pie crust with egg wash and sprinkle with raw cane sugar. You can try an different pie crust design if you prefer, just make sure there is enough venting to allow moisture and steam out.

Bake for 55 minutes, or until the crust is golden brown. Use a crust guard or wrap with foil for the first 30 minutes to ensure the edges do not burn. Allow to cool fully on a cooling rack before slicing.

FAQS: Mango Peach Pie

How do you keep a peach pie from getting watery?

The flour in this recipe acts as a thickening agent. It’s important to keep the ratio of flour to fruit for this pie, as the fruit cooks it will release juices and when mixed with the flour will form the thick, gooey texture we love in a pie. Peaches have a higher water content, and consistency of mango helps balance out the moisture.

Do you peel peaches before baking in a pie?

I recommend peeling the peaches after you slice them in half. Leaving the skin on while twisting the pit out helps prevent a juicy mess during the process. You definitely can leave the skins on if you prefer!

How do you keep the bottom crust of a peach pie from getting soggy?

Simply let it cool on a cooling rack when you remove it from the oven. This allows the bottom to cool at a similar rate as the rest of the pie and helps keep it flakey.

More vintage inspired desserts you will love

A mango peach pie with a slice removed and the serving utensil remaining in the dish.
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Mango Peach Pie

This mango peach pie recipe makes a tropical, sweet and flakey pie. It’s filled with fresh fruit and spiced with cinnamon, nutmeg and ginger. This bright and summery pie is made easy using a store bought crust!

  • Author: Theresa
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking

Ingredients

Scale
  • 4 cups peaches, sliced

  • 4 cups mangos, sliced

  • ¾ cup sugar

  • 3 tbsp flour

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp ground ginger

  • ¼ tsp salt

  • 1 tbsp lemon juice

  • 1 package pre-made pie crust

  • 1 egg white + 1 tbsp water, for egg wash

Instructions

  1. Preheat oven to 375˚F.

  2. Combine sliced mangos and peaches in a large mixing bowl.

  3. Stir in sugar, flour, cinnamon, nutmeg, ginger, salt and lemon juice. Mix until well coated. Allow to macerate while preparing pie plate.

  4. Add lower crust to greased pie plate.

  5. Fill with mango and peach mixture.

  6. Assemble lattice on top of fruit mixture with remaining pie dough.

  7. Brush egg wash over top crust.

  8. Bake for 55-60 minutes, or until crust is golden and flakey.

  9. Allow pie to cool for at least 30 minutes before slicing. 

Nutrition

  • Serving Size:
  • Calories: 293
  • Sugar: 36.5 g
  • Sodium: 194.3 mg
  • Fat: 7.9 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 55.7 g
  • Fiber: 3.2 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg

Keywords: Mango peach pie recipe, mango peach pie, peach mango pie recipe, peach mango pie

A peach pie cooling on a rack.

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