What we love about this mango pie recipe
- Adding mangos to peach pie is largely credited to the fast food chain Jollibee. They feature, a turnover style mango peach pie on their menu that is widely loved.
- We absolutely love mangos in our house, so I couldn’t resist trying this variation of a peach pie. And let me tell you, mango peach pie is the perfect combination of a classic peach pie, with a tropical twist.
Here’s what you’ll need to make it
- Metal pie plate
- Pie crust shield
- Large mixing bowl
- Cutting board
- Vegetable peeler
- Chef’s knife
- Rubber spatula
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 the pie filling. Combine sliced mangos and peaches with sugar, spices, salt and flour. Set this mixture aside while you roll out your dough. I almost always use a store bought pie crust, it’s just so much easier. Feel free to use your favorite pie crust recipe!
Assemble the pie. Fill the lower pie crust with the fruit mixture. Layer lattice slices in a woven pattern.
Helpful tip: Use a pizza cutter to slice long straight lines for your crust.
Brush 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.
Tips and tricks for making peach mango pie
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.
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!
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
- Blueberry jam cake
- Mojito cheesecake
- White chocolate raspberry cookies
- Apple mousse
- Old fashioned peanut butter pie
Mango Peach Pie
This mango peach pie is filled with fresh juicy, peaches and mangos. These tropical stone fruits are spiced with cinnamon, nutmeg and ginger and baked in a flakey pie crust for the perfect summer pie.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
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
Preheat oven to 375˚F.
Combine sliced mangos and peaches in a large mixing bowl.
Stir in sugar, flour, cinnamon, nutmeg, ginger, salt and lemon juice. Mix until well coated. Allow to macerate while preparing pie plate.
Add lower crust to greased pie plate.
Fill with mango and peach mixture.
Assemble lattice on top of fruit mixture with remaining pie dough.
Brush egg wash over top crust.
Bake for 55-60 minutes, or until crust is golden and flakey.
Allow pie to cool for at least 30 minutes before slicing.
- 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
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