This Jollibee Peach Mango Pie recipe is a spot-on copycat of the iconic fast-food dessert featuring a crispy, flaky crust and a sweet peach-mango filling that’s perfectly thick and never runny.
If you love Jollibee’s peach mango pies, this homemade version delivers the same tropical flavor and crunch using simple ingredients and an easy method you can pull off at home. They’re perfect as a quick dessert, snack, or make-ahead treat for parties.
This recipe was updated in 2026 with improved instructions, new tips, and updated FAQs.
Why This Recipe Works
- Puff pastry creates a flaky, layered crust similar to Jollibee’s signature shell
- Cornstarch thickens the filling so it doesn’t leak while frying
- Peach + mango combo delivers balanced taste and sweetness without being cloying
- Fry-then-bake method ensures a crisp exterior and fully cooked filling
- Simple shaping keeps the peach mango hand pies sealed and evenly cooked
Ingredients for Jollibee Peach Mango Pies
Exact measurements can be found in the recipe card at the bottom of the page.
- Puff pastry sheets – Store-bought puff pastry keeps this recipe fast and flaky
- Ripe Peaches – Fresh, frozen, or canned all work when chopped small
- Ripe mangoes – Sweet mangoes are key for authentic flavor
- Granulated sugar – Enhances the fruit’s natural sweetness
- Cornstarch – Thickens the filling so it stays inside the peach pie
- Salt – Balances the sweetness
- Vanilla extract – Adds warmth and depth
- Oil – Use vegetable or canola oil for frying
- Powdered sugar (optional) – For dusting before serving
How to Make Jollibee Peach Mango Pie
- Preheat your oven to 375°F (190°C).
- In a saucepan, combine peaches, mangoes, sugar, cornstarch, and salt. Cook over medium heat, stirring often, until thickened (5–6 minutes).
- Remove from heat, stir in vanilla, and let the filling cool.
- Roll out puff pastry with a rolling pin and cut into 4×6-inch rectangles with a sharp knife.
- Spoon filling mixture onto one half of each rectangle, leaving a border.
- Fold over and press the edges of the puff pastry dough with a fork to seal.
- Heat oil over medium heat and fry pies in batches until golden brown, about 2–3 minutes per side.
- Transfer to a baking sheet and bake for 10 minutes to finish cooking and crisp the flaky pastry.
- Cool slightly and dust with powdered sugar if desired.
Tips & Tricks for Perfect Peach Mango Pies
Common Mistakes
- Overfilling causes leaks
- Not sealing edges firmly leads to bursting
- Frying oil that’s too hot burns the crust before the filling sets
Texture Fixes
- If filling leaks: use less filling or thicken longer
- If crust is greasy: oil temperature is too low
- If crust browns too fast: lower heat slightly
Flavor Adjustments
- Add a squeeze of lime for brightness
- Mix in cinnamon for warmth
- Use all mango or all peach if preferred
Cooking Method Variations
Oven Only:
Bake at 400°F for 18–22 minutes, flipping halfway.
Air Fryer:
Cook at 375°F for 10–12 minutes, flipping once and spraying lightly with oil.
What to Serve With Peach Mango Pies
- Vanilla ice cream
- Coconut whipped cream
- Fresh fruit
- Hot coffee or iced latte
Frequently Asked Questions
Yes. Just peel and chop them finely to avoid stringy texture.
Yes. Thaw and drain excess liquid so the filling doesn’t become watery.
Yes. Assemble and refrigerate up to 24 hours before cooking.
Absolutely. Freeze cooked or uncooked pies for up to 2 months.
Frying gives crispness, while baking ensures the filling is fully cooked and the pastry stays flaky.
Storage & Reheating
Room Temperature:
Store in an airtight container for up to 3 days.
Freezer:
Freeze for up to 2 months in a freezer-safe bag.
Reheating (Best Methods):
- Oven: 375°F for 6–8 minutes
- Air fryer: 350°F for 5–6 minutes
Avoid:
Microwaving because it makes the crust soggy.
Jollibee Peach Mango Pie (Copycat Recipe)
Ingredients
- 2 sheets of store-bought puff pastry thawed
- 1 cup canned sliced peaches peeled and chopped into cubes, feel free to use fresh
- 3/4 cup ripe mangoes peeled and chopped into cubes
- 1/4 cup granulated sugar
- 1 & 1/2 tablespoon cornstarch
- 1/4 tsp salt
- 1/2 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the chopped peaches, mangoes, granulated sugar, cornstarch, and salt. Mix on medium heat stirring often.1 cup canned sliced peaches, 3/4 cup ripe mangoes, 1/4 cup granulated sugar, 1 & 1/2 tablespoon cornstarch, 1/4 tsp salt
- Lower the heat to simmer and allow the mixture to simmer for 5-6 minutes until thickened. Remove from the heat, add in the vanilla extract, and allow the mixture to cool down.1/2 teaspoon vanilla extract
- On a lightly floured surface, roll out one sheet of puff pastry into a slightly larger rectangle. Cut the pastry into smaller rectangles, about 4x6 inches in size. Repeat with the second sheet of puff pastry.2 sheets of store-bought puff pastry
- Spoon a generous amount of the peach and mango filling onto one half of each pastry rectangle, leaving a small border around the edges.
- Fold the other half of the pastry over the filling, forming a rectangle. Use a fork to press down and seal the edges of the pastry.
- Heat oil in a deep pan or skillet over medium heat. Carefully place the filled pastries into the hot oil, a few at a time, and fry until golden brown on both sides. This should take about 2-3 minutes per side. Remove the fried pies and place them on a paper towel-lined plate to drain excess oil.Oil
- Transfer the fried pies to a baking sheet and bake in the preheated oven for an additional 10 minutes. This will help ensure that the filling is cooked and the pastry is crispy.
- Once baked, remove the pies from the oven and let them cool for a few minutes. Dust with powdered sugar, if desired.Powdered sugar
leave a comment