Jollibee Peach Mango Pies are packed full of delicious peach and mango flavors. With a flaky crust, this sweet treat will become one of your favorites for a quick snack or easy dessert.
This hand pie recipe is one of my go-to's because it is easy to make and full of sweet, tropical flavors all wrapped in a warm flaky crust.
Peach Mango Pies are great to make ahead, freeze and eat later. This is great if you have a party or get-together coming up. You can just take them out of the freezer and cook them!
Another one of my favorite things to do is to pair your pies with a scoop of vanilla ice cream for the perfect after-dinner dessert.
Why You’ll Love Jollibee Peach Mango Pies
Easy to make. For this recipe, you can use store-bought puff pastry, which cuts back on a lot of time. The only difficult part would be cutting up your fruit, and if you’re really in a hurry, you can use thawed frozen fruit.
Cheap to make. Peach Mango Pies use a lot of ingredients that you will already have in your cabinets.
Quick to make. If you’re looking for a quick snack or dessert, these yummy pies are both. This recipe takes less than 20 minutes to make.
What ingredients do I need to make peach mango hand pies?
- Store-bought puff pastry: I use frozen store-bought puff pastry sheets because it is one of the quickest options, and I think it tastes the best too. You can use pie crust, but it won’t be as airy and flaky.
- Canned sliced peaches: You can either use canned peaches or fresh peaches, as long as they are peeled and chopped into cubes. Remove the skin from fresh peaches, or the texture of your filling may be off a little.
- Mangoes: I prefer to use ripe mangoes that are ripe and peeled. Unripe mangos have a tart flavor to them, so make sure that your mangoes are ripe and sweet for this recipe.
- Sugar: Adding in granulated sugar or white sugar helps add additional sweetness to your pies.
- Cornstarch: Cornstarch is the ingredient that thickens your pie filling so that it doesn’t run out when frying.
- Salt: I like to add a dash of salt to enhance the flavors of my Jollibee Peach Mango Pies.
- Vanilla Extract: Vanilla extracts add a warm and sweet taste to your pie filling.
- Oil: I like to use canola or vegetable oil to fry my pies due to their high smoke point.
- Powdered Sugar: I use powdered sugar for dusting, it’s optional, but I love the way it looks on top of my cooked pies.
How do I make this peach mango pie recipe?
- 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.
- 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.
- 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.
- 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.
- 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.
Can I use fresh peaches?
I like to use fresh fruit for this recipe. However, if peaches are not in season or you’re unable to buy fresh peaches, feel free to use canned or frozen. Frozen would be the best option. Peaches from a can will work, but they will have a stronger flavor, so keep that in mind when making your pie filling.
Do I need to thaw frozen mangos?
Yes. If you’re using frozen mangos, I recommend thawing them. This is so that any excess water will come out of your mangoes before throwing them into your pan, which will throw off the consistency. I recommend using fresh mangoes, but they’re sometimes hard to find.
How do I store my leftover Jollibee Peach Mango Pies?
To store leftover Jollibee Peach Mango Pies, you can leave them in a Ziploc or airtight container on your counter at room temperature for about three days. To warm these pocket pies, place them in the oven or toaster oven for a few minutes to crisp back up.
Can I freeze these hand pies?
You can freeze the hand pies for up to about two months. Be sure to store them in an airtight container or freezer bag until you’re ready to bake. You can either freeze them cooked or uncooked. If they're uncooked, you can toss them into fry oil and add a few extra minutes for them to cook. If your pies are already cooked, I recommend warming them up in the oven for a few minutes until warm. I don’t recommend microwaving your leftover pies because they will get soggy.
Jollibee peach mango pie recipe
Jollibee peach mango pie 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
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