This Peach Mango Pie is what pie dreams are made of. It has a tender, flaky crust that is filled with sweet, cinnamon spiced peach and mango, topped with a buttery crumble topping.
For more delicious pies, check these out!
Nothing is better than a freshly baked pie. This recipe uses my super flaky Vodka Butter Pie Crust (you can find the full recipe here) because I find it very therapeutic and satisfying to make. The taste and texture is also a million times better. But don’t worry you can use your favorite pie dough too!
Onto the filling, this pie has a peach mango filling that actually holds up once it is baked (no juicy spillage here). It has a thick, jelly like consistency which I prefer in a fruit pie. Don’t you? Top that off with a crumble that is not only easy to make, but it gives the pie a cinnamon cookie like crunch it deserves.
Side note, there has never been a better pairing with peaches and mangoes. They are super similar in flavor but perfectly compliment one another, one is sweeter and one has a tinge of tart. Add a dose of cinnamon and nutmeg to that and you have got an epic filling.
Watch Me Make This Pie In 30 Seconds
Why You Will Love This Peach Mango Pie Recipe:
This pie is one of my favorites (no surprise after what I said above), but it is also…
- MADE FOR MAKING AHEAD OF TIME- It really is the perfect dessert for busy holidays or dinner parties. I give more details below but this pie can be completely constructed days before baking and serving.
- TASTES GREAT SERVED warm, at room temperature, or chilled. it is even better with a scoop of ice cream or fresh whipped cream.
- A VERSATILE, YEAR AROUND PIE- What I mean is you can use fresh fruit, frozen fruit, or a combination. This makes it so easy to enjoy any time of year. When I was taking pictures of this pie I used fresh peaches but frozen mango.
Peach Mango Pie Ingredients
- Pie Dough: Feel free to use your favorite homemade or store-bought pie dough. If you need a good recipe, check out my highly rated Vodka Butter Pie Crust.
- Egg Wash: This is an egg beaten together with a teaspoon of water. It is brushed onto the pie dough to create not only a moisture barrier for the filling, but also the beautiful brown crust you see.
For any leftover pie crust scraps, try making my super fun Pie Crust Cookies.
Peach Mango Filling
- Peaches: Feel free to use fresh or frozen peaches. If you choose to use fresh peaches you do not have to peel them if you don’t want. If you use frozen peaches make sure they are completely thawed with all the juice strained away. I do not recommend using canned peaches.
- Mangos: Again, use fresh or frozen mangos. Fresh mangos should have their skin removed. Frozen mangos should also be thawed with the juices strained.
- Granulated Sugar: Used as a light sweetener. Cane sugar or brown sugar can be used in it’s place.
- Spices: The pie uses a combination of cinnamon and nutmeg. This helps give the tropical, sweet filling a warm note.
- Corn Starch: A thickening agent used to make our filling sturdy yet jammy consistency.
- Lemon Juice: No pie filling is complete without a little acid. Do not used bottled lemon juices.
- Unsalted Butter: Brought to room temperature. I do not recommend using salted butter, it tends to make the crumble a bit too salty.
- Flour: I used all purpose flour, feel free to use gluten free 1:1 blends.
- Brown Sugar: Used as a sweetener. Cane sugar or granulated sugar can be used.
- Cinnamon: To add flavor to the crumble.
- Pie Plate: Make sure you are using a 9″ pie plate or you could have too much or too little of the other ingredients.
- Rolling Pin: A heavy marble pin works best.
- Saucepan: Used to make the peach mango filling.
- Pie Storage Container: I love this one so much because you can lift the pie in and out of the container with ease.
How to Make Peach Mango Pie
TIP: Make sure your pie crust stays cold the entire time you are making this pie. If the pie crust comes to room temperature the butter will melt and you will have a tough crust once it is baked.
1. ROLL OUT your chilled dough on a lightly floured surface. Make sure it is an even thickness and large enough to fit in a 9 inch pie plate with a 1 inch overhang.
2. PLACE THE PIE DOUGH IN YOUR PIE PLATE and tuck the overhanging dough under itself and crimp as desired. Poke holes in the bottom of the pie dough to help unwanted air bubbles escape (also promotes a more even bake on the crust).
3. REFRIGERATE for 1 to 2 hours or overnight.
4. IN A BOWL COMBINE your peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Allow the mixture to macerate (soften and create natural juices) in the refrigerator for 30 minutes.
5. STRAIN THE JUICES INTO A SAUCEPAN and heat over medium heat until it becomes a thick jelly. Add the jelly to your fruit filling and refrigerate it for 30 minutes or until the filling has cooled.
TIP: Keep your eye on the fruit juices and continually stir. It becomes a jelly super quickly so if you leave in unattended it could thicken too much or even burn.
6. MIX TOGETHER the flour, brown sugar, cinnamon, and a pinch of salt. Rub in the butter until you get chunky crumbs. Place in the freezer covered until you are ready to use them.
TIP: Don’t settle for a sandy texture! Keep working the crumble until the crumbs get large.
Constructing and Baking The Peach Mango Pie
1. WHISK TOGETHER THE EGG WASH and brush over the sides and bottom of the pie dough. It creates a moisture barrier so your bottom crust is not soggy.
2. ADD the peach mango pie filling over the pie dough, top with the crumble topping, and freeze the pie for 30 minutes.
3. BRUSH AN EGG WASH ON THE OUTER CRUST and throw it in the oven. Remember a super cold pie means an even bake and a super flaky crust.
TIP: Place one of your oven racks in the very center of the oven and the other one right below that. Place a piece of tinfoil on the bottom rack (or baking sheet) to catch any juices that may bubble out.
4. BAKE THE PIE at 400° F for 30 minutes and then drop down the temperature to 350° F for 45 to 75 minutes. Why? The higher temperature will set the pie crust and then once you lower the heat it allows the pie to fully bake without burning.
TIP: If your crust is looking a little too dark place a piece of tinfoil loosely on top of the pie.
Peach Mango Pie should always be stored in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to 7 days. The pie can also be frozen (baked or unbaked) for up to 3 months.
Whether your pie or slices are at room temperature or chilled, you can reheat them in the oven at 325°F for 20 to 35 minutes. A microwave works too for slices of pie.
My Greatest Tip – Making Ahead Information
You can make this Peach Mango Pie all in one day, but I prefer not too. What I recommend is making all the elements the night before and constructing/baking your pie in the morning.
- Make the pie crust and place/ form it in your pie plate. Cover it with saran wrap (touching surface of the pie dough) and refrigerate.
- Fully prepare your peach mango filling. Place it in a glass bowl, covered it with saran wrap (touching the top of the filling) and refrigerate.
- Mix together your crumble topping in a glass bowl. Place it covered in the freezer.
Frequently Asked Questions (FAQ’s)
The filling is very similar to Jollibee’s Peach Mango Pies but how it is presented is not. Theirs are small, hand held, pocket pies and mine is a full sized pie with a cookie crumble topping. Jollibee’s pie crust reminds me of puff pastry rather than a traditional pie crust like I used.
Craving More Pie and Tart Recipes?
- Pie Crust Cookies (Pie Crust Chips)
- No Bake Turtle Pie
- Strawberry Blueberry Pie
- Mini Lemon Meringue Pies
- Apple Crumble Tart
- Mini Pie Crust Recipe
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Peach Mango Pie
- 9" glass pie plate
- Small Saucepan with Lid
- 1 9" pie dough - homemade or store-bought. I recommend my Vodka Butter Pie Crust (click here)
- 1 egg wash - 1 egg lightly beaten with 1 teaspoon of water.
Peach Mango Filling
- 3 cups peaches - diced (fresh or frozen)
- 3 cups mangos - diced (fresh or frozen)
- ⅔ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons corn starch
- 1 tablespoon lemon juice; - about half a lemon
- 1/2 cup unsalted butter - room temperature
- 1 cup flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Vodka Butter Pie Crust
- Prepare my Vodka Butter Pie Dough or your own homemade recipe. Refrigerate the dough ball for 1 to 2 hours or overnight. If you are using store-bought move onto the next step.
- To a small bowl add the flour, brown sugar, cinnamon, and salt, mix together until well combined.
- Add the room temperature, unsalted butter to the bowl and rub together with your hands until large crumbs are formed. TIP: Don't settle for a sandy texture, it takes a few minutes of rubbing to get the extra large crumbs.
- Cover the bowl with saran wrap and freeze until ready to top pie.
Forming Your Pie Dough
- Place the chilled, yet pliable pie dough ball on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang. Skip if you are using store bought pie dough.
- Place the rolled out dough into the 9 inch pie plate.
- Tuck the overhanging dough under itself and crimp as desired.
- With a fork poke holes on the bottom of the pie dough. Refrigerate for 1 to 2 hours (or overnight).
Peach Mango Filling
- In a bowl combine the peaches, mangos, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Place in the refrigerator to macerate for 30 minutes.
- Strain the filling so the juices go into a saucepan. Set the fruit aside.
- Heat the fruit juices over medium-high heat until it thickens and becomes a jelly consistency. Remove from heat. TIP: Closely watch the fruit juices and continually stir or the filling can burn or over thicken. It takes about 10 minutes.
- Add the jelly to your fruit filling and stir to combine. Refrigerate for 30 minutes or until the filling is cooled to room temperature.
Constructing and Baking
- Brush the egg wash on the bottom and sides of the pie dough.
- Pour the cooled peach mango filling into the pie dough.
- Top the filling with the frozen crumble topping and lightly pat it down.
- Freeze your constructed pie for 30 minutes. Preheat oven to 400 °F and center the oven rack.TIP: Place another oven rack below the centered one and place a piece of aluminum foil on it to catch any juices that may bubble out and spill.
- Bake the pie at 400 °F for 30 minutes. Then drop the heat to 350 °F and bake for another 45 to 75 minutes until the crust is golden brown and the filling bubbling.TIP: If the crust and topping is getting too brown, cover loosely with tin foil.
- Transfer the baked pie to a cooling rack and allow it to cool to room temperature.
- Cut the Peach Mango Pie into 8 equal slices and serve with whipped cream or vanilla ice cream.
- Stored at room temperature, covered for up to 3 days.
- Stored refrigerated, covered for up to 7 days.
- Stored frozen (baked or unbaked) for up to 3 months.
Baking from Frozen:Bake the pie as normal but loosely covered it with tin foil for the entire bake time or it will brown too much.
Reheating from Chilled and Room Temperature:
- At room temperature bake at 325°F for 20 minutes.
- Chilled pies bake at 325°F for up to 35 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.