I always find myself craving that sweet and tangy flavor of Jollibee’s famous Peach Mango Pie. This delightful dessert is a popular item on the menu of the well-loved Filipino fast-food chain.
It’s a perfect blend of juicy peaches and ripe mangoes encased in a crispy, flaky crust, making it a delectable treat for any time of the day. Recreating this treat at home brings a piece of Jollibee’s cuisine to my own kitchen.
The process of making a homemade Peach Mango Pie is surprisingly simple, with a few key ingredients and steps. While the exact recipe of Jollibee is proprietary, it’s possible to mimic the essence of the pie with ripe peaches, sweet mangoes, sugar, and a few other ingredients for the filling, and a homemade or store-bought crust.
The joy of cooking it myself is enhanced by the delightful aroma filling my kitchen, transporting me back to the Philippines with every bite.
Key Takeaways
- Jollibee’s Peach Mango Pie is a delightful Filipino dessert that combines a tangy filling with a crispy crust.
- Homemade versions of the pie use accessible ingredients and can capture the essence of the beloved treat.
- The process of making the pie at home is simple and brings the comforting flavors of Jollibee’s cuisine into any kitchen.
Ingredient List
When making this delightful peach mango pie, I ensure that I have fresh, ripe fruit and the right pastry elements at hand. My pantry is also stocked with additional ingredients to enhance the flavors and texture of the pie.
Fruit Components
For the filling that gives the pie its signature taste, I use:
- Peaches: 1 cup, diced
- Mango: 1 cup, diced
- Sugar: ¼ cup, granulated
- Cornstarch: 2 tablespoons, to thicken the filling
- Cinnamon: ¼ teaspoon, ground
- Lemon Juice: 1 tablespoon, to balance the sweetness
Pastry Elements
Creating that perfect flaky crust involves gathering:
- Puff Pastry: 2 sheets, ready-made for convenience
- Egg: 1, beaten (for egg wash)
- Butter: 2 tablespoons, melted (for brushing the pastry)
Additional Ingredients
Lastly, to complete the pie, I include:
- Flour: additional, for dusting the work surface
- Milk: 1 tablespoon, mixed with the beaten egg for egg wash
- Sugar: extra, to sprinkle on top before baking
- Salt: a pinch, to bring out the flavors
Recipe Preparation
Prepping the Fruits
First things first, I handle the fruits. If I’m using fresh mangoes and peaches, I make sure to peel them with a sharp knife. This ensures that my filling is smooth and without any fibrous bits.
For those in a pinch, frozen mango can be a time-saver. Just make sure they’re thawed properly so the filling isn’t too watery.
Making the Filling
Next up, it’s time to make the delectable filling. I throw my prepped fruits into a medium saucepan and watch closely as the mixture thickens, stirring occasionally.
My cook time here is about 5 to 10 minutes. It’s essential to let the filling cool down before assembling the pie, or it’ll be a soupy mess!
Preparing the Crust
While my fruits are cooling off, I focus on the pie crust.
With a dusted surface and trusty rolling pin, I roll out the crust to the perfect thickness. Patience is key here; too thin, and you’ll have breaks — too thick, and you won’t get that delightful crunch.
Assembling the Pie
Now for the fun part — putting it all together! I make sure the filling is cool, then spoon it onto my dough, fold, and seal carefully.
A good seal ensures the filling stays inside while it bakes. With the prep time behind me and the oven preheated, my pies are ready to meet the heat. I pop them in and let the oven do its magic until golden brown.
Baking and Serving
Before I slide my tray into the oven, I like to remind myself that the key to a great pie is in the baking and how it’s served. Baking to the perfect golden brown and serving it warm are the secrets to that comforting, homemade taste.
Baking Instructions
I usually start by preheating my oven to the right temperature.
For hand pies like these, a 375°F (190°C) setting works well.
Once my peach mango filling is tucked neatly into the dough, I give the pies a good brush with egg wash to ensure they get that delicious, flaky, and golden brown crust as they bake.
I’ll place my pies on a lined baking sheet, ensuring they’re not touching, and then I pop them into the oven. They need about 20 to 25 minutes to transform into the perfect, golden brown treats.
If I’m using an air fryer, I reduce the heat slightly to 360°F (182°C) and fry them in batches. Each batch takes about 8 to 10 minutes to reach that desired flakiness.
Serving Suggestions
There’s nothing quite like enjoying these hand pies while they’re warm.
Once they’re done baking, I let them rest for a couple of minutes—just enough to handle without burning my fingers.
Serving them with a scoop of vanilla ice cream on the side can be delightful, especially for a more decadent treat.
If I want to keep it simple, a dust of powdered sugar on top adds a touch of sweetness and makes for a beautiful presentation.
Regarding servings, these pies are rich and satisfying. I find that one per person is typically enough, but it’s hard to resist having an extra one ready— just in case.
Jollibee Peach Mango Pie Copycat
Course: DessertCuisine: PhillipinesDifficulty: Easy8
servings30
minutes10
minutesTry this Peach Mango Pie recipe! Sweet, flaky, and bursting with fruit flavor.
Ingredients
For the Filling:
1 cup fresh or canned peaches, diced
1 cup fresh or canned mangoes, diced
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon lemon juice
For the Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 cup cold butter, cubed
1/4 to 1/2 cup ice water
For Frying:
Vegetable oil
For the Egg Wash:
1 egg, beaten
1 tablespoon water
Directions
- Prepare the Filling:
- In a saucepan, combine the diced peaches, diced mangoes, and sugar. Cook over medium heat until the fruits soften.
- In a small bowl, mix the cornstarch and water to make a slurry. Add this to the fruit mixture and cook until it thickens.
- Stir in the lemon juice. Remove from heat and let the filling cool completely.
- Make the Dough:
- In a large bowl, combine the flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Assemble the Pies:
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness.
- Cut the dough into rectangles, approximately 4×6 inches.
- Spoon about 2 tablespoons of the cooled filling onto one half of each rectangle, leaving a border around the edges.
- Brush the edges with the egg wash, fold the dough over the filling, and press to seal. Crimp the edges with a fork.
- Fry the Pies:
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the pies in batches until golden brown, about 3-4 minutes per side.
- Remove from the oil and drain on paper towels.
- Serve:
- Let the pies cool slightly before serving.
Frequently Asked Questions
In this section, I address some common questions about recreating the much-loved Jollibee peach mango pie at home. Whether you’re curious about vegan options or the perfect dough recipe, I’ve got you covered with straightforward advice.
How can I make a peach mango pie similar to the one at Jollibee?
To create a peach mango pie reminiscent of Jollibee’s, I focus on combining ripe mangoes and peaches with the right balance of sugar and spices for the filling.
The crucial technique involves cooking the fruit mixture until thickened and wrapping it in a flaky, golden-brown crust.
What recipe can I follow to create a peach mango pie like the Panlasang Pinoy version?
I can follow this simple and authentic guide, which offers a step-by-step process for making a peach mango pie that pays homage to the Panlasang Pinoy style, known for its delightful local flavor.
Are there any vegan alternatives for making a Jollibee-style peach mango pie?
For a vegan-friendly version of the pie, I substitute the butter in the crust with a plant-based alternative and use cornstarch instead of egg wash for that perfect sheen.
Here’s a recipe I could tweak to suit vegan preferences.
What is the best dough recipe to use for making a peach mango pie?
A flaky and buttery crust is essential for the pie, so I go for a dough recipe that combines all-purpose flour with cold butter or shortening. A dough that’s chilled before rolling out makes for the best crust.
Can you provide nutritional information for a homemade peach mango pie?
The nutritional content can vary greatly depending on the exact ingredients I use. Generally, a serving can range from 200-400 calories, with variances due to the type of sweeteners and dough. It’s hard to pinpoint without analyzing the specific homemade version.
How do I make a peach mango pie using bread for the crust?
When I don’t have the time to make dough from scratch, I sometimes use sliced bread as a crust. I flatten the bread slices, fill them with the fruit mixture, and seal the edges before frying to golden perfection. It’s a quick and delicious workaround for Jollibee-style peach mango pie.