I absolutely adore sharing this Peach Mango Pie - Jollibee Recipe Copycat Recipe with you, as it brings back all the joy of biting into a perfectly crispy, golden crust filled with sweet, luscious peach and mango goodness. This recipe captures that iconic Jollibee flavor in a homemade version that’s surprisingly simple but immensely satisfying. Whenever I make this pie, it fills my kitchen with a fragrant, tropical aroma that feels like a little slice of sunshine. If you love fruit pies with that perfect balance of tartness and sweetness wrapped in flaky crust, this one’s a must-try!
Why You'll Love This Peach Mango Pie - Jollibee Recipe Copycat Recipe
When it comes to flavor, I think what makes this Peach Mango Pie - Jollibee Recipe Copycat Recipe truly special is how the juicy mangoes and peaches meld together with just the right hint of cinnamon and vanilla. The sweetness is balanced with a touch of citrus from the lemon juice, giving each bite a refreshing brightness that wakes up your taste buds. Honestly, the mix of textures—the tender, bubbling fruit filling contrasted with a flaky, buttery crust—makes it simply irresistible to me.
What I find really wonderful about this recipe is how accessible it is. You don’t need any exotic ingredients or hours of prep time. Just grab some fresh or frozen fruit, a couple of store-bought pie crusts, and simple pantry staples. I love that it’s a fuss-free process, so even if you’re new to baking, you can still nail it and feel proud! I tend to whip this up whenever I crave something special but don’t want to spend the entire afternoon in the kitchen.
For me, this pie shines at family gatherings, weekend brunches, or even as a delightful after-dinner treat. It’s always a crowd-pleaser, and I’ve found it’s especially popular for casual celebrations where you want to bring something comforting yet impressively delicious. Honestly, making this Peach Mango Pie - Jollibee Recipe Copycat Recipe feels like sharing a little happiness in every bite, and I can’t wait for you to experience that too.
Ingredients You'll Need

These ingredients are straightforward and work together beautifully to create the perfect balance of taste, texture, and color. Each one plays its role, from the juicy fruits that bring sweetness and softness to the crust that adds a delightful crunch. You’ll find the combination really rewarding once the pie comes together.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Chopped mangoes: Fresh or frozen works great to bring that tropical sweetness.
- Chopped peaches: Adds a juicy, slightly tangy layer for perfect fruit balance.
- Granulated sugar: Sweetens the filling just right without overpowering the natural fruit flavors.
- Cornstarch: Essential for thickening the fruit mixture to avoid a runny filling.
- Ground cinnamon: Just a touch for a warm, cozy undertone (optional but heavenly).
- Lemon juice: Brightens up the filling and enhances the fruity flavors.
- Salt: Balances and rounds out the sweetness perfectly.
- Pure vanilla extract: Gives the filling that subtle vanilla aroma that makes it extra special.
- All-purpose flour: Used for dusting while rolling out the dough to prevent sticking.
- Pie crusts: Two 9-inch store-bought or homemade crusts create the perfect flaky exterior.
- Egg (beaten): An egg wash seals the edges and gives a beautiful golden shine to the pies.
- Heavy cream: Mixed with the egg wash for an even richer, more golden finish.
- Turbinado sugar: Sprinkled on top for a lovely crunch and sparkle after baking.
Directions
Step 1: Start by combining the chopped mangoes, peaches, granulated sugar, cornstarch, ground cinnamon if you’re using it, lemon juice, and salt in a medium saucepan. Turn the heat to medium-high and stir frequently to avoid burning.
Step 2: Once the mixture comes to a boil, reduce the heat to low and let it simmer for about 5 minutes. Stir occasionally until the filling thickens up and the fruit softens but still holds a bit of shape.
Step 3: Turn off the heat and stir in the vanilla extract. This step adds that lovely aromatic depth that makes the filling so comforting.
Step 4: Preheat your oven to 350°F (175°C). Meanwhile, line a large baking sheet with parchment paper or a silicone liner to catch any drips while baking.
Step 5: On a lightly floured surface, roll out the first pie crust and cut out 8 rounds with a 3½-inch cookie cutter. Repeat the same with the second crust to have 16 rounds in total.
Step 6: Spoon about 1 tablespoon of the cooled peach-mango filling onto the center of eight of your dough rounds. Be careful not to overfill, or the pies might leak while baking.
Step 7: Whisk your beaten egg together with the heavy cream. Use this egg wash to brush around the edges of each filled round—this is what helps the pies stick together perfectly.
Step 8: Place a second dough round on top of each filled one. Press and crimp the edges firmly with your fingers or a fork to seal in all that sweet goodness.
Step 9: Using a sharp knife, cut small vent holes on top of each pie so steam can escape during baking, avoiding sogginess.
Step 10: Brush the tops of all pies with more egg wash and sprinkle generously with turbinado sugar for that beautiful finish and crunch.
Step 11: Arrange your pies on the prepared baking sheet and bake them in the preheated oven for about 25 minutes or until the crust pulls away from the edges of the baking sheet and turns a lovely deep golden brown. The filling should be bubbling.
Step 12: Once baked, allow the pies to cool on the baking sheet for at least 15 minutes before serving. You can enjoy them warm or let them cool completely on a rack if you prefer.
Servings and Timing
This recipe makes 8 delicious hand pies, perfect for sharing with family or friends. The prep time is about 15 minutes, including cutting and filling the dough rounds. Cooking time takes approximately 25 minutes, plus a 15-minute cooling period for the best texture and to avoid burning your tongue on hot filling. Altogether, you’ll spend around 40 minutes from start to finish, which makes this a great quick dessert or snack option.
How to Serve This Peach Mango Pie - Jollibee Recipe Copycat Recipe

I love serving these pies warm to highlight the bubbling fruit filling and the flaky crust at its best. They taste incredible on their own, but you can elevate the experience easily by pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream. This contrast of cold creaminess and warm pie is pure magic.
For presentation, I often sprinkle a little extra turbinado sugar on the plate and garnish with fresh mint leaves or thin slices of peach and mango for a pretty, summer-inspired touch. These pies also make a fantastic addition to a brunch spread or a casual party dessert table, where guests can grab one or two as they mingle.
When it comes to drinks, fruity white wines like a Riesling or a Moscato beautifully complement the pie’s tropical sweetness. For non-alcoholic options, a sparkling lemonade or an iced green tea works wonderfully. These pies are versatile and make for a perfect treat during family dinners, holiday celebrations, or any time you crave a genuinely comforting sweet. I highly recommend enjoying them warm or even at room temperature for a slightly firmer filling texture.
Variations
I’ve had fun experimenting with this Peach Mango Pie - Jollibee Recipe Copycat Recipe by playing around with fruit combinations. You can easily switch mangoes and peaches with other fruits like pineapple, apples, or strawberries depending on what’s in season or what you have on hand. It’s a great way to personalize the flavor while keeping that fruity, sweet vibe.
For dietary tweaks, this recipe is very adaptable. Using gluten-free pie crusts makes it friendly for those avoiding gluten, and vegan options are possible if you swap the butter crust with a plant-based alternative and use a flax egg instead of a regular egg wash. You might miss the golden color from the egg wash, but a light brush of almond milk or maple syrup can add some shine.
Another exciting variation is trying different cooking methods. If you want a quicker option, you can bake these as mini turnovers or even use a toaster oven for a shorter bake time, ideal for small batches. If you like your pie crust extra flaky, try chilling the assembled pies before baking. It’s a small step but makes a big difference in flakiness and texture.
Storage and Reheating
Storing Leftovers
If you have any leftover Peach Mango Pies, I recommend storing them in an airtight container at room temperature if you plan to eat them within 1-2 days. For longer keeping, refrigerate them, but be aware the crust may lose some of its crispness. Using containers that seal tightly will maintain freshness and protect the pies from absorbing other fridge odors.
Freezing
This recipe freezes beautifully. I like to freeze individual pies on a baking sheet first to prevent them from sticking together, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready, simply thaw them overnight in the fridge or for a few hours at room temperature before reheating.
Reheating
The best way to reheat your Peach Mango Pies is in a conventional oven at 325°F for about 10-15 minutes to restore that flaky crisp crust and warm filling without making the crust soggy. Avoid microwaving if possible, as it tends to make the crust rubbery and less pleasant. Using a toaster oven also works well for smaller portions.
FAQs
Can I use canned fruit instead of fresh or frozen mangoes and peaches?
You can, but I recommend draining the canned fruit thoroughly to avoid excess liquid making your filling runny. You might also want to reduce the added sugar since canned fruits are often packed in syrup, which is already sweet. Fresh or frozen fruits give the best texture and flavor balance.
What if I don’t have a round cookie cutter for the dough?
No worries at all! You can use a glass or any circular object with a sharp edge to cut the rounds. Alternatively, you can shape the pies into squares or rectangles with a knife—just remember to seal the edges well to keep the filling from leaking.
Can I make the filling ahead of time?
Absolutely! In fact, preparing the filling a few hours or even a day ahead helps the flavors meld beautifully. Just keep it covered well in the fridge and give it a good stir before assembling your pies.
Is the cinnamon really necessary?
The cinnamon is optional, but I love the warm hint it adds to the filling. If you’re not a fan or want a lighter fruit flavor, feel free to omit it. The pie is delicious either way!
How do I prevent the bottom crust from becoming soggy?
To avoid sogginess, make sure your filling isn’t too watery—this recipe’s cornstarch thickens it nicely. Also, preheating the oven properly and baking the pies on a parchment-lined baking sheet allows even heat distribution, which helps keep the crust crisp. You can also try blind-baking the crust rounds for a few minutes before adding the filling if you want extra reassurance.
Conclusion
I hope you’re as excited as I am for you to try this Peach Mango Pie - Jollibee Recipe Copycat Recipe. It’s a delightful way to bring tropical warmth and sweet nostalgia to your table with ease and joy. Once you take that first bite, I’m sure it will become one of your favorite go-to desserts. Happy baking, and don’t forget to share a slice with someone special!
Print
Peach Mango Pie - Jollibee Recipe Copycat Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 hand pies (serves 8)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Mango Pie recipe is a delightful copycat of Jollibee's famous dessert, featuring a sweet and tangy peach-mango filling encased in a flaky, golden-baked crust. Perfect for a summer treat or anytime you crave a fruity hand pie bursting with tropical flavors.
Ingredients
Fruit Filling
- ¾ cup chopped mangoes (fresh or frozen)
- ¾ cup chopped peaches (fresh or frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
Pie Crust and Assembly
- All-purpose flour (for dusting)
- 2 9-inch pie crusts (store-bought or homemade)
- 1 large egg (beaten)
- 1 tablespoon heavy cream
- Turbinado sugar (for topping, or more granulated sugar)
Instructions
- Combine Ingredients: In a medium saucepan, mix the chopped mangoes, peaches, granulated sugar, cornstarch, optional cinnamon, lemon juice, and salt together.
- Cook Filling: Heat the mixture over medium-high heat, stirring frequently to prevent burning.
- Simmer: Once boiling, reduce heat to a simmer and cook for about 5 minutes until the mixture thickens and reduces slightly.
- Finish Filling: Remove from heat and allow to cool slightly, then stir in the vanilla extract for added flavor.
- Preheat Oven: Set your oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone liner.
- Prepare Dough Rounds: Roll one pie crust on a lightly floured surface. Using a 3½-inch round cookie cutter, cut out 8 rounds. Repeat for the second crust to have a total of 16 rounds.
- Fill Rounds: Place about 1 tablespoon of the peach-mango filling in the center of eight rounds.
- Apply Egg Wash: Whisk together the beaten egg and heavy cream, then brush the edges of each filled round to help seal the pies.
- Seal Hand Pies: Top each filled round with a second dough round and press around the edges to seal, crimping with fingers or a fork to ensure there are no gaps.
- Vent Pies: Use a sharp knife to make vent holes on the tops of each hand pie to allow steam to escape while baking.
- Add Topping: Brush the tops of each hand pie with more egg wash and sprinkle with turbinado sugar for a sparkling finish.
- Bake: Arrange the hand pies on the prepared baking sheet and bake in the preheated oven for 25 minutes, or until the crusts are golden and the filling is bubbling.
- Cool and Serve: Let the pies cool on the baking sheet for 15 minutes before serving warm, or transfer to a cooling rack to cool completely.
Notes
- You can use fresh or frozen mangoes and peaches based on availability.
- Adjust the sugar level to your taste depending on the sweetness of the fruit.
- For a crisper crust, chill the pies before baking for 15-20 minutes.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat in a preheated oven at 350°F for 10-12 minutes to regain crispness.

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