Name: Peach Mango Pie - Jollibee Recipe Copycat Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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)

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

The image shows a white pot with a light yellow to orange mixture inside, simmering gently. The mixture contains evenly cut small cubes of yellow fruit or vegetable, surrounded by a translucent, bubbling liquid. A wooden spoon with a hole near its center is stirring the mixture, with the spoon resting inside the pot. The pot is set on a white marbled surface. Steam rises slightly, giving a sense of heat and cooking in progress. photo taken with an iphone --ar 4:5 --v 7

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

The image shows a stack of small round peach hand pies with a golden-brown crust that has a shiny sugar coating on top. The top pie is cut in half, revealing a thick, juicy peach filling inside with visible chunks of fruit that are bright yellow-orange in color. The crust looks flaky and slightly crispy at the edges. Around the pies are several whole and sliced fresh peaches, adding more orange and yellow tones to the scene. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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!