Peach Mango Pie Recipe

Peach mango pie is a mouthwatering dessert that will have you reaching for another slice! Made with a homemade flaky crust, each bite is filled with juicy peaches and sweet mangoes.

Mango peach pie with peaches on top.

Peach mango pie perfectly blends two fruits inside a flaky crust. The fruit is tender, and the filling has a touch of cinnamon that accents the sweet filling.

I have included how to make a homemade pie crust, but you can also use a store-bought crust. I think there are pros and cons to each. The store-bought crust is convenient and easy, while the homemade crust is a flaky pastry with a rich flavor.

If this is your first time making pastry, no fears; it is easier than you might realize. I have a blog post on making a 3-ingredient pie crust. In it, I go into detail about making pie dough. Please reference the post as needed.

You can also use this recipe to make peach mango hand pies by cutting the dough into rectangles, similar to how pop tarts are made.

Mango peach pie with peaches on top.

Recipe Snapshot

EASE: Beginner to Intermediate.
PROS: Peach and mango is a tropical delight!
SEASON: Late Summer – Fall
DIET TYPE: Vegan Optional

Peach Mango Pie Ingredients

  • Butter: Adds richness to the crust.
  • Cinnamon: Provides a warm flavor that complements the sweetness of the fruit filling.
  • Flour: Provides the foundational structure for the pie crust, ensuring it holds together and supports the filling.
  • Fresh Lemon Juice (Optional): Balances the sweetness.
  • Ice Cold Water: Binds the dough together without prematurely melting the butter/
  • Light Brown Sugar: Along with cinnamon, adds a warm flavor.
  • Mangoes: Adds a tropical accent. You can use fresh or frozen mangos. I use frozen for convenience.
  • Peaches: Sweet fruit, the star of the show. You can use fresh or frozen peaches. I use frozen for convenience.
  • Salt: Balances the sweetness and enhances the overall flavor.
  • Sugar (Optional): Adds sweetness to the filling and crust.
  • Unsalted Butter: Adds richness and creates a flaky texture.
Slice of pie with ice cream next to a full pie.

Visual Steps

Visual steps are provided for a quick and easy reference.

Flour, salt and yeast whisked together.
Butter that has been cut into flour with a pastry blender.
Water being added to flour and butter mixture.
Dough shaped into a ball.
dough ball cut into two halves.
Pre-rolled dough in cling wrap.
Dough rolled into a circle.
Dough being wrapped around a rolling pin.
Dough being placed on pie pan.
Filling added and spread evenly.

Expert Tips

Making a pie can seem intimidating. Especially if you are like me and have seen every Great British Baking Show episode and fear the dreaded “soggy bottom!” While I can’t promise you won’t have a soggy bottom, I have several pro tips to help you avoid these dreaded results.

  1. Chill the dough: Chill the dough in the fridge for at least one hour. This will result in a deeper flavor and a flakier crust that does not shrink.
  2. Do not overwork the dough. The heat from your hands melts the butter, which becomes fully incorporated into the dough. The result is a tough dough without flakes that shrinks during baking.
  3. Roll the dough evenly: To ensure the crust bakes evenly. If you struggle with this, you can buy rolling pin bands that help achieve the desired thickness.
  4. Protect the edge: The outer edge of a pie typically has a lower density than the rest, which can cause it to cook faster and potentially burn. Protect the edge with aluminum foil or a pie shield to prevent this.
Plate with pice and ice cream.

Storing and Freezing Instructions

Let the pie cool completely, then tightly cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to three days.

Store the pie slices in an airtight container in the refrigerator. You can also wrap each slice in plastic wrap and store them in the refrigerator for 2-3 days.

Let the pie cool completely, then wrap it tightly in plastic wrap. It can be stored in the freezer for 2-3 months. The night before you serve it, move it to the refrigerator to thaw overnight. To warm the pie, preheat the oven to 350°F (180°C) and bake it for 10 minutes or until warm in the center.

Wrap each slice tightly in plastic wrap and store it in a freezer-safe container for up to three months. Reheating. To thaw, place the pie slice in the refrigerator overnight. Preheat the oven to 350°F (180 °C) and warm it for 5-8 minutes.

baked pie with peaches on top.

Peach Mango Pie Recipe

My peach mango pie is a mouthwatering dessert that will have you reaching for another slice! Made with a homemade flaky crust, it is generously filled with juicy peaches and sweet mangoes. The refreshing blend of flavors tastes like summer in each bite.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Servings: 8 slices
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 2 hours 25 minutes

Equipment

  • 2 medium to large sized mixing bowls
  • 1 Rolling Pin
  • 1 pastry blender (optional)
  • 1 9-inch pie plate
  • 1 pie shield or tin foil

Ingredients

Pie Dough Ingredients

  • 2 and ½ cups (312g) all-purpose flour
  • 1 pinch salt
  • 1 cup unsalted butter chilled and cut into small cutes
  • ½ cup ice water

Fruit Filling

  • 1 cup granulated white sugar
  • cup light brown sugar
  • ¼ cup (31g) all purpose flour
  • ½ teaspoon cinnamon
  • 5 cups peaches
  • 5 cups mango
  • 2 teaspoons fresh lemon juice

Instructions

Step One: Pie Dough

  • In a mixing bowl, combine the flour and salt.
  • Add the chilled butter pieces, and use your fingertips, a pastry blender, or a fork to cut the butter into the flour mixture until it resembles coarse crumbs with small, pea-sized bits of butter.
  • Gradually add the ice-cold water to the mixture, stirring with a fork until the dough comes together. Use your hands as little as possible to keep the butter cold.
  • Form the dough into a ball and divide it in half.
  • Loosely wrap each half in plastic wrap, flatten it into a disc shape, and pre-roll it with a rolling pin.
  • Refrigerate the dough for at least 60 minutes to allow it to rest.

Step Two: Fruit Filling

  • Mix the granulated white sugar, light brown sugar, flour, and cinnamon in a large bowl.
  • Add the peaches, mangoes, and lemon juice. Stir until the fruit is evenly coated with the sugar mixture.
  • Set the fruit filling aside and let stand for 30 -60 minutes. Strain if there is excessive liquid.

Step Three: Assemble and Bake

  • Preheat the oven to 425°F (215°C) and place a foil-lined baking sheet on the lower rack to catch drippings.
  • On a lightly floured surface, roll out one disk of pie dough to a 12-inch diameter and transfer it to a 9-inch pie dish.
  • Gently tuck the dough into the bottom and sides of the dish, pressing it into place.
  • Fill the pie crust with the peach-mango mixture, smoothing the filling to create a level surface. Dot the surface with butter cubes.
  • Roll out the second disk of dough to a 1/4-inch thickness. Cut the dough into 1-inch strips.
  • Arrange half of the dough strips horizontally across the top of the pie, with the longest strip in the center.
  • Gently fold back every other strip and place a dough strip vertically across the pie’s center. Fold the horizontal strips back down and repeat the process, weaving in more strips until the lattice top is complete.
  • Fold and roll the lattice edges into the crust, then crimp the border with a fork. Dot the top with butter cubes.
  • Optionally, brush the crust with an egg wash or non-dairy milk for a golden brown finish and sprinkle the lattice top with coarse sugar.
  • Cover the edges of the pie crust with a pie crust shield or aluminum foil to prevent excessive browning.
  • Place the pie on the preheated baking sheet in the oven.
  • Bake the pie at 425°F (215°C) for 15 minutes.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for 40-45 minutes until the crust is golden brown and the filling is bubbly.
  • Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set.
  • Serve the peach-mango pie warm or at room temperature, optionally topped with whipped cream.

Notes

Storing instructions
Whole Baked Pie Storage Instructions: Let the pie cool completely, then tightly cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to three days.
Pie Slices Storage Instructions: Store the pie slices in an airtight container in the refrigerator. You can also wrap each slice in plastic wrap and store them in the refrigerator for 2-3 days.
Whole Baked Pie Freezing Instructions: Let the pie cool completely, then wrap it tightly in plastic wrap. Pie can be stored in the freezer for 2-3 months. The night before you serve the pie, move it to the refrigerator to thaw overnight. To warm the pie, preheat the oven to 350°F (180°C), then place the pie in the oven for 10 minutes or until warm in the center.
Pie Slices Freezing Instructions: Wrap each slice tightly in plastic wrap and store it in a freezer-safe container for up to three months. reheating. To thaw, place the pie slice in the refrigerator overnight. Preheat the oven to 350°F (180°C) and warm for 5-8 minutes.

Nutrition

Nutrition Facts
Peach Mango Pie Recipe
Amount per Serving
Calories
 
736
Calories from Fat 225
% Daily Value*
Fat
 
25
g
38
%
Cholesterol
 
61
mg
20
%
Sodium
 
31
mg
1
%
Carbohydrates
 
122
g
41
%
Fiber
 
5
g
21
%
Sugar
 
56
g
62
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
FOLLOW ME ON FACEBOOKFacebook

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating