Flaky Peach Mango Pies
It’s officially summer in the Philippines! Meaning the days are longer and walking anytime before 4pm is a death sentence. On the other hand, it’s the best time to go out of town. Visit the falls or beach that you’ve been wanting to go to or hike with friends to a tricky mountain. These Flaky Peach Mango Pies feel like summer with the sunny yellow filling surrounded by bright memories from childhood.
Peach Mango Pies will always be known as a Jollibee staple and has been on the menu since 1995. The best way to eat them is when they’re piping hot and the filling oozes out of the crispy fried pie. My version makes use of puff pastry to achieve all the flaky layers but you can also use a traditional pie crust.
How To Make Peach Mango Pies
These Peach Mango pie pockets are so easy to make especially if you already have puff pastry on hand. Disclaimer! I did not make my own puff pastry from scratch. For one, there’s so many good quality ones available in the market. Two, I was lazy the day I made this and didn’t have the time to start from scratch. BUT if you do want to try your hand in making puff pastry, this video will help.
Start with In-season Ripe Fruit: Starting with unripe fruit is going to set you up for mediocre or at worst, sour pies even if you add a ton of sugar to compensate. Make sure you select the ripest fruits for the jam and chop them in your preferred size so they’re ready to be cooked.
Make the Peach Mango Filling: The filling only has 4 ingredients, peach, mango, sugar and salt. I toss in a pinch of cinnamon for added warmth and depth but it’s optional. I prefer my filling to have smaller fruit chunks so it’s easier to fill the pie crust for later. However, if you like a chunky filling, use bigger cuts for the fruit. Take note that the mango will break down faster than the peaches so you can cut them slightly larger. The filling is ready when the peaches have softened but still has a nice bite and the juices have simmered to a thick jam.
Prep the puff pastry: Thaw your puff pastry and place the dough directly onto your work surface. The great thing about frozen puff is that there’s no need for any dusting of flour and no need for any rolling. Go straight to cutting the dough equally into rectangles for the pie pockets.
Fill and Bake: Place around 2 tablespoons of filling per rectangle making sure to leave a 1/2 inch border for sealing the edges. Top each filled rectangle with another rectangle of pastry and use a fork to seal the edges. To get golden brown pies, brush each pie with my favorite milk glaze or a traditional egg wash. I also like to sprinkle sparkling sugar on top before baking for added crunch.
Other Tasty Variations
There are so many ways to mix things up when it comes to pies just like:
Making Peach Mango Pie Lollipops (or I prefer to call them Lollies): Place a wooden popsicle stick right after you spoon the filling over the first pastry rectangle. Proceed to place another rectangle of puff pastry to cover the filling. Seal the edges and bake as usual.
Make Pie Twists: Instead of concentrating the filling to the center of the pastry rectangle, spread the filling all over and roll it like a…cigarette. Cut the roll in half, then twist both strips to create a pie twist. For more visual cues, you can watch this video.
Add a Savory Element: You can add different flavor elements like thyme to the filling to add a different change things up. If adding fresh herbs, mix them in to the cooled jam before filling each pie. You can also add a slice of cream cheese or another kind of cheese before sealing the dough for a play on sweet and salty.
Use Other Seasonal Fruits: Feel free to use what’s in season in your area and adjust the sugar accordingly. I find that some fruits need more sugar than others when making jam. Taste the filling every once in a while and add more sugar from there.
Just A Few More Tips
- This filling can be made up to 3 days in advanced and kept in the fridge until ready to use.
- Alternatively, you can fry the pies to mimic the traditional Jollibee pie. Freeze the assembled pies for around 1 hour. Fill a large pot with neutral oil heated to 390F/200C. Fry 3 pies at a time then remove once golden brown and drain any excess oil.
- The pies are best eaten the day the are made and even better when they are fresh and hot. Otherwise, they will keep in the fridge for up to 3 days in an airtight container. When ready to eat, heat the pies in an oven toaster or oven set at 350F/180C.
If you make these Flaky Peach Mango Pies, make sure to leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @unit1404 and hashtag #unit1404 so I can see and share your creations.
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Flaky Peach Mango Pies
Ingredients
- 250 g (1 cup) fresh ripe mango ,cubed
- 250 g (1 cup) peaches ,fresh or canned
- 50 g (¼ cup) granulated sugar ,or more based on your preference
- 1 tbsp cornstarch
- ½ lemon ,juice only
- pinch of cinnamon
- 4 sheets frozen puff pastry
- sparkling sugar ,optional
Milk Glaze
- 1 tbsp plant based milk
- 1 tbsp maple syrup or agave
- ½ tsp neutral oil
Instructions
Make the peach mango filling
- Cut your fruit into ½ inch cubes and place in a heavy bottomed pot set over medium heat. Combine the fruit with the sugar, cornstarch, lemon juice and cinnamon then cook for around 10 minutes while stirring continuously. The jam is ready once the fruit is soft and mixture has thickened. Set aside the jam to cool completely.
Assemble the pies
- Thaw your puff pastry for 5-10 minutes or until the dough is pliable but still cold. Place onto your work surface and divide into 16 rectangles.
- Place 2 tablespoons of filling into 8 of the rectangles. Cover with another rectangle of pastry then use a fork to seal the edges.
- Transfer the assembled pies to a baking sheet lined with parchment paper or silpat. Chill the assembled pies in the fridge for 10 minutes.
- Meanwhile, preheat the oven to 392℉ (200℃) and mix all the ingredients for the milk glaze in a small bowl. Remove the pies from the fridge, brush with a milk glaze or egg wash, sprinkle with sparkling sugar then bake for 15-20 minutes. The pies should be golden brown and the pastry should have risen or "puffed up". Let the pies cool and serve warm. Enjoy!
