Homemade Jollibee Style Peach Mango Pie: Your Ultimate Copycat Recipe for Flaky, Fruity Perfection
The iconic Jollibee Peach Mango Pie holds a special place in the hearts of many, a truly irresistible treat that blends sweet, succulent peaches with tangy, tropical mangoes, all enveloped in a golden, crispy, and perfectly flaky crust. If you’ve ever found yourself dreaming of that delightful taste and texture but can’t get to a Jollibee, or simply love the challenge of recreating your favorite fast-food desserts at home, this is the recipe for you! Our ultimate copycat guide will show you how to craft 8 magnificent hand pies, each promising an authentic Jollibee-inspired experience with every bite. Get ready to bake up a batch of these glorious pocket pies that are sure to become a new family favorite!
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And if you love this recipe, you’ve got to try my Cinnamon Sweet and Salty Kettle Corn, my Strawberry Turnovers, and my Condensed Milk Brownies! These delightful treats share the same comforting, homemade appeal as our beloved peach mango hand pies.
Recreating the Jollibee Peach Mango Pie Magic at Home
When Jollibee, the Philippines’ most beloved fast-food chain, finally expanded its presence to the Chicago area, the excitement was palpable! As a true fan, I couldn’t wait to sample their legendary menu items, but there was one particular treat that topped my list: the Peach Mango Pies. And let me tell you, they did not disappoint! The very first bite was a revelation – a perfect harmony of flavors and textures that left an indelible impression. From that moment on, I knew I had to find a way to bring that incredible experience into my own kitchen.
The exquisite combination of sweet peaches and luscious mangoes, perfectly complemented by that wonderfully flaky, crispy fried crust, was simply irresistible. It sparked a mission to develop an at-home peach mango hand pie recipe that captured the essence and deliciousness of Jollibee’s original. And so, after much experimentation and pure culinary joy, this easy-to-follow recipe for homemade peach mango hand pies was born, designed to deliver all the flavor and satisfaction of the original, right in your home!
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The Sweet History of Jollibee’s Peach Mango Pie
The Peach Mango Pies are more than just a dessert; they’re a cornerstone of Jollibee’s global fame and appeal. Founded in 1978 in the Philippines, Jollibee successfully merged American fast-food influences with distinct Filipino flavors, creating a unique culinary identity. What started as an ice cream parlor quickly grew into a global phenomenon, now boasting over 1500 locations worldwide. It was in 1995 that Jollibee introduced its now-iconic Peach Mango Pies, adding a beloved sweet treat to its savory offerings. This simple yet brilliant combination of local fruit flavors in a classic pie format quickly cemented its place as a fan favorite, contributing significantly to Jollibee’s widespread success and delighting millions with its sweet, tangy goodness for decades.
Key Ingredients for Your Perfect Peach Mango Pie
Crafting these delectable hand pies requires a careful selection of ingredients to achieve that signature Jollibee flavor and texture. Here’s what you’ll need to gather:
- Chopped Mango: For the best results, choose perfectly ripe, fragrant fresh mangoes. Their natural sweetness and slightly tangy notes are essential. If fresh mangoes are out of season or hard to find, good quality frozen mango chunks, chopped into cubes, work wonderfully as a convenient alternative.
- Chopped Peaches: Just like with mangoes, fresh, ripe peaches will deliver the most vibrant flavor. Make sure to peel them for the smoothest, most enjoyable filling texture. Frozen peaches are also a fantastic option, making prep even easier without compromising taste.
- Granulated Sugar: This helps to enhance the natural sweetness of the fruits, creating a perfectly balanced filling. For a deeper, richer sweetness with a hint of caramel, you could also opt for brown sugar.
- Cornstarch: This is a crucial thickening agent that transforms your fruit mixture into a luscious, jam-like filling. It ensures the filling is perfectly set and prevents any unwelcome leaks from your hand pies during baking. Without it, your pies might be too watery!
- Vanilla Extract: A splash of high-quality pure vanilla extract beautifully complements the sweet fruit flavors, adding a warm and inviting aromatic depth to the filling. For an even more rewarding experience, consider making your own homemade vanilla extract with just two simple ingredients!
- Ground Cinnamon: While optional, a pinch of ground cinnamon adds a delightful warmth and spice that pairs incredibly well with both peaches and mangoes. If you’re a fan of this combination, you’ll love my Cinnamon Rolls Peach Cobbler! A tiny pinch of nutmeg can also be used for a similar effect.
- Lemon Juice: A touch of fresh lemon juice brightens the overall flavor profile, adding a subtle tartness that balances the sweetness of the fruit and prevents the filling from being overly cloying.
- Salt: A small amount of salt is added to the filling to enhance and bring out all the vibrant flavors of the fruit and spices, much like in any good baking recipe.
- All-Purpose Flour: You’ll need a little bit of this to dust your work surface when rolling out your pie crust, preventing it from sticking.
- Two Pie Crusts: For convenience, you can certainly use store-bought rolled pie crusts, which save a lot of time. However, for an unparalleled flaky, buttery texture and truly exceptional results, I highly recommend using a double batch of my flaky all-butter pie dough recipe. It makes all the difference!
- Egg and Heavy Cream: Whisked together, these two ingredients create a golden egg wash. This wash serves a dual purpose: it helps to seal the hand pies securely, and it provides a beautiful golden-brown, shiny, and extra-flaky exterior once baked.
- Turbinado Sugar: Sprinkling raw sugar (like turbinado) on top of your pie pockets before baking creates a wonderfully sweet, crunchy crust that adds another layer of texture and deliciousness. Granulated sugar can also be used if turbinado isn’t available.
Essential Equipment for Crafting Your Peach Mango Pies
To make these delightful hand pies, you’ll need a few basic kitchen tools. I personally find a 3.5-inch round cookie cutter ideal for creating uniformly sized and perfectly shaped pie rounds, giving them that classic, neat appearance. However, any cutter between 3 and 4 inches will work perfectly, or you can simply use a sharp knife to cut your pie crust into charming rectangles or squares. Don’t let a missing cookie cutter stop you!
You’ll also need a sturdy rolling pin to flatten your pie dough evenly, a sharp knife to carefully cut small slits in the tops of the pies (these act as vents to release steam), a small bowl and pastry brush for applying your egg wash, and a saucepan to prepare the luscious fruit filling. These tools will ensure a smooth and enjoyable baking process.
Step-By-Step Guide: How to Make These Easy Peach Mango Pocket Pies
Follow these simple steps to create your own irresistible Jollibee-inspired peach mango hand pies:
1. Prepare the Filling: In a medium saucepan, combine your chopped mangoes, peaches, granulated sugar, cornstarch, cinnamon (if using), lemon juice, and salt. Stir these ingredients well to combine them evenly before heating. This ensures all flavors meld together beautifully.
2. Cook and Cool the Filling: Heat the mixture over medium-high heat, stirring frequently to prevent sticking. Continue to cook until the filling thickens considerably and becomes a beautiful, jam-like consistency. Once thickened, remove it from the heat and allow it to cool completely before assembling your pies. This cooling step is crucial to prevent the hot filling from melting your pie dough.
3. Assemble the Pies: On a lightly floured surface, roll out your pie dough until it’s about ⅛-inch thick. Use your cookie cutter to cut out uniform rounds. Spoon about 1 tablespoon of the cooled peach mango filling onto the center of half of your pie dough rounds. For the other half, prepare them as tops. Whisk together one beaten egg with heavy cream to make an egg wash.
4. Seal, Vent, and Bake: Brush the edges of the filling-topped rounds with your egg wash. Place a second pie dough round over each, pressing firmly around the edges to seal. Use your fingers or a fork to crimp the edges, ensuring no gaps remain. Cut a few small slits in the top of each pie for steam to escape. Brush the tops with more egg wash and generously sprinkle with turbinado sugar for a lovely crunch. Bake in a preheated oven (350°F or 175°C) until golden brown and the filling is bubbling. Let them cool slightly on the baking sheet before transferring to a rack. These hand pies are absolutely divine served warm, perhaps with a scoop of vanilla ice cream!
Peach Mango Pie Calories & Nutritional Information
Many wonder about the nutritional aspects of indulging in such a delicious treat. Each one of these homemade peach mango hand pies contains approximately 281 calories, with 4 grams of protein and 12 grams of fat. While this recipe offers a slightly lighter, baked alternative to Jollibee’s traditionally deep-fried version, it remains a delightful dessert. For a detailed breakdown of all nutritional information, please refer to the comprehensive recipe card provided below. Nutrition Disclaimer
Expert Tips and Frequently Asked Questions (FAQ)
Jollibee first graced its menu with the beloved Peach Mango Pies in 1995. Since their introduction, these handheld delights have soared in popularity, becoming one of the chain’s most iconic and best-selling dessert items. In 2021 alone, over 45 million of these delicious pies were sold, a testament to their enduring appeal and widespread love amongst fans.
This particular recipe is designed to be a homemade, baked version, distinguishing it from Jollibee’s original deep-fried pies. While baking makes it a slightly lighter option, it’s still a rich and indulgent dessert meant to be enjoyed. As with any treat, it’s best consumed in moderation and aligned with your individual nutritional needs. You can find the full nutritional information in the recipe card below.
Absolutely! These hand pies are excellent for freezing, both before and after baking. To freeze them before baking, simply place the unbaked pies on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag for up to 2 months. You can then bake them directly from frozen, adding a few extra minutes to the baking time. Baked pies can also be frozen for up to 2 months; just thaw and reheat gently.
For the best possible texture in your peach mango filling, I highly recommend peeling your peaches. The skin can become slightly tough or chewy when cooked, and removing it ensures a wonderfully smooth, melt-in-your-mouth filling that truly elevates the pie experience.
While fresh or frozen fruits are preferred for the most vibrant flavor and texture, you can use canned peaches and mangoes. If using canned, make sure to drain them very well and reduce the amount of added sugar in the recipe, as canned fruits are often packed in syrup and are already quite sweet. You might also need to adjust the cornstarch slightly as canned fruits can be softer and release more liquid.
For an exceptionally flaky crust, several factors are key. First, ensure your butter is very cold and cut into small pieces; this creates pockets of steam that result in flakiness. Second, avoid overworking the dough, as this develops gluten and can make the crust tough. Third, chill the dough thoroughly before rolling and assembling the pies. Cold dough is easier to handle and bakes up flakier. Lastly, using an egg wash not only adds shine but can also contribute to a crispier exterior.
If you try this recipe, I would love it if you could leave a star review rating and comment below! Your feedback is incredibly valuable and it’s always wonderful hearing about your culinary successes. Don’t forget to share your delicious creations with me by tagging @chenee_today on Instagram!
More Peach and Mango Treats You’ll Love
If you’re a fan of the delightful combination of peach and mango, or simply love fruity desserts, be sure to explore these other fantastic recipes:
- Refreshing Mango Popsicles
- Unique Peach Cobbler Egg Rolls
- Elegant Stone Fruit Salad with Goat Cheese and Honey-Lemon Vinaigrette
- Decadent Brown Butter Peach Tart
- Tropical Mango Overnight Oats
📖 Recipe
Peach Mango Pie – Jollibee Recipe Copycat
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Equipment you may need
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3.5-inch round cookie cutter
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¾ sheet baking pan
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parchment paper
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silicone baking mat
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small saucepan
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measuring cups and spoons
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cooling rack
Ingredients
- ¾ cup (124 g) chopped mangoes – fresh or frozen
- ¾ cup (116 g) chopped peaches – fresh or frozen
- ½ cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- ¼ teaspoon (1 g) ground cinnamon – optional
- 1 tablespoon (15 ml) lemon juice
- ⅛ teaspoon (1 g) salt
- ½ teaspoon (2 ml) pure vanilla extract
- all-purpose flour – for dusting
- 2 9-inch pie crusts – store-bought or homemade
- one large egg – beaten
- 1 tablespoon (15 ml) heavy cream
- turbinado sugar – for topping (or more granulated sugar)
Instructions
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In a medium saucepan, combine chopped mango, peaches, granulated sugar, cornstarch, ground cinnamon (if using), lemon juice, and salt. Stir gently to ensure all ingredients are well mixed.¾ cup chopped mangoes, ¾ cup chopped peaches, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, ⅛ teaspoon salt, ¼ teaspoon ground cinnamon
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Heat the mixture over medium-high heat, stirring often. Bring it to a boil, then reduce the heat to a simmer and cook for about 5 minutes, or until the filling has noticeably thickened and slightly reduced. It should have a jam-like consistency.
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Remove the saucepan from the heat and allow the filling to cool slightly. Once it’s no longer piping hot, stir in the pure vanilla extract. It’s important for the filling to cool completely before assembling the pies.½ teaspoon pure vanilla extract
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Preheat your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking liner. This will prevent sticking and make cleanup easier.
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On a lightly floured surface, roll out one of your pie crusts until it’s about ⅛-inch thick. Using a 3½-inch round cookie cutter, cut out 8 rounds from the dough. Repeat this process with the second pie crust, yielding a total of 16 rounds.2 9-inch pie crusts, all-purpose flour
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Spoon approximately 1 tablespoon of the now-cooled peach-mango filling into the center of eight of the pie crust rounds. Be careful not to overfill, as this can make sealing difficult.
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In a small bowl, whisk together the beaten large egg and heavy cream to create your egg wash. Lightly brush this egg wash around the edge of each of the eight rounds that have filling, creating a sticky border around the fruit.one large egg, 1 tablespoon heavy cream
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Carefully place a second dough round over each filled base. Gently press around the edges to securely seal the filling inside, then use your fingers or the tines of a fork to crimp the edges, ensuring there are no gaps for the filling to escape during baking.
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Repeat this sealing process with all the rounds, creating a total of eight beautiful hand pies. Using a sharp knife, carefully cut two or three small vent holes in the tops of each pie. These vents allow steam to escape, preventing the pies from bursting.
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Brush the tops of each hand pie with a little more egg wash, then generously sprinkle with turbinado sugar. This creates a delightful crunchy, sweet crust. Carefully transfer the prepared pies to your large baking sheet lined with parchment paper or a silicone baking liner.turbinado sugar
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Bake the hand pies in the preheated oven for 25 minutes, or until their crusts are a beautiful golden brown and you can see the fruit filling gently bubbling through the vents.
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Once baked, remove the baking sheet from the oven and let the pies cool on the sheet for about 15 minutes. This allows the filling to set further. Serve them warm for the ultimate experience, or transfer them to a wire cooling rack to cool completely before enjoying.
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Notes
Nutrition
Nutrition Disclaimer
