Every time I visit Jollibee, I always get their famous peach mango pie. It’s the perfect dessert – warm, crispy on the outside, with sweet mangoes and peaches inside. While the original is deep-fried, I created this baked version that you can easily make at home. The filling is just as delicious, and the crust turns golden brown and flaky in the oven.
My family loves these pies warm from the oven, especially when the fruit filling is still bubbling. Even if you’ve never had the Jollibee original, you’ll love these homemade hand pies. They’re perfect for merienda (afternoon snack) or dessert.
Why You’ll Love This Recipe
- Authentic Taste: Captures the beloved flavors of Jollibee’s famous dessert
- Make-Ahead Friendly: Can be prepared in advance and frozen
- Customizable: Easy to adjust sweetness and filling ratio
- Healthier Option: Baked instead of deep-fried while maintaining the classic taste
- Perfect for Sharing: Individual portions ideal for gatherings
- Kid-Friendly: Easy to hold and eat
Jollibee Peach Mango Pie Recipe
Equipment
- 3.5-inch cookie cutter (pampuputol/panghiwa) For perfectly sized pie rounds
- Rolling Pin To achieve even dough thickness
- Pastry brush For applying egg wash
- Baking sheets For even baking
- Parchment Paper Prevents sticking
- Measuring cups and spoons (Panukat) For accurate measurements
- Medium Saucepan (Kaserola) For cooking filling
- Cooling rack For proper cooling
- Sharp knife (kutsilyo) For creating vent holes
- Mixing bowls (mangkok) For ingredient preparation
Ingredients
For the Filling (Palaman):
- 2 ripe mangoes mangga, diced (about ¾ cup) or frozen mango chunks
- 2 ripe peaches milokoton, peeled and diced (about ¾ cup) or frozen peaches
- ½ cup granulated sugar asukal
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon kanela – optional
- 1 tablespoon lemon juice katas ng limon
- ⅛ teaspoon salt asin
- ½ teaspoon pure vanilla extract
For the Crust:
- 2 pie crusts store-bought or homemade
- All-purpose flour for dusting harina
For the Egg Wash:
- 1 large egg itlog
- 1 tablespoon heavy cream
- Turbinado sugar for topping asukal na pula
Instructions
- Start by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.
- In a medium saucepan, combine ¾ cup chopped mangoes, ¾ cup chopped peaches, ½ cup sugar, 2 tablespoons cornstarch, ¼ teaspoon cinnamon, 1 tablespoon lemon juice, and ⅛ teaspoon salt.
- Heat this mixture over medium-high heat, stirring often. Once it starts boiling, reduce the heat and let it simmer for 5 minutes until it thickens. Remove from heat, stir in ½ teaspoon vanilla extract, and let it cool completely.
- While the filling cools, dust your counter with flour and roll out your first pie crust. Using a 3½-inch round cookie cutter, cut out 8 circles. Repeat with the second pie crust for a total of 16 circles.
- Mix one beaten egg with 1 tablespoon of heavy cream to make your egg wash.
- Place 1 tablespoon of the cooled peach-mango filling in the center of 8 pie circles. Leave a ½-inch border around the edges.
- Brush egg wash around the edge of each filled circle, then cover with the remaining circles. Press the edges together with your fingers, then seal by crimping with a fork.
- Cut two small vent holes in the top of each pie. Brush the tops with egg wash and sprinkle with turbinado sugar.
- Place the pies on your prepared baking sheet and bake for 25 minutes, or until the crust is golden brown and you can see the filling bubbling through the vent holes.
- Let the pies cool on the baking sheet for 15 minutes before moving. They can be served warm or at room temperature.
- Store any leftover pies in an airtight container at room temperature for 2 days, or freeze for up to 3 months.
Tips from Lola’s Kitchen
- Use slightly underripe mangoes for better texture
- Chill dough between steps to maintain flakiness
- Don’t overfill pies to prevent leakage
- Create adequate vent holes to prevent filling explosion
- Let filling cool completely before assembling
- Work quickly to keep dough cold
Traditional Serving Suggestions
- Serve warm with vanilla ice cream
- Pair with hot tsokolate (Filipino hot chocolate)
- Enjoy with afternoon merienda
- Serve with fresh fruit on the side
Troubleshooting
- Leaking filling: Ensure edges are well-sealed
- Soggy bottom: Pre-heat baking sheet
- Tough crust: Don’t overwork the dough
- Runny filling: Cook until properly thickened
Ingredient Alternatives
- Frozen fruit instead of fresh
- Butter pie crust or puff pastry
- Brown sugar instead of white
- Coconut cream instead of heavy cream
- Apple or calamansi juice instead of lemon
Storage & Reheating
- Room temperature: 2 days in airtight container
- Refrigerator: 5 days
- Freezer: 3 months
- Reheat: 350°F (180°C) for 5-7 minutes
Variations
- Mini pies using 2-inch cutter
- All-mango or all-peach filling
- Added coconut for tropical twist
- Ube-mango combination
- Cinnamon-sugar coating
Frequently Asked Questions
- Can I use canned fruit? Yes, but drain well and reduce sugar.
- Why is my crust not flaky? Ensure butter stays cold throughout preparation.
- Can I make these ahead? Yes, freeze unbaked up to 3 months.
- How do I know when filling is thick enough? Should coat back of spoon and hold shape.
- Can I deep fry instead of bake? Yes, at 350°F (175°C) for 3-4 minutes per side.
Nutrition
The Story Behind Jollibee Peach Mango Pie
The beloved peach mango pie represents the perfect blend of Filipino flavors and American-style desserts, becoming one of Jollibee’s most iconic treats since its introduction in 1995. While traditional Filipino desserts often feature mangoes in treats like mango float and mango graham cake, the genius of Jollibee was combining sweet Philippine mangoes with juicy peaches in a handheld pie format.
This fusion dessert quickly captured hearts across the Philippines and became a must-have item at Jollibee, the country’s largest fast-food chain. The combination wasn’t random – Philippine mangoes are world-renowned for their sweetness, and when paired with the subtle tartness of peaches, they create an irresistible filling that’s uniquely Jollibee.
What started in the Philippines has now become an international sensation. As Jollibee expanded globally, opening stores from America to Europe, their peach mango pie traveled with them. The hand pie’s popularity helped introduce Filipino flavors to new audiences, with many customers making their first visit to Jollibee specifically to try this famous dessert.
Today, Jollibee sells millions of peach mango pies each year. The original version is deep-fried to achieve its signature crispy crust, but our homemade baked version offers the same delicious filling with a beautifully flaky, golden-brown crust. Whether you’re recreating memories of enjoying these pies at Jollibee or trying them for the first time, this recipe brings the beloved Filipino-American treat right to your kitchen.
Each family gathering, merienda (afternoon snack time), or special occasion becomes more memorable with these homemade pies. They’re perfect for sharing and always bring smiles to faces – just like they’ve been doing at Jollibee for nearly three decades.
