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.
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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
Ingredients
This recipe combines sweet Philippine mangoes with juicy peaches for a flavor pairing that perfectly recreates Jollibee's iconic dessert. The cornstarch thickens the filling to the right consistency, while cinnamon adds a subtle warmth that enhances the fruit flavors.
Lemon juice brightens the taste and helps preserve the natural color, and vanilla extract adds depth without overpowering the fruit. The pre-made pie crust saves time while still delivering that signature flaky texture, and the egg wash creates that golden-brown finish we all love.
These simple ingredients work together to create a hand pie that captures all the magic of the original but with the freshness of homemade.
- 2 ripe mangoes, diced (about ¾ cup) or frozen mango chunks
- 2 ripe peaches, peeled and diced (about ¾ cup) or frozen peaches
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon (optional)
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 pie crusts (store-bought or homemade)
- All-purpose flour for dusting
- 1 large egg (for egg wash)
- 1 tablespoon heavy cream (for egg wash)
- Turbinado sugar for topping
Equipment
- 3.5-inch cookie cutter - Creates perfectly sized pie rounds for consistent portions
- Rolling pin - Ensures even dough thickness for proper baking
- Pastry brush - Applies egg wash evenly for that golden-brown finish
- Baking sheets - Provides even heat distribution for perfectly baked pies
- Parchment paper - Prevents sticking and makes cleanup easier
- Measuring cups and spoons - Ensures accurate ingredient measurements for best results
- Medium saucepan - For cooking and thickening the fruit filling
- Cooling rack - Allows air circulation for proper cooling
- Sharp knife - Creates vent holes to prevent filling explosions
- Mixing bowls - For ingredient preparation and mixing
How To Make
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine mangoes, peaches, sugar, cornstarch, cinnamon, lemon juice, and 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 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.
Tips from Lola's Kitchen
- Use slightly underripe mangoes - They hold their shape better during cooking and provide better texture in the final product.
- Keep your dough cold - Chill between steps to maintain flakiness. If the dough becomes too soft, place it in the refrigerator for 10-15 minutes.
- Don't overfill the pies - Too much filling leads to leakage. Stick to 1 tablespoon per pie for best results.
- Create adequate vent holes - This prevents pressure buildup and "filling explosions" during baking.
- Be patient with cooling the filling - Hot filling will melt the dough and make assembly difficult. Complete cooling ensures clean assembly.
- Work quickly - This keeps the dough cold and prevents it from becoming tough or difficult to shape.
- Apply egg wash generously but evenly - This ensures a perfect golden finish without creating soggy spots.
- Pre-heat your baking sheet - This helps achieve a crispy bottom crust and prevents sogginess.
Substitutions
- For the fruit: Use all mango or all peach if you prefer, or try frozen fruit (no need to thaw first).
- For the crust: Store-bought puff pastry works well for an extra flaky texture.
- For the sugar: Brown sugar can replace white for a deeper flavor.
- For the heavy cream: Coconut cream creates a tropical twist in the egg wash.
- For the lemon juice: Apple juice or calamansi juice work as alternatives.
- For the cinnamon: Nutmeg or cardamom offer interesting flavor variations.
- For a vegan version: Use plant-based pie crust and replace the egg wash with plant milk mixed with maple syrup.
Troubleshooting
- Filling leaking out: Ensure edges are well-sealed and not overfilled. Double-check your crimping technique.
- Soggy bottom crust: Pre-heat your baking sheet before placing pies on it, or try baking on a lower rack.
- Tough crust: You may have overworked the dough. Handle minimally and keep it cold.
- Runny filling: Cook until properly thickened - it should coat the back of a spoon and hold its shape.
- Burnt edges but underdone center: Cover the edges with foil partway through baking.
- Filling too sweet or not sweet enough: Adjust sugar in the filling to taste, especially if using particularly sweet or tart fruit.
Storage & Reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days in a sealed container.
- Freezer: Freeze baked pies for up to 3 months, or freeze unbaked pies for future baking.
- Reheating baked pies: Warm in a 350°F (180°C) oven for 5-7 minutes until heated through.
- Baking from frozen: Add 5-7 minutes to the original baking time, no need to thaw first.
FAQ
Can I use canned fruit instead of fresh?
Yes, but drain thoroughly and reduce the sugar in the recipe since canned fruits are often packed in syrup.
Why isn't my crust as flaky as I'd like?
The secret to flaky crust is keeping the butter cold throughout preparation. Try chilling your tools and working quickly.
Can I make these ahead of time for a party?
Absolutely! You can either prepare and freeze unbaked pies for up to 3 months, or bake them 1-2 days ahead and reheat before serving.
How do I know when the filling is thick enough?
It should coat the back of a spoon and hold its shape when you run your finger through it.
Can I deep fry these instead of baking them?
Yes, for a more authentic Jollibee experience, heat oil to 350°F (175°C) and fry for 3-4 minutes per side until golden brown.
How can I make mini versions for a party?
Use a 2-inch cookie cutter instead and reduce the filling to 1-2 teaspoons per pie. Reduce baking time to about 15-18 minutes.
My filling tastes too tart, how can I fix it?
Add a tablespoon of honey or an extra 1-2 tablespoons of sugar to balance the acidity.
Can I add other fruits to the filling?
Yes! Try adding diced apples or strawberries for variety, keeping the total amount of fruit the same.
What's the best way to seal the edges if I don't have a fork?
You can pinch the edges with your fingers, creating a fluted pattern, or use the back of a spoon to press and seal.
Can I make these without sugar for a healthier version?
You can reduce the sugar or substitute with honey, maple syrup, or a sugar alternative like monk fruit sweetener, though the texture may vary slightly.
Related
Looking for other recipes like this? Try these:
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
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.
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