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–+ servings
Jollibee Peach Mango Pie

Jollibee Peach Mango Pie Recipe

A Filipino-American fusion dessert that transforms Jollibee's iconic peach mango pie into a homemade delicacy. This baked hand pie features a golden-brown, flaky crust encasing a vibrant filling of fresh mangoes and peaches, simmered with vanilla and a hint of cinnamon. Each bite delivers a perfect balance of sweet tropical mango and juicy peach, bound together in a creamy filling that's reminiscent of the fast-food favorite but elevated with fresh ingredients and careful preparation. The recipe yields 8 individual pies, each sporting a crisp turbinado sugar topping and a buttery, tender crust that shatters delicately with each bite. Unlike the original deep-fried version, this baked interpretation offers a lighter yet equally satisfying take on the beloved Filipino treat, making it an ideal choice for both special occasions and casual snacking.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, Filipino
Servings 8 pieces
Calories 281 kcal
Difficulty Intermediate

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

Jollibee Peach Mango Pie
  • 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

  1. Can I use canned fruit? Yes, but drain well and reduce sugar.
  2. Why is my crust not flaky? Ensure butter stays cold throughout preparation.
  3. Can I make these ahead? Yes, freeze unbaked up to 3 months.
  4. How do I know when filling is thick enough? Should coat back of spoon and hold shape.
  5. Can I deep fry instead of bake? Yes, at 350°F (175°C) for 3-4 minutes per side.
 
Jollibee Peach Mango Pie
Jollibee Peach Mango Pie

Nutrition

Calories: 281kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 180mgPotassium: 47mgFiber: 1gSugar: 16gVitamin A: 28IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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