As an Amazon Associate I earn from qualifying purchases.
This easy peach mango pie (or mini hand-pies) combines a tender cinnamon-spiced fruit filling in pre-made flaky pie crust for a bright, delicious summery crowd-pleasing treat. Plus, use fresh or frozen peaches and mango to enjoy it year round!
Table of contents
Peach Mango Pie Recipe with Fresh or Frozen Fruit
There’s nothing quite like a freshly baked pie cooling on the kitchen counter to get your mouth watering. And while we’ll happily enjoy cozy apple and apple-pear pies all year long, there’s something special about capturing the essence of summer with flavors like coconut pineapple pie, strawberry blueberry pie, and this homemade peach mango pie recipe.
With a combination of peach and mango, this pie is perfectly sweet and slightly tart, with a bright, summery, tropical flavor. Combine those with a little sugar, vegan butter, and cinnamon for a truly moreish pie filling nestled in a flaky, ‘buttery’ pie crust.
Better yet, this recipe not only allows you to cut down on prep by using pre-made pie dough but also the option to use fresh or frozen fruit to enjoy it all year. You can also easily adapt it from one large pie to multiple smaller peach mango hand pies (Jollibee copycat recipe style!).
Unlike Jollibee’s pies (a Filipino fast-food chain giant), though, this recipe is baked, not fried, and allows you to be in 100% control of the filling’s sugar content. Best of all, this crowd-pleasing dessert can be enjoyed warm, at room temperature, or chilled, and is perfect for holidays, special occasions, and any large gathering.
The Peach Mango Pie Ingredients
- Pie dough: Use your favorite vegan pre-made pie dough (chilled or frozen and thawed). Alternatively, make your own if you’d prefer.
- The fruit: During summer, using ripe and juicy fresh peaches and mangoes is a must-try. However, you can enjoy this mango peach pie year round with frozen mango/peach (fully thawed and drained).
- Sugar: We love using brown sugar for its caramel-like flavor, though you can use regular white sugar (organic to ensure it’s vegan), unrefined coconut sugar, raw cane sugar, etc. Adjust the amount to taste.
- Dairy-free butter: Melted vegan butter helps make a rich, silky fruit filling. Feel free to reduce the amount slightly if preferred.
- Flour: Use regular or gluten-free all-purpose flour to help thicken the fruit juices into a thick, jammy filling. Alternatively, cornstarch (or arrowroot) will work.
- Cinnamon: A little cinnamon makes a warm, more complex peach mango filling.
- Salt: Just a little salt balances and enhances the sweetness and flavors in the pie.
Optional Recipe Add-ins and Variations
- Vanilla extract: Replace or combine the cinnamon with natural vanilla extract for a lighter yet still warm and complex flavored peach mango filling.
- Lemon juice: (or lime juice) Just a small amount enhances the sweetness and tartness of the fruits while brightening the flavor.
- Ground ginger: To add subtle heat to the peach mango pie filling.
- Nutmeg: This will enhance the depth and warmth of the cinnamon.
- Crumble topping: We’ve already shared a recipe for peach crumb pie. Simply use this filling instead.
How to Make Peach Mango Pie
- 1) First, preheat the oven to 375F/190C and grease a pie pan. Also, prepare the pie dough according to the package instructions (leaving it to come to room temperature, etc.), pressing one piece into the pie pan and trimming the excess.
- 2) Meanwhile, prepare the fruit, then combine it in a large bowl with the sugar, vegan butter, flour, cinnamon, and salt. Mix well.
- 3) Pour the fruit filling over the pie crust, place the second piece of pie dough over the pie, trim the edges, then crimp or pinch the edges to seal the pie. Cut a few slits or an X in the top to allow steam to escape.
Optionally, brush the pie crust with plant-based milk and optionally sprinkle over some coarse turbinado sugar.
- 4) Transfer the peach mango pie to the center of the oven and bake for 50 minutes, until the crust is golden-brown and the filling within is tender and jammy.
If the crust is browning too quickly, you can cover the crust edges with foil in the last 20-25 minutes.
- 5) Finally, remove the peach mango pie from the oven and allow it to sit for at least 30 minutes on a wire baking rack (to allow the filling to thicken) before serving. Enjoy!
FAQs
While it’s technically possible, the fruit filling will be far mushier/softer and more liquidy (even after fully draining), so it may need a little extra flour/starch.
It isn’t necessary, as the peels will soften when baked. But if you’d prefer to peel them โ slice an X at the base of each peach, blanch the peaches in boiling water for 1 minute, transfer to an ice bath for 4-5 minutes, then peel.
Yes, it’s easy to adapt this recipe into smaller hand pies (like a Jollibee mango peach pie copycat recipe), though the method varies slightly. For this version, you’ll need to simmer the peach mango pie filling ingredients in a saucepan over medium-high heat for about 5 minutes until it thickens and reduces.
Cut the pie dough (or use vegan puff pastry) into even rectangle or square pieces and spoon a little of the filling over half. Top with the remaining dough pieces, seal shut, cut vent holes, then optionally brush with plant-based milk, sprinkle with coarse sugar (like turbinado), and bake for 25-30 minutes at 350F/175C.
Pro Recipe Tips
- Sweeten to taste: Adapt the amount of sugar you use based on how sweet the peaches and mangos are and your flavor preference.
- To decorate the pie: Feel free to cut a pattern into the pie crust, make it lattices, or even cut little shapes to spread over the top.
- Make sure to ventilate the pie: Otherwise, the steam can’t escape making a potentially soggy pie or leading to it bursting while it bakes.
- For easier clean-up: Bake the pie over a foil-lined baking tray in case any filling bubbles up and over the edges.
- Allow it to rest after baking: Not only is the filling lava-hot straight out of the oven, but allowing it to rest allows it to thicken, so it’s easier to slice/eat.
What to Serve with Peach and Mango Pie?
- Dairy-free whipped cream
- A dollop of dairy-free yogurt
- Vegan vanilla custard
- Vegan vanilla ice cream (or nice cream)
- Caramel sauce
Storage Instructions
Allow the pie to cool and then store them, wrapped well, at room temperature for 2-3 days or in the refrigerator for 5-7 days.
You can also freeze peach mango pie (baked or unbaked) for up to 3 months, tightly wrapped in plastic wrap to avoid freezer burn.
To reheat the pie, pop the dish back in the oven at 350F/175C until heated (about 20-25 minutes). Individual portions will also reheat in a microwave, though the crust becomes soft.
More Vegan Pie Recipes
- Easy zucchini mock apple pie
- Mixed berry crumb pie
- Vegan peach pie with crumb topping
- Creamy vegan chocolate pie
- Strawberry rhubarb pie
- Vegan banana cream pie
Photos by Alfonso Revilla
Easy Peach Mango Pie
Equipment
Ingredients
- 2 store-bought pie doughs
- ยฝ to 1 cup of brown sugar
- ยฝ cup of vegan butter, melted
- 3 tablespoons of all-purpose flour
- ยผ teaspoon of ground cinnamon
- ยผ teaspoon of salt
- 2 pounds of fresh or frozen sliced peaches, thawed
- 20 ounces of fresh or frozen cubed mango, thawed
Instructions
- Preheat oven to 375 degrees F. and prepare the pie dough according to package instructions.
- In a large bowl, combine sugar, vegan butter, flour, cinnamon, and salt. Mix well and add fruit. Toss to combine all ingredients.
- Add the fruit mixture to the prepared pie crust. Add the second pie dough on top of the fruit and seal the edges. Make a couple of small cuts on top to allow the steam to come out.
- Bake for 50 minutes. If crust edges are browning quickly, cover crust edges with foil the last 20 to 25 minutes of baking.
- Allow to cool for 30 minutes on a baking rack before serving.
Notes
- Make sure to ventilate the pie: Otherwise, the steam can’t escape making a potentially soggy pie or leading to it bursting while it bakes.
- For easier clean-up: Bake the pie over a foil-lined baking tray in case any filling bubbles up and over the edges.
- Allow it to rest after baking: Not only is the filling lava-hot straight out of the oven, but allowing it to rest allows it to thicken, so it’s easier to slice/eat.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This looks amazing! I’m making this! Question —- about how many peaches (depending on size) should I use?
Hi! 3-4 peaches is roughly 1 pound but it depends on the size of them. So you’ll need roughly 6-8 fresh peaches. Enjoy ๐
This mango pie looked so good, I had to give it a try! It was a hit. So easy and delicious!
Love this version of peach mango pie! Perfect dessert for family get together!
I’ve never had mango in a pie before but the combination with peach was so incredibly delicious! I will definitely be making again!
So glad you enjoyed it! It’s such a yummy combination!
I have never thought of mixing peaches and Mango- but I am glad You did! Delicious pie. I brought it to a party and everyone was asking for the recipe. I love this site.
Isn’t it amazing?! So glad everyone enjoyed this pie as well! It’s a yummy one!
This looks so delicious, love the mango and peach combination. A great summer desert for sure!
Right?! The mango peach combo is everything!
So delicious and easy to make!
Yess! Gotta love how easy this pie is to whip up and enjoy!
love the peach and mango combination so much!