If you like the peach mango pie Jollibee has at their popular restaurants around the world, you’ll love how easy it is to make this copycat Peach Mango Pie recipe at home! With a sweet center of tropical fruit and delicious peach flavors and a buttery, flaky pastry crust, these mini hand pies are mouthwatering dessert bites.
Jollibee is a popular Filipino fast food chain restaurant serving up Filipino food all across the globe. At the end of 2022, Jollibee had 70 stores in North American and 1500 across the globe.
And in 2024, the fast-food chain reportedly will finally have the first restaurant in my home state of Oregon. I cannot wait!
But in the meantime, I’ll continue making Filipino recipes from my childhood and copycat Jollibee recipes here at home. Like my Jollibee Spaghetti (Filipino-style spaghetti) recipe. It’s the ultimate Filipino comfort food that deserves an equally delicious meal finish, like these Jollibee Peach Mango Pies!
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🌟 Why this recipe works
Much like my Air Fryer Apple Hand Pies, I’ve taken the classic Jollibee peach mango pie recipe and made them not only delicious, but also super cute and portable.
This copycat Jollibee dessert recipe is a new favorite of my entire family. The kids gobbled them up!
- They’re easy to make. For visual learners, I’ve got a step-by-step photo guide below showing you each step.
- The recipe calls for simple ingredients that are easy to find in any local grocery store.
- In hand pie form these mango peach pies are pretty and portable.
- The balance of the crisp, flaky, buttery puff pastry and the fresh, sweet filling makes this a delicious dessert you’ll want to make again and again!
🛒 Ingredient notes
- Puff pastry sheets – You can make your own from scratch if you have a homemade recipe, but store-bought puff pastry sheets are perfect for this. You’ll need two puff pastry sheets. Each box usually comes with two.
- Peaches and Mangoes – Use fresh mangoes and fresh peaches if you can. Peel and core the fresh fruit, then dice into very small, equal little squares. This will help them bake up evenly.
- Sugar – I use granulated white sugar, but you can use a mix of granulated and packed brown sugar if you prefer.
- Cinnamon – Ground cinnamon adds a luscious spice aroma and flavor to each bite.
- Cornstarch – A little cornstarch helps thicken the peach mango filling so it doesn’t ooze out of the pies.
- Salt – a little kosher salt balances the sweetness of these pastries.
- Vanilla – Use pure vanilla extract to add that signature bakery aroma and flavor.
- Lemon juice – This adds acidity that helps brighten up the dessert.
- Egg + milk – You’ll need one large lightly beaten egg and milk or cream.
- Sanding sugar – Coarse sugar is optional, but I love the extra little sweet crunch that a sprinkling of sanding sugar (also called turbinado sugar) adds to the tops of each fruit pie.
✅ Step-by-step instructions
The full ingredients list and full recipe with detailed instructions are in the printable recipe card at the bottom of this post. Here’s a visual step-by-step photo guide to help you make the most delicious peach-mango pie recipe.
- Start by making the peach mango pie filling.
- Once the filling as thickened, allow it to cool slightly. Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
3. Dust a clean flat surface such as your countertop or a large cutting board with flour. Unfold the two puff pastry sheets onto the lightly floured surface, and cut out rounds with a 3″ round cookie cutter. You should have 24 rounds total.
4. Place rounds onto the prepared baking sheets. Spoon a tablespoonful of the peach mango mixture into the center of each dough round on the baking sheets.
5. Create an egg wash by combining the milk or cream with the egg.
6. Using a small pastry brush or your fingers, brush some of this egg wash around the edges of each round, around the mound of peach mango mixture.
7. Top each with another dough round to create the top crust. Place another dough round on top of each filled round.
8. With the tines of a fork, press down on the edges to crimp and seal the top round into the bottom round.
9. Use a knife to cut small slits at the top of each round.
- With a pastry brush, brush a little of the egg wash over the top of each round.
- Bake at 350°F for 25 to 30 minutes, until the puff pastry is a light golden brown and cooked through.
- Allow the hand pies to cool for 15 minutes before serving.
👩🏻🍳 Baking tips, substitutions, and recipe FAQs
Baking tips
- Make sure you dice the fruit into small even cubes so that they bake evenly.
- Cook the fruit mixture until it has thickened. If there is too much liquid, it can cause the bottom crust to be soggy and the filling has a greater chance of seeping out.
Substitutions:
- You can use pie crust instead of puff pastry. Pie dough will have a different texture, but will work in a pinch.
- You can use canned peaches and/or canned mango instead of fresh. Be sure to drain the
You can substitute frozen peaches and frozen mangoes. However, if you do, add a little extra cornstarch – start with ½ teaspoon more than what the recipe calls for. The frozen fruit will likely release a lot of water as it cooks in the saucepan, and you don’t want the filling to be too soggy.
Allow the peach mango hand pies to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Yes! After baking the hand pies, allow them to cool completely. Then store in a single layer in a freezer bag or in a freezer-safe container with parchment paper between layers. Freeze for up to one month. Reheat in an air fryer or microwave.
Reheat these hand pies in the air fryer at 375°F for about 2 minutes, until golden brown and crispy. You can also reheat them in the microwave in 30 second increments until warm.
🍽 Serving ideas
Just like Jollibee’s peach mango pies, these delectable desserts are great to enjoy after a delicious meal of Filipino food. Try serving them with:
🍷 🥂 Wine pairings
These pocket pies pair well with wines that also have tropical flavors. Serve them with a Sauvignon Blanc, a Muscat, or an off-dry Riesling.
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Baking sheets lined with parchment paper.
- Medium saucepan and silicone spatula to cook the fruit filling.
- Rolling pin and cookie cutter for the dough.
- Pastry brush to brush on the egg wash.
Happy baking!
More summer baking recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Peach Mango Hand Pies
This Jollibee copycat recipe of Peach Mango Hand Pies
Servings: 12 pies
Calories: 320kcal
Instructions
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In a medium saucepan over medium-high heat, stir in the mango, peaches, sugar, cornstarch, cinnamon, lemon juice, salt. Stirring regularly, allow the mixture to come to a low boil. Then lower the heat and simmer for about 5 minutes, continue stirring, until the mixture has thickened slightly. Remove from the heat, stir in the vanilla, and allow to cool slightly.
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Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
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Dust a clean flat surface (countertop or large cutting board) with flour. Unfold the two puff pastry sheets, and cut out rounds with a 3″ round cookie cutter. Combine any remaining dough, roll out with a rolling pin, and cut out more rounds until all or most of the dough is used. You should have 24 rounds total.
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Place 6 rounds onto one prepared baking sheet and the remaining 6 rounds on the other prepared baking sheet. Set the other 12 rounds aside.
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Place a tablespoonful of the peach mango mixture into the center of each dough round on the baking sheets.
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Add the milk or cream to the beaten egg and beat together to create an egg wash. Using a small pastry brush or your fingers, brush some of this egg wash around the edges of each round, around the mound of peach mango mixture.
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Place another dough round on top of each filled round.
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With the tines of a fork, press down on the edges to crimp and seal the top round into the bottom round.
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Use a knife to cut small slits at the top of each round.
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With a pastry brush, brush a little of the egg wash over the top of each round.
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Bake at 350°F for 25 to 30 minutes, until the puff pastry is a light golden brown and cooked through.
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Allow the hand pies to cool for 15 minutes before serving.
Notes
Storage: store in an airtight container in the refrigerator for up to 3 or 4 days.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 157mg | Potassium: 48mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2138IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.