Peach Mango Pie
These peach mango pies are tiny, flaky pies packed with<em> serious</em> flavor. Originally from the popular Filipino fast-food chain, Jollibee, you'll see just how incredibly <strong>delicious</strong> and <strong>easy</strong> these pies are to prepare!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Pie dough or puff pastry, cut into 4x5u0022 rectangles (store-bought or homemade)
- Egg whites, for sealing
- 1 cup mango, diced
- 1 cup peaches, diced
- 2-3 tbsp sugar (depending on how sweet you want the filling to be)
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- Cornstarch slurry: 1 tbsp cornstarch, dissolved with 2 tbsp cold water
- 1 tsp cornstarch, dissolved with 1 tbsp cold water
Instructions
- 1
In a sauce-pot or pan, combine together the mangoes, peaches, sugar, cinnamon, and nutmeg. Heat this mixture over medium heat for about 5-10 minutes, stirring occasionally, until the sugar dissolves and the juices from the mangoes and peaches begin to release
- 2
At this point, the mangoes and peaches should be tender (but not mushy!). Pour in the cornstarch slurry and immediately stir to avoid clumping. Continue to cook for another 1-2 minutes until thickened.
- 3
Transfer the filling to a separate container and let cool completely before filling your pies.
- 4
Brush each of your 4x5" pie dough rectangles with egg whites and spoon around 2-3 tsp of the filling onto the centre of the dough. Fold the top half over to the bottom, then seal the pie shut by crimping the edges with a fork.
- 5
Place your prepared pies on a parchment-lined baking tray to prevent sticking, then brush the tops with your prepared cornstarch glaze.
- 6
*Optional, but highly recommended: freeze the pies for at least 1 hour to firm up.
- 7
Deep fry the frozen pies for about 3-5 minutes, or until the outside is nicely golden-browned and the pie dough is completely cooked.
- 8
Let cool slightly and serve warm!