It’s peach and mango season!!! And what better way to use them? Make some pies! Okay, I honestly planned to make them as tarts, but they look more like pies…sooo…
Peach mango pies are a favorite in our household. Filipinos love this food chain called Jollibee, and their peach mango pies are to-die-for! Well, for us at least! Lol! Since it’s been a while since we visited one and had these, I decided to make some and make my own twist.
How easy is this recipe?
Oh, if you know me, I like to make everything uncomplicated and straightforward as much as possible. So this recipe involves a pre-made pie crust! 😉 Yes, cause this momma-tog don’t have time to “roll-let-rise” a made from scratch version. Hence, if you’re like me and want things easy, you will like this one!
It is national peach month too! Who knew fruits have their own special commemorations. So in its honor, we’re doing peach-mango mini pies! This is an easy dessert recipe you can make for the family!
To make this recipe, you will need:
Pie pan or any shallow baking dish of choice ( I used 4 tart tins)
A baking tray ( make sure your pan or dish will fit)
Pie Crust ( I used the Pillsbury 2 pie crust)
Tablespoon of flour
2 Mangoes ( I used to Kent mangoes if using Honey or small varieties, use 3)
½ cup granulated sugar
One lemon (squeezed)
Dash of cinnamon
Let’s make them!
- Preheat your oven to 400°.
- Peel your fruits. Cut them into cubes or small rectangular pieces. Set aside in a bowl.
- Pour over the lemon juice. Mix well until everything is coated.
- Add the sugar, and cinnamon, mix then set aside.
- Prepare your pie crust. Remember to take this out of the refrigerator just before you’re about to use it. Keeping it cool makes it easier to roll out. Dust your pan with a little flour. Since this has sugar and the fruits are naturally juicy, the flour will prevent the bottom crust from sticking. Roll out your crust on the pan. I laid out the first crust on the bottom of the 4 tart tins and took the excess edged out. Save the second crust. An 8-inch pie pan will work too if you are using one.
- Pour half of your peach-mango filling. Make sure it is even out.
- Use the 2nd crust to cover the pie. Since I was using tart tins, I cut 4 round ones using the tin as a guide.
- Use your tray before putting it in the oven. This will bubble up, and juices will be flowing. So the tray prevents a lot of oven cleaning later. 😉
- Place in the oven and bake for 15 minutes. Adjust time depending on what baking vessel you used.
- Let cool for about 10 minutes. Add the half of your peach-mango mix as toppings. Serve and enjoy! Tip: Don’t add too much juice from the fruit. You can also drain it before adding them in. Too much juice results to a sloppy crust.
This is a different take on a pie. Adding the unbaked fruit is an extra treat! The toppings will give it a fresh taste, tangy and summery vibe! Also, it’s goooood! I’m eating some as I was writing this.
Don’t judege! lol!
I’m no baker! Not a pro chef at all! We simply love food! Lol! This recipe is for the moms who want to create something different for the family without the fuzz. To all the moms who do not have the time or the patience for complicated recipes (Oh gosh, please tell me I’m not the only one!), this is for you. There are some more easy recipes like our all-time favorite Apple Crumble!
I’m making these recipes and trying them out to photograph. And honestly, I’m kicking my lazy-self for not taking time to cut the fruits as evenly as I could. Bahaha! Let’s call it rustic! 😉
If you like this recipe and tried it, let us know in the comment section below! Do not forget to subscribe to our email list! You can get exclusive discounts and other latest updates from us!
Used in photographing:
Canon Canon 6D MK II
Canon 24-70mm 2.8 L lens
Manfrotto Compact Action Tripod
Light: Natural window light