Welcome to Your New Favorite Dessert!
Let’s be honest—nothing beats the aroma of a freshly baked pie filling your kitchen with sweet, juicy goodness. Today, we’re making a Peach Mango Pie that’s bursting with bright, tropical flavors—perfect for a quick, satisfying treat. And the best part? It’s totally doable with pantry staples you probably already have. Think flaky, buttery crust paired with a vibrant, tangy filling that’s just the right balance of sweet and punchy. It’s a taste explosion you didn’t see coming!
Why settle for store-bought when you can create something ‘peach’ for your heart and mango for your soul? Plus, this pie comes together faster than you can say ‘dessert,’ so you’ll have more time to kick back or invite friends over. Want to add a little extra zing? Serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Ready to turn your kitchen into a tropical paradise? Let’s get baking—your taste buds will thank you!
Peach Mango Pie
Ingredients
Equipment
Method
- Combine the flour and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs with pea-sized pieces. Drizzle in the ice water, one tablespoon at a time, mixing gently until the dough just comes together when pressed. Form into a disc, wrap with plastic wrap, and refrigerate for 15 minutes.1 1/2 cups all-purpose flour, 1/2 cup cold unsalted butter, 4-6 tablespoons ice water, 1 pinch salt
- Preheat the oven to 375°F (190°C). Peel and thinly slice the peaches and mangoes. Combine the sliced fruits in a mixing bowl with the sugar, cornstarch, vanilla extract, and a pinch of salt. Mix until evenly coated and set aside to allow the filling to macerate for about 10 minutes.3 large peaches, 2 ripe mangoes, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 pinch salt
- Remove the dough from the fridge, unwrap, and on a lightly floured surface, roll it out into a 12-inch circle. Transfer the rolled dough to a 9-inch pie pan, pressing it into the corners and trimming any excess edges.1 1/2 cups all-purpose flour
- Spoon the fruit filling into the prepared crust, spreading it evenly. Brush the edges of the crust with the beaten egg. Cover with the second pie crust or lattice if desired, sealing the edges by pressing them together. Brush the top crust with egg wash and sprinkle with sugar for a golden finish.1 egg beaten
- Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling through small vents or gaps. Remove from oven and let cool slightly before serving. The filling should appear thickened and glossy, with a crisp, flaky crust.
This Peach Mango Pie is a joyful, straightforward way to bring sunshine to any day! Serve it warm with a splash of cream or a scoop of ice cream for an extra indulgence. If you’re feeling adventurous, try swapping in your favorite seasonal fruits—like berries or nectarines—for a new twist. Don’t forget to share your gorgeous creation with friends or family and let us know how it turned out. Happy baking, kitchen buddy!
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.