Peach Mango Pie Recipe

April 29, 2025
Anjali Arora Anjali Arora

This peach mango pie is a delicious fruit dessert made with a buttery homemade crust and a juicy filling of sweet peaches and ripe mangoes. The combination of the two fruits creates a perfectly balanced flavor that is both refreshing and rich.

Thickened with cornstarch and lightly sweetened, the filling bakes into a soft, luscious texture wrapped in a golden flaky crust. It is perfect for summer gatherings, family dinners, or as a special homemade dessert.

Behind the Recipe

This pie brings together the sweetness of peaches and the tropical flavor of mangoes in one comforting dessert. The buttery crust complements the soft fruit filling, while a light vanilla touch enhances the natural sweetness without overpowering it.

Why You’ll Love This Recipe

  • Buttery homemade flaky crust
  • Sweet and juicy fruit filling
  • Perfect balance of peach and mango flavors
  • Great for celebrations and gatherings
  • Easy to customize

Chef’s Pro Tips for Perfect Results

  • Use cold butter for a flaky crust
  • Chill the dough before rolling
  • Use ripe but firm fruits
  • Do not skip cornstarch to avoid a runny filling
  • Let the pie cool before slicing

Kitchen Tools You’ll Need

  1. Mixing bowls
  2. Rolling pin
  3. Pie dish
  4. Knife and cutting board
  5. Pastry brush

Ingredients in This Recipe

  1. 2 1/2 cups all-purpose flour
  2. 1 cup cold unsalted butter, cubed
  3. 4–6 tablespoons ice water
  4. 1 pinch salt
  5. 3 large peaches, peeled and sliced
  6. 2 ripe mangoes, peeled and chopped
  7. 1/2 cup granulated sugar
  8. 3 tablespoons cornstarch
  9. 1 teaspoon vanilla extract (optional)
  10. 1 egg, beaten (for egg wash)
  11. 1 tablespoon sugar for sprinkling

Ingredient Spotlight

  • Peaches: Add juicy sweetness and soft texture
  • Mangoes: Bring tropical flavor and natural richness
  • Butter: Creates a flaky and tender crust
  • Cornstarch: Thickens the fruit filling

Ingredient Substitutions

  • Peaches: Use nectarines or canned peaches (drained)
  • Mangoes: Use pineapple or extra peaches
  • Butter: Use chilled margarine
  • Cornstarch: Use flour or arrowroot powder

How To Make This Recipe

  1. In a bowl, mix flour and salt
  2. Add cold butter and rub until crumbly
  3. Add ice water gradually and form a dough
  4. Chill dough for 20–30 minutes
  5. In another bowl, mix peaches, mangoes, sugar, cornstarch, and vanilla
  6. Roll out dough and place in pie dish
  7. Add fruit filling evenly
  8. Cover with top crust or lattice design
  9. Brush with beaten egg and sprinkle sugar
  10. Bake at 190°C (375°F) for 45–50 minutes
  11. Cool completely for at least 2–3 hours before slicing.

Peach Mango Pie

This Peach Mango Pie features a flaky, buttery crust filled with a vibrant mixture of ripe peaches and mangoes. The filling is cooked until thickened and bubbly, creating a sweet and tangy core encased in a crisp pastry shell, resulting in a visually appealing and flavorful dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 cup cold unsalted butter cubed
  • 4 –6 tablespoons ice water
  • 1 pinch salt
  • 3 large peaches peeled and sliced
  • 2 ripe mangoes peeled and chopped
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract optional
  • 1 egg beaten (for egg wash)
  • 1 tablespoon sugar for sprinkling

Equipment

  • Mixing Bowls
  • Rolling Pin
  • Pie dish
  • Knife and cutting board
  • Pastry brush

Method
 

  1. In a bowl, mix flour and salt
  2. Add cold butter and rub until crumbly
  3. Add ice water gradually and form a dough
  4. Chill dough for 20–30 minutes
  5. In another bowl, mix peaches, mangoes, sugar, cornstarch, and vanilla
  6. Roll out dough and place in pie dish
  7. Add fruit filling evenly
  8. Cover with top crust or lattice design
  9. Brush with beaten egg and sprinkle sugar
  10. Bake at 190°C (375°F) for 45–50 minutes
  11. Cool completely for at least 2–3 hours before slicing.

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Make-Ahead and Storage Tips

  • Store at room temperature for up to 12 hours, or refrigerate if the weather is warm
  • Refrigerate for up to 4 days
  • Reheat slices before serving
  • Freeze baked pie for up to 1 month

How to Serve This Dish

  • Serve warm
  • Pair with vanilla ice cream
  • Top with whipped cream
  • Serve as dessert after dinner

Additional Tips

  • Keep dough cold at all times
  • Use ripe fruits for best sweetness
  • Assemble and bake soon after mixing the filling to prevent excess juice release

Creative Leftover Transformations

  • Use leftover filling in parfaits
  • Serve with pancakes or waffles
  • Spoon over yogurt or oatmeal

Make It a Showstopper

  • Create a lattice crust
  • Dust with powdered sugar
  • Serve with fresh fruit slices

Variations to Try

  • Add cinnamon for warmth
  • Mix berries into the filling
  • Use puff pastry crust
  • Make mini hand pies

FAQs

  1. Can I use store-bought pie crust? Yes, store-bought crust works well if you want to save time.
  2. How do I prevent a soggy crust? Use cornstarch and avoid overly juicy fruit.
  3. Can I use frozen fruit? Yes, but thaw and drain excess liquid first.
  4. Can I make this pie ahead? Yes, it can be baked a day in advance.
  5. How long does it last? It stays fresh for up to 4 days in the fridge.
  6. Can I reduce the sugar? Yes, adjust depending on fruit sweetness.
  7. Why is my filling runny? It may need more cornstarch or longer cooling time.
  8. Can I freeze the unbaked pie? Yes, freeze and bake directly with extra baking time.
  9. What can I serve with it? Ice cream, whipped cream, or custard pair well.
  10. Can I make mini pies? Yes, this filling works perfectly for mini pies or tarts.

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