Inspired by Jollibee’s iconic dessert, these single-serve mango and peach pies are baked, not fried. Flaky crust with rich golden filling. They’re perfect for the holidays. If you’ve made pie crust before, this baking project should be a breeze.
So, we’re fans of Jollibee, is that it? No. Oh, noooooo… We don’t like Jollibee burgers (too soggy), we find the spaghetti too sweet and we don’t like anything that they serve over rice. Seriously… In fact, we don’t like anything in Jollibee’s menu except the peach and mango pie. We crave it occasionally.
Surprising, isn’t it, that a local food chain would have a dessert made with a fruit that does not grow in the tropics. Well, canned peaches are everywhere. That’s what Jollibee uses and that’s what Alex used for her version of the pie. Fresh mangoes combined with canned peaches.
And the combination is just glorious. The nicest thing about the filling? There is no need to precook it. Just toss the chopped fruits with corn starch, sugar, a little salt for balance and spices for more flavor and tantalizing aroma.
What spices? Alex used vanilla and cinnamon. Perhaps, you could add in a pinch of nutmeg too.
And if you’re not very confident about rolling your own crust, there’s an easy alternative — use puff pastry. You can buy it frozen. Just thaw it, roll out, cut and use. The texture of the pies and their overall appearance will be different than what you see in the photos, of course, but they will be just as good. Prep time will be much shorter too.
These single-serve mango and peach pies are best straight out of the oven when the crust is at its flakiest. But you may bake them days in advance if serving for the holidays. Just wrap in cling film and keep in the fridge for up to four days. Take them out and serve cold. Or reheat in the oven before serving. Hot or cold, they’re wonderful.
Is it possible to make one big pie instead of small ones? Of course! Just double or even triple the ingredients for the filling and you’re good to go.
Mango ang Peach Pies
Make the pie crust, form into a ball, wrap in cling film and chill for at least an hour.
Preheat the oven to 375F.
Take the pie crust dough out of the fridge, unwrap and lay on a lightly floured working surface.
Roll out the dough, working from the center going outward toward all directions, to a thickness of one-fourth inch.
Cut out four circles to fit into your ramekins (see notes after the recipe).
Take one circle of dough, lower into a ramekin and gently push inside to snugly cover the bottom and sides. Repeat until you have four ramekins lined with pie crust dough.
Re-roll the remaining dough and cut into strips about half an inch wide (or narrower).
In a mixing bowl, toss together the mangoes, peaches, sugar, corn starch, salt, vanilla and cinnamon.
Divide the fruit filling into four portions and spoon into the dough-lined ramekins.
Take the strips of dough and arrange, lattice-style, on top of the filling.
Brush the dough strips and edges of the bottom crust with egg wash. Optionally, you may form a braid with dough strips and arrange the braid to cover where the top and bottom crusts meet. Brush any additional dough with egg wash.
Bake the pies at 375F for 20 minutes then lower the temperature to 350F and bake for 10 minutes more.
Serve the mango and peach pies hot, warm or chilled.
Alex used disposable ramekins with a top diameter of about four inches. If your ramekins are smaller, you may have excess filling. If they are larger, you may need more filling. Make the necessary adjustments depending on the size of your ramekins.
Excess pie crust dough can be re-shaped into a flattened ball, wrapped in cling film and frozen for a week or two. Thaw and roll for another baking project. Or you can make any of the following.