Alex's Mango ang Peach Pies

Mango ang Peach Pies

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
To chill the dough 1 hour
Total Time 50 minutes
Servings 4 single-serve pies
Author Connie Veneracion


  • 1 recipe pie crust dough (see notes after the recipe)
  • 2 ripe mangoes diced
  • 4 canned peach halves drained and diced
  • 5 tablespoons sugar
  • 3 teaspoons corn starch
  • 1/2 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 egg beaten


  • 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.
Honey and Sesame Seed Biscuits
Bread Sticks With Onion, Garlic and Basil
Pie crust tea biscuits