Let’s make a delicious Peach Mango Pie recipe that’s sure to impress your family and friends!
Peach Mango Pie
This Peach Mango Pie features a flaky, golden crust encasing a vibrant filling of chopped peaches and mangoes. The fruit mixture is cooked until thickened, then baked within the pastry until bubbly and browned, resulting in a sweet, tender, and visually appealing dessert with a crispy exterior.
Ingredients
Equipment
Method
- Prepare the fruit filling by combining chopped peaches, mangoes, sugar, cornstarch, cinnamon, and salt in a mixing bowl. Toss gently until evenly coated and set aside to marinate for 10 minutes.2 cups fresh peaches, chopped, 1 cup fresh mango, chopped, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1 pinch salt
- Preheat the oven to 400°F (200°C). Roll out one pie crust on a lightly floured surface to fit your pie dish, then transfer it carefully into the dish, pressing gently to fit the bottom and sides.1 package store-bought or homemade pie crusts
- Fill the prepared crust with the fruit mixture, spreading it evenly and ensuring no overflowing occurs.2 cups fresh peaches, chopped, 1 cup fresh mango, chopped, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1 pinch salt
- Cover the filling with the second pie crust, trim excess edges, and pinch the crusts together to seal. Cut small slits on top to allow steam to escape, then seal edges with a fork or crimping.1 package store-bought or homemade pie crusts
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly when you gently shake the pie.
- Remove the pie from the oven and let it cool for at least 20 minutes before slicing to allow the filling to set. Serve warm or at room temperature.
Enjoy your Peach Mango Pie! Don’t forget to share your creations with us.