Fresh, Flavorful, and Fast
Hey there, sweet tooth! Ready to dive into a pie that’s bursting with sunshine? This Peach Mango Pie is a total game-changer—bright, juicy, and downright addictive. The best part? It’s made with pantry staples and comes together faster than you can say “fruit frenzy.” Say goodbye to store-bought and hello to homemade goodness that’s punchy on flavor and satisfyingly flaky on the outside.
Imagine the aroma—tangy peaches blending with sweet, tropical mango, filling your kitchen with a warm, inviting scent. It’s like a summer day in every bite—creamy, bright, and just a little bit playful. Plus, it’s so easy, you might just start craving pie every day! And hey, if you’re already in the mood for something savory, why not try whipping up a quick pesto or salsa next? Sharing is caring, after all.
So go ahead—grab your baking gear and let’s turn those ripe fruits into a delightful, homemade treat you’ll be proud of. Ready, set, bake!
Peach Mango Pie
Ingredients
Equipment
Method
- Prepare the Filling: In a mixing bowl, combine the chopped peaches, diced mango, sugar, cornstarch, vanilla extract, and a pinch of salt. Toss until the fruit is evenly coated and set aside to marinate for 10 minutes.2 cups fresh peaches, chopped, 1 cup mango, diced, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 pinch salt
- Cook the Filling: Transfer the fruit mixture to a saucepan and cook over medium heat. Stir constantly, allowing the mixture to come to a gentle boil. Continue cooking until the filling thickens and bubbles actively, about 5-7 minutes. Remove from heat and let cool slightly.2 cups fresh peaches, chopped, 1 cup mango, diced, 1/2 cup granulated sugar, 2 tablespoons cornstarch
- Prepare the Pie Crust: Roll out half of the pie dough on a lightly floured surface to fit your baking dish. Transfer the rolled pastry to a parchment-lined baking sheet or pie dish.1 batch store-bought or homemade pie crust
- Fill and Cover the Pie: Pour the slightly cooled fruit filling into the prepared crust, spreading it evenly. Roll out the second crust and lay it over the filling, trimming excess dough. Crimp or pinch the edges to seal.
- Apply Egg Wash and Bake: Brush the top crust with the beaten egg for a shiny finish. Cut a few small vents in the crust. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until golden brown and bubbling at the edges.1 egg beaten
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 15 minutes. Slice and serve warm or at room temperature, revealing a flaky crust with a juicy, thick fruit filling.
There you have it—your new favorite Peach Mango Pie! Trust me, serving it warm with a scoop of vanilla ice cream takes it straight over the top. Keep a few extra fruits handy—they’re perfect for a quick snack or a little garnish. Don’t forget to share your tasty creation and tell me how it turned out. Happy baking, kitchen buddy—your sweet escape awaits!
I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.
