This Peach and Mango Pie recipe embodies Summer. Fresh juicy peaches and mangoes fill a buttery, sweet shortcrust pastry that literally melts in your mother. It's hard to stop at one slice and is perfect for entertaining.
I absolutely love peaches when they come into season and take every opportunity to make my Peach Crumble Bars or Fresh Peach Popsicles on a scorching hot day. But what better way to accentuate their flavour than by adding them with my favourite tropical fruit of all time? The mighty mango!
Both incredibly sweet and juicy, the two flavours complement each other and the addition of ground cinnamon and ginger only aids to add beautiful warmth to the filling.
I've used my favourite Sweet Shortcrust Pastry that's buttery, flakey, and easy to make. With my process images and step-by-step instructions to help you along, you'll find all the information you need to nail this incredible pie.
🌟 Why You'll Love This Recipe
- Uses basic ingredients. All the ingredients are basic pantry or fridge staples. If fresh mangoes aren't available then frozen or canned are the way to go.
- Family favourite. Everyone always loves fruit pie and you can't go wrong with this Peach and Mango Pie. From the sweet juicy filling to the golden, flaky pie crust, kids and adults adore this.
- Simple to make. Don't be intimidated by making a pie. If this is your first time, it's made of two components, pastry and fruit filling. Both come together quickly, and I have many process images to show you how to assemble the two.
- Way better than storebought. I mean, you seriously won't buy another pie from the store again. Homemade Peach Mango Pie is a game-changer!
- It makes a perfect Summer pie. The flavours are fresh and vibrant which is everything you want in a fruit pie.
🧾 Ingredients Needed
The ingredients needed are pretty standard but I've made some important notes that are worth a read below.
Sweet Short Crust Pastry
- Flour - Use plain (all-purpose) flour for the pie crust.
- Butter - The key to a successful pie crust is using cold butter. Cut it into cubes and pop it back into the refrigerator whilst prepping the other ingredients. Also, I prefer unsalted butter.
- Salt - Without the salt, the pastry will taste bland. Omit it, though, if using salted butter.
- Water - Ice-cold water is best. Pop a couple of ice cubes into the water before making the dough.
Peach Mango Filling
- Peaches - You can use either white or yellow peaches or a combination of the two. Pick peaches that are firm but with a little give when squeezed. Too hard and they won't have much flavour, too soft and they'll turn to mush and won't hold their shape once baked.
- Mango - Obviously these are a seasonal ingredient that isn't available all year round. Use fresh when you can buying ones that are as fresh and as juicy as possible for maximum flavour. (Pick ones that smell of mango at the stalk and have a slight give when squeezed). When not in season, use frozen, or canned mango.
- Sugar - helps draw out the sweetness of the peaches and mangoes. Substitute for coconut sugar, golden, light brown, or dark brown sugar.
- Flour - Needed to help thicken the fruit filling so that it isn't too liquid which will only make the pastry soggy. I prefer flour over cornflour for this filling as you'd need way too much cornflour here.
- Ground ginger and cinnamon spices - just a touch of spices to layer depth of flavour in the filling and provide subtle warmth.
How to Cut a Mango
For this recipe, I've cut both the peaches and mango into chunks. They soften enough in chunks but tend to overcook if thinly sliced.
My preferred method is the cut the cheeks off the mango and cut the flesh into a grid pattern and scoop out the flesh with a spoon. Check out this useful website with different methods of How to Cut a Mango if you need some guidance.
How to Peel a Peach
There are two simple methods to peel the peaches to remove the skin.
- Bring a large pan of water to the boil - then reduce until simmering. Lower peaches into the water and blanch the peaches in the water for 30 seconds. Scoop out the peaches and place them in an ice bath. This stops them from cooking. Make a small slit in the skin with a knife the skin should peel away easily. Great method if the peaches are really ripe.
- If the peaches are firm but still ripe, then use a hand peeler and lightly press on the outside of the peach to remove it.
- Swap out fruit: Change up the ratio of the peaches or mangoes or leave out type. Alternatively, add in strawberries, blueberries, or raspberries for little bursts of colour.
- Make a crumble pie: Don't want to make a double-crust pie? No problem. Use half of the crumble mixture from my Blueberry Crumble Bar Recipe, add the filling to the base of the pie then top with crumble. Bake for the same amount of time.
- Change up the pie base or top: Don't have time to make the homemade pastry? No problem, go for store-bought. Or switch it up by using puff pastry on top for a flaky texture. Alternatively, make a graham cracker crust instead. Whichever variation, it'll still taste amazing.
👩🏻🍳 How to Make
This Peach Mango Pie is made of two components. The Mango peach filling and the sweet shortcrust pie crust.
The filling is literally thrown together and couldn't be any easier. I swear by homemade pastry but understand that store-bought is needed sometimes. But if you fancy creating your pastry from scratch (I mean, it really does taste better), then make sure to check out my tutorial on how to make it below.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Make the Pie Dough
My Sweet Short Crust Pastry Guide has all the step-by-step photos to make this pastry perfectly. I recommend taking a quick look and read.
STEP 1. Sift the flour, powdered icing sugar, and salt into a large bowl. Add the cubed butter (Image 1) and toss the butter until coated. Rub the butter and flour between your fingers until it resembles breadcrumbs with some larger hazelnut-sized pieces (Image 2).
STEP 2. Stir in the beaten egg with a fork, then add water to the flour mixture until it starts to resemble a dough (Images 3 & 4). Add it sparingly - you may not need it all.
STEP 3. Tip the dough out onto a lightly floured countertop and use your hands to squeeze the dough together (Image 5). If it feels a bit dry, add small splashes of the iced water - sometimes, all it takes is a couple of flicks.
Once in a very rough disc, divide the disc into two for the top and the bottom of the pie. It's far easier to roll out individual discs than one huge one. Form them into discs (Image 6), and wrap them in plastic wrap, smoothing out any cracks. Refrigerate for 1 hour minimum or overnight.
STEP 4. Roll the base and place it in the pan. Remove one disc of dough from the fridge - if solid, then leave it at room temperature for ten minutes or so. Roll it out to approx 30cm (12 inches) in diameter (Image 7).
Lay the dough in the pie pan and press it in without stretching it. Trim the edges to a half inch larger than the rim (Image 8). Refrigerate until needed.
Make the Peach Mango Filling
STEP 5. Mix filling. Into a mixing bowl, add the chopped mango and peach, flour, sugar, lemon zest, juice, ground cinnamon, and ground ginger (Image 9). Mix together until the fruit is evenly coated (Image 10).
STEP 6. Add fruit filling to the pie pan. Heap the fruit filling in the bottom of the pie base (Image 11). Dot the butter over the filling (Image 12).
Create a Lattice Top
I decided to decorate the top of the pie with a lattice design. However, if you'd prefer to cover the filling with the whole pastry crust then have a look at my Pear Apple Pie post for steps.
STEP 7. Roll the second piece of dough to about 25cm/10 by 38cm/15 inches. Use a sharp knife or a pizza cutter rolled in a bit of flour so that it doesn’t stick, and cut strips about 2 inches wide. You need 6 strips in total (Image 13).
STEP 8. Lay 3 strips vertically across the top of your pie, with an equal amount of space between them (Image 14). Peel back every other vertical strip, then lay one of the horizontal strips across the width of the pie (Image 15). Unfold the vertical strips so they lie flat against the pie.
Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Lay a horizontal strip across the width of the pie, spaced an even distance from the first horizontal strip (Image 16). Unfold the vertical strips so they all lie flat against the pie.
STEP 9. Prep the pie for the oven. Trim the excess dough from the sides and press the lattice into the base piece (Image 17). Use your fingers to crimp the edges of the pie, all the way around (Image 18).
Now refrigerate the pie whilst the oven preheats. Rolling and working the dough will soften the butter. A blast in the fridge allows it to chill and firm up again, which will help with the flaky layers and avoid shrinkage.
Brush the top of the peach mango pie with egg wash and sprinkle with coarse sugar (Images 19 & 20).
STEP 10. Bake. Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling (Image 21). If the pie edges start to brown too quickly, tent the pie in foil and continue to bake. Remove the pie from the oven and allow it to cool for 20 minutes before serving warm.
🥣 How To Serve
The hardest part is leaving the pie for 20 minutes - it smells incredible! It gets piping hot inside, and the wait time means you won't burn the roof of your mouth!!
Let it cool completely, and the filling will thicken and set if you want to cut nice clean slices.
Great serving choices are whipped cream, Chantilly Cream, a scoop of vanilla ice cream, or a drizzle of custard. (Growing up in a boarding school - my all-time favourite school dessert was a slice of pie with custard!)
To reheat the pie, pre-heat the oven to 180ºC / 350ºF. Place pie or pie slices on a parchment paper-lined baking tray and bake for 15 minutes until warmed through.
💭 Recipe Pro Tips
- The butter and water must be cold to ensure the ultimate flaky pie crust.
- Don't overwork the dough when bringing it together. This just activates the gluten and creates a rubbery pastry.
- Choose ripe mangoes and peaches for maximum flavour.
- Make sure to egg wash the pastry top, this gives the pastry a nice golden sheen and a crispy top. The raw sugar adds the perfect crunch!
- Protect the pie from burning by creating a foil tent over the top if you see the pastry browning too quickly.
- Don't be afraid to bake the pie until it is a deep golden brown. This is the only way to ensure the bottom of the pie is properly baked. We don't want a soggy bottom!
📋 Recipe FAQs
With any dough, this rest in the fridge is essential to allow the gluten to activate whilst making the dough a chance to relax. This will, in turn, lead to a more tender, flaky pie crust and prevent it from shrinking.
Absolutely. Add the flour, icing sugar, and salt into the bowl of a food processor and pulse until combined. Next, add in the cold, cubed butter and pulse until butter cubes have reduced to the size of peas. Then, add in the eggs and ⅓ of the water and pulse until the dough looks less dry. Now add a little water at a time until you've used ¾ of the water. You probably won't need the amount - so it's best to add it sparingly. Squeeze the dough and if it clumps together, then you are there.
I personally prefer to peel the peaches for the pie but you don't have to. It's totally optional. The skin will soften as it cooks so you'll still have a tender soft filling.
❄️ Storage and Freezer Instructions
To store: Wrap cooled pie in plastic wrap and refrigerate for up to 5 days. Reheat in a low oven until warm.
To freeze: Both the raw all-butter dough and apple pie filling can be frozen separately and then thawed in the refrigerator overnight.
- The Dough: Wrap the dough discs well in plastic wrap. Place in a ziplock bag and freeze for up to 3 months.
- The Apple Pear Pie Filling. Toss the fruit with the other filling ingredients. Pour the filling into an airtight, freezer-safe container and freeze for up to 3 months.
- Unbaked Pie. Fill and assemble the mango and peach pie, then wrap the pie pan well with plastic wrap and place it in a ziplock freezer bag. Freeze the pie for up to 2 months. Bake right from frozen in a 180ºC / 350ºF oven. You'll need to add extra bake time.
- Baked Pie. Cool the pie completely, then place it in the freezer for 30 minutes to harden it slightly. Double-wrap it with plastic wrap. Freeze for up to 2 months. When ready to bake, unwrap the pie, brush with egg wash, and sprinkle with sugar. Bake from frozen in a 180ºC / 350ºF oven. Add extra bake time.
🌸 More Summer Recipes
If you tried this Mango and Peach Pie or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Peach Mango Pie Recipe
- Pie pan 23cm x 4cm (9-in x 1.5-in)
Sweet Shortcrust Pasty
- 440 g plain flour (all-purpose)
- 80 g powdered icing sugar (confectioners’ sugar)
- ½ teaspoon fine salt
- 230 g unsalted butter, chopped into small cubes, cold
- 2 large eggs, lightly beaten, cold
- 80-120 ml water, ice cold
Peach Mango Filling
- 450 g peaches (4 peaches), peeled, de-stoned and cut into chunks
- 450 g mangos (2 large mangos), peeled, de-stoned and cut into chunks
- 1 lemon zest
- 1 tablespoon lemon juice
- 110 g granulated sugar
- 65 g plain flour (all-purpose)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- unsalted butter, cold, cubed
- 1 egg for egg wash, beaten with 1 teaspoon water
- 1 tablespoon coarse sugar, raw or demerara sugar (optional)
Make the Pie Dough
- Rub the butter into the flour. In a large mixing bowl, sift the flour, confectioners’ sugar, and salt. Add the butter and toss until the cubes are coated. Rub the mixture together between your fingers until it reaches a breadcrumb consistency with a few hazelnut-sized pieces of butter still visible.
- Add egg and water. Make a well in the centre and add the egg. Using a fork, mix the egg into the flour. Add 1 tablespoon (15 ml) of the ice-cold water, and use your fingertips to bring the dough together. If the dough isn’t clumping together, add more water sparingly.
- Bring the dough together and refrigerate. Tip the dough onto a lightly floured countertop, and use floured hands to shape the dough into a ball, taking care not to overwork it. Divide the dough in two and form each into equal discs. Wrap each one well in plastic wrap and smooth it with your fingertips. Refrigerate for 1 hour minimum or overnight.
Make the Pie Filling
- Mix filling. Into a mixing bowl, add the chopped mango and peach, flour, sugar, lemon zest and juice, ground cinnamon, and ground ginger. Mix together until the fruit is evenly coated.
Assemble the Pie
- Roll the base and place it in the pan. Remove dough discs from the fridge. Roll out dough until 30cm (12in) diameter; place on a pie plate. Press to fit without stretching dough; trim edges until even with the pie plate.
- Add fruit filling to the pie pan. Heap the fruit filling in the bottom of the pie base. Dot the butter over the filling.
Create Lattice Top
- Cut strips. Roll the second piece of dough to about 25cm/10 by 38cm/15 inches. Use a sharp knife or a pizza cutter rolled in a bit of flour so that it doesn’t stick, and cut strips about 2 inches wide. You need 6 strips in total.
- Lay verticle strips of dough. Lay 3 strips vertically across the top of your pie, with an equal amount of space between them. Peel back every other vertical strip, then lay one of the horizontal strips across the width of the pie. Unfold the vertical strips so they lie flat against the pie.
- Weave horizontal strips of dough. Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Lay a horizontal strip across the width of the pie, spaced an even distance from the first horizontal strip. Unfold the vertical strips so they all lie flat against the pie.
- Prep the pie for the oven. Trim the excess dough from the sides and press the lattice top into the base around the edges. Use your fingers to crimp the edges of the pie, all the way around. Refrigerate the pie for 20 minutes whilst the oven preheats to 220°C (440°F). Brush the top of the peach mango pie with egg wash and sprinkle with coarse sugar.
- Bake. Place the pie on a baking sheet to catch any drips. Reduce the oven temperature to 180°C (350°F). Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. If the pie edges start to brown too quickly, tent the pie in foil and continue to bake.Remove the pie from the oven and allow it to cool for 20 minutes before serving warm. Or leave it to cool completely. Serve with ice cream or cream.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.