Peach Mango Pie

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.

Jump to:

• 🌟 Why You'll Love This Recipe
• 🧾 Ingredients Needed
• 📖 Variations
• 👩🏻‍🍳 How to Make
• Create a Lattice Top
• 🥣 How To Serve
• 💭 Recipe Pro Tips
• 📋 Recipe FAQs
• ❄️ Storage and Freezer Instructions
• 🌸 More Summer Recipes
• 📖 Recipe
• 💬 Comments

🧾 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.

👩🏻‍🍳 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.

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. 

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