Peach Mango Pie Jollibee Copycat

Why You’ll Love This Recipe

You’ll love this Peach Mango Pie because it brings the tropical flavors of the Philippines right to your table. The combination of juicy peaches and mangoes wrapped in a buttery, flaky crust makes every bite a burst of sunshine. It’s simple to make, budget-friendly, and can be air-fried, baked, or deep-fried depending on your preference. Whether served as a snack or dessert, it’s guaranteed to satisfy your sweet cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe mangoes, peeled and diced
• Canned or fresh peaches, diced
• Sugar
• Cornstarch
• Water
• Lemon juice
• Frozen spring roll wrappers or pie crust sheets
• Oil for frying (or butter for baking)

Directions

1. In a saucepan, combine diced mangoes, peaches, sugar, and water. Cook over medium heat until the fruits soften and release their juices.
2. Mix cornstarch with a small amount of water to make a slurry, then stir it into the fruit mixture to thicken. Cook for 1–2 more minutes until the filling is thick and glossy. Add lemon juice and let it cool completely.
3. Place a spoonful of the fruit filling in the center of each spring roll wrapper or pie crust rectangle. Fold and seal the edges with a bit of water, ensuring the filling doesn’t leak.
4. Heat oil in a pan over medium heat and fry the pies until golden brown on both sides. Alternatively, brush with melted butter and bake at 375°F (190°C) for 20–25 minutes or air fry at 370°F (185°C) for 10–12 minutes.
5. Drain on paper towels and serve warm.

Servings and timing

This recipe makes about 8 pies.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Baked version: For a lighter version, bake the pies instead of frying them.
• Air fryer option: Get the same crispiness with less oil by air frying.
• Extra tropical: Add a bit of pineapple for a more tropical twist.
• Ube fusion: Mix in some ube jam for a unique Filipino fusion dessert.
• Mini version: Cut wrappers smaller for bite-sized peach mango pockets.

Storage/Reheating

Store leftover pies in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat in an air fryer or oven at 350°F (175°C) for 5–7 minutes until crisp again. Avoid microwaving, as it can make the crust soggy. You can also freeze uncooked pies and fry or bake them directly from frozen, adding 2–3 minutes to the cooking time.

FAQs

What makes Jollibee’s Peach Mango Pie special?

It’s known for its crispy crust and sweet tropical filling of mango and peach, offering a balance of texture and flavor.

Can I use canned mangoes?

Fresh mangoes work best, but you can use canned ones if they’re drained well.

What type of peaches should I use?

You can use either canned or fresh peaches — just make sure to dice them into small pieces.

Can I use puff pastry instead of wrappers?

Yes, puff pastry makes the pies extra flaky and buttery when baked.

How do I keep the pies from bursting open while frying?

Make sure to seal the edges tightly with a bit of water or egg wash and don’t overfill.

Can I make the filling ahead of time?

Yes, prepare the fruit filling up to 3 days in advance and store it in the refrigerator.

Can I bake these instead of frying?

Absolutely! Baking gives you a healthier option with a crispy texture if brushed with butter or egg wash.

What’s the best oil for frying?

Neutral oils like vegetable or canola oil are ideal for even frying.

Can I make them vegan?

Yes. Use a vegan pie crust or spring roll wrapper and ensure the sugar is vegan-friendly.

How do I know when they’re done frying?

They’re ready when both sides are golden brown and crisp, usually after 2–3 minutes per side.

Conclusion

The Peach Mango Pie Jollibee Copycat is a simple yet irresistible dessert that combines tropical fruit sweetness with a satisfying crunch. Whether fried, baked, or air-fried, these hand pies deliver that signature Jollibee experience with every bite. Perfect for sharing — or enjoying all to yourself — they’re a must-try treat that brings a taste of the Philippines straight to your kitchen.

Peach Mango Pie Jollibee Copycat

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The Peach Mango Pie Jollibee Copycat is a Filipino-inspired dessert featuring a golden, crispy pastry filled with a sweet, tropical mixture of peaches and mangoes. It perfectly recreates the iconic fast-food favorite — warm, fruity, and irresistibly crunchy.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 pies
• Category: Dessert
• Method: Fried or Baked
• Cuisine: Filipino
• Diet: Vegetarian

Ingredients

• 1 cup ripe mangoes, peeled and diced
• 1 cup diced peaches (canned or fresh)
• 1/4 cup sugar
• 1 tbsp cornstarch
• 2 tbsp water (for slurry)
• 1 tsp lemon juice
• 8 frozen spring roll wrappers or pie crust sheets
• Oil for frying (or 2 tbsp melted butter for baking)

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Instructions

1. In a saucepan over medium heat, combine mangoes, peaches, sugar, and 2 tablespoons of water. Cook until fruits soften and release their juices.
2. Mix cornstarch with 2 tablespoons of water to form a slurry, then add it to the fruit mixture. Cook for 1–2 minutes until thick and glossy.
3. Stir in lemon juice, remove from heat, and let the filling cool completely.
4. Place a spoonful of filling in the center of each spring roll wrapper or pie crust rectangle. Fold and seal the edges with water to prevent leakage.
5. Heat oil in a pan over medium heat and fry pies for 2–3 minutes per side until golden brown. Alternatively, brush with melted butter and bake at 375°F (190°C) for 20–25 minutes or air fry at 370°F (185°C) for 10–12 minutes.
6. Drain on paper towels and serve warm.

Notes

• Seal edges tightly with water or egg wash to prevent filling leaks.
• Cool filling before wrapping to avoid soggy crusts.
• For a healthier version, bake or air fry instead of deep-frying.
• Add a bit of pineapple for extra tropical flavor.
• Freeze uncooked pies for up to 2 months and cook from frozen when needed.

Nutrition

• Serving Size: 1 pie
• Calories: 210
• Sugar: 14g
• Sodium: 110mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg