Peach Mango Pie Jollibee Copycat Recipe

Why You’ll Love This Recipe

This copycat recipe captures the essence of the classic Jollibee peach mango pie—crunchy on the outside and sweetly tropical on the inside. You’ll love how easy it is to make with simple pantry ingredients. The fresh fruit flavor shines through, and the golden, crispy crust gives you that authentic fast-food texture, whether baked or fried. Plus, it’s freezer-friendly and perfect for preparing ahead of time.

Ingredients

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

• Ripe mangoes, diced
• Canned or fresh peaches, diced
• Granulated sugar
• Cornstarch
• Water
• Lemon juice (optional, to balance sweetness)
• Puff pastry sheets or spring roll wrappers
• Oil for frying (if deep frying)
• Egg wash (for baking) or water (to seal wrappers)

Directions

1. In a saucepan over medium heat, combine the diced peaches and mangoes. Add sugar and a bit of lemon juice if desired.
2. Mix the cornstarch with water to make a slurry and pour it into the fruit mixture.
3. Stir continuously until the mixture thickens, about 5–7 minutes. Remove from heat and let it cool.
4. Cut puff pastry into rectangles or prepare spring roll wrappers.
5. Place a spoonful of filling on one side of the wrapper. Fold over and seal edges with water or egg wash.
6. If frying: Heat oil in a deep pan and fry each pie until golden brown and crispy. Drain on paper towels.
7. If baking: Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes until golden brown.

Servings and timing

This recipe makes about 6–8 hand pies.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Use canned mangoes and peaches if fresh fruit is not available.
• Add a pinch of cinnamon or nutmeg for extra flavor depth.
• Use an air fryer to achieve a crispy texture with less oil.
• Make mini bite-sized versions for parties or kids’ snacks.
• Try adding cream cheese to the filling for a creamy twist.

Storage/Reheating

Store leftover pies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the uncooked or cooked pies for up to 1 month.

To reheat:

• If fried: Reheat in a toaster oven or air fryer at 350°F (175°C) for 5–8 minutes until crispy.
• If baked: Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through.

FAQs

What type of mangoes work best for this recipe?

Sweet, ripe mangoes like Ataulfo or Carabao mangoes are ideal for their soft texture and rich flavor.

Can I use frozen fruit?

Yes, just thaw the fruit completely and drain excess liquid before using.

Can I make these pies ahead of time?

Absolutely. You can assemble them in advance and either refrigerate or freeze them until ready to cook.

Do I have to fry them?

No, baking works well too. They’ll be slightly less crispy but still delicious.

Can I use pie crust instead of puff pastry?

Yes, but puff pastry gives a flakier texture more similar to the Jollibee original.

Is this recipe dairy-free?

Yes, if you skip the egg wash or replace it with a non-dairy alternative, the recipe can be made dairy-free.

How do I seal the edges properly?

Use water or egg wash around the edges and press firmly with a fork to seal.

Can I make these in an air fryer?

Yes, air fry at 375°F (190°C) for about 10–12 minutes or until golden brown.

What oil is best for frying?

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

Can I reduce the sugar?

Yes, adjust the sugar based on your preference or the sweetness of the fruit used.

Conclusion

Bringing the beloved Jollibee Peach Mango Pie to your own kitchen is easier than you think. With a golden, crispy shell and sweet, tropical fruit filling, these pies are a delightful treat for any occasion. Whether you bake, fry, or air fry them, they’re sure to satisfy your craving for a warm and fruity dessert that tastes just like home.

Peach Mango Pie Jollibee Copycat Recipe

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This Peach Mango Pie Jollibee Copycat Recipe recreates the beloved Filipino fast-food dessert at home with a crispy, flaky crust and a sweet tropical mango-peach filling.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6–8 hand pies
• Category: Dessert
• Method: Baking or Frying
• Cuisine: Filipino
• Diet: Vegetarian

Ingredients

• 1 cup ripe mangoes, diced
• 1 cup canned or fresh peaches, diced
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water (for slurry)
• 1 tsp lemon juice (optional)
• 1 pack puff pastry sheets or spring roll wrappers
• Oil for frying (if deep frying)
• 1 egg (for egg wash, optional)
• Water (to seal wrappers if not using egg wash)

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Instructions

1. In a saucepan over medium heat, combine diced peaches, mangoes, sugar, and lemon juice if using.
2. Mix cornstarch and water to make a slurry, then add it to the fruit mixture.
3. Cook and stir until thickened, about 5–7 minutes. Remove from heat and let cool.
4. Cut puff pastry sheets into rectangles or prepare spring roll wrappers.
5. Place a spoonful of filling on one side of the wrapper, fold over, and seal the edges using water or egg wash.
6. If frying: Heat oil in a deep pan and fry the pies until golden brown and crispy. Drain on paper towels.
7. If baking: Preheat oven to 375°F (190°C), brush pies with egg wash, and bake for 20–25 minutes until golden brown.

Notes

• You can use canned or frozen fruit; just thaw and drain first.
• Add a pinch of cinnamon or nutmeg for a flavor twist.
• Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
• Use an air fryer at 375°F (190°C) for 10–12 minutes for a healthier alternative.
• Seal edges well using water or egg wash and press with a fork.

Nutrition

• Serving Size: 1 pie
• Calories: 220
• Sugar: 14g
• Sodium: 80mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg