You’ve been warned, this recipe is “sinful”. Peach Mango Pie was something I used to love and would usually get at a Filipino restaurant called Jollibee (the McDonald’s of the Philippines). The filling had ripe yellow mangoes and ripe yellow peaches, and their sweetness and texture go so well together. The crust was crunchy and very comforting. Jollibee‘s Peach Mango Pie was my guilty pleasure back when I was still an omnivore. Today, I decided to veganize it.

Vegan Peach Mango Pie may not be the healthiest; it’s rather an indulgent treat you could enjoy every once in a while. Just like any rich dessert, this has some fat and sugar… and this version, just like the Jollibee version, is fried, not baked (gasp!).

Perhaps what’s even more sinful is to have this with ice cream, à la mode. Okay, I need to stop giving you more ideas. I do have to say that at least it is vegan and it’s something you could enjoy on those days when you feel like you’ve earned it.







Print Vegan "Jollibee" Peach Mango Pie Prep Time: 50 minutes Cook Time: 10 minutes Category: snacks Servings: 4 pies Sinfully good, Peach Mango Pie. This is the vegan version of the famous, "Jollibee Peach Mango Pie". (Jollibee is like the McDonald's of the Philippines). This recipe was adapted from Pepper magazine with few changes such as veganizing the recipe as well as changing up the ingredients. Ingredients DOUGH: 1 cup unbleached white flour

1/8 cup organic sugar

a pinch of cinnamon

1/4 teaspoon salt

4 tablespoons vegan shortening (I used non-hydrogenated)

5-6 tablespoons of water FILLING: 1 cup ripe yellow mangoes, chopped

1 cup ripe yellow peaches, sliced

1/8 cup organic sugar

1/8 cup brown sugar

1 tablespoon flour

2 tablespoons coconut oil

1/4 teaspoon cinnamon

1/8 cup water Instructions In a mixing bowl, combine the flour, sugar, cinnamon, and salt. Add the shortening and using a pastry blender, cut the shortening and mix it into the flour. You could also use two table knives. With each hand holding a knife, cut the shortening in a criss cross motion. You may also pulse the mixture using a food processor, pulsing every 10-15 seconds until the shortening has been cut into small crumbs and mixed in with the flour. Add one tablespoon of water to one area of the mixture and mix that area using your hand. Keep adding one tablespoon of water at a time around different areas of the mixture and stop once you have formed everything into a soft dough. Flatten and form the dough into a disk then wrap the whole thing with a plastic wrap. Put the dough in the freezer for at least half an hour. FILLING: Heat a medium pan over medium heat. Add everything except for the flour. Mix well and let it simmer for 2-3 minutes. Add the flour and let it cook for another minute. Turn off the heat and set aside to completely cool down. ASSEMBLY: Take out the dough from the freezer and divide it into 4 parts. Grab one part and using a rolling pin, roll to flatten and expand the dough with just enough space to add the filling and cover it. Add two tablespoons of filling on the bottom half of the dough leaving a little bit of space on its sides. Fold down the upper half of the dough to cover the filling and gently pat down the sides to carefully seal the pie. Cut out the excess dough to clean up the look Using a fork, gently press down the edges of the pie and set aside. Repeat process for the remaining dough. Put the prepared pies to the freezer while preparing the stove (or oven if you'd like to bake). TO FRY: Heat a wok or pan over medium heat then pour about two inches of cooking oil. Test if the oil is hot enough by dropping a piece of dough. If it quickly bubbles, it's ready. Gently drop the dough to the oil and fry for a minute or two or until you see the edges have turned golden brown. Flip to cook the other side until golden brown. Transfer the pies to a cooling rack or a plate covered in paper towel. Let it cool for 2-3 minutes and serve. TO BAKE: Bake in a pre-heated 400 Fahrenheit oven for 20 minutes. Notes You may fry or bake the pies -or fry half of the batch and bake the other half. It's important to completely cool the filling before adding it to the dough. Otherwise, the dough will melt. Always keep the dough cold by putting it in the freezer when you're not using it. If you don't have the time to make Peach Mango Pie under one event, you could prepare and freeze the dough and come back to it when you're ready to finish the recipe. Frozen pie dough usually lasts a month in the freezer. I went with individual servings but you could also make vegan Peach Mango Pie using one pie pan. 6.1.4 http://www.astigvegan.com/vegan-jollibee-peach-mango-pie/

Now that Peach Mango Pie has been veganized, I don’t miss Jollibee’s version anymore. It’s a truly decadent dessert that is joyous to eat every once in a while, as a treat to yourself or your loved ones. It’s fairly easy to make, and fairly easy to love. Kain na, let’s eat!

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