Hand pies made with flaky pastry filled with sweet mangoes and peaches – a dessert famous in the Philippines.

I love mangoes. I could eat them everyday. I love anything with mangoes.

Sadly, they are not available all year long… and when they are in season, they stay for a very short period of time. Mango season this year came along with the month of Ramadan which was lovely as I had mangoes for the whole month. I have listed several recipes with mangoes, but I rarely cook/bake something new during Ramadan. It was one of those days that I badly wanted to try making Peach Mango Pie. Besides, it has been waiting on my list for more than a year. 😀 I made sure this time to have them on the table.

Peach Mango Pie is very famous in the Philippines and repeatedly fall in love with this favorite pie of mine. I have known this pie from Jollibee, which is the most famous fast-food chain in the Philippines. They can be sold individually or by three’s. Oh my! I could finish six in one sitting. They are just so good.

Over a year ago, I tried looking for a recipe, but I don’t know why I did not find one. And when I was looking for another pie recipe, I found this recipe.

Baked Peach Mango Pie Ingredients Pie Crust: 1/2 cup cream cheese, cold, cut into cubes

1/2 stick cup unsalted butter, cold, cut into cubes

1 1/2 cups all-purpose flour

1/2 tsp salt

2 tbsp sugar

1/4 tsp baking powder

Milk, for brushing or egg wash Peach Mango Filling: 1 cup cubed mangoes

1 cup cubed peaches

3 tbsp sugar

pinch of cinnamon

2 tbsp cornstarch

1 tbsp lemon juice Directions Pie Crust: Mix all pie crust ingredients except milk. Using a pastry mixer or your clean finger, mix the dough until you form a coarse crumb. Form into a ball or disk and wrap it using plastic wrap/cling film. Let sit in the fridge for an hour. Peach Mango Pie: In a bowl, combine all peach mango filling. Microwave about 1-2 minutes. Let cool a little. Baking the hand pies: Preheat oven to 375F. Prepare a baking sheet with parchment paper. While preheating, flatten your crust thinly (about 1/4 inch thickness) and cut into rectangles using a knife or dough scraper. Place about a spoonful of the fruit filling on one rectangle and cover with another one. Using a fork, press down the edges to seal. Do this on the remaining dough and filling. Brush the top with milk or egg wash. Bake for 25-30 minutes or until top turns golden brown. Notes: You can strain your filling before and after the microwave process to strain the liquids. I did this, but I prefer mine with some ‘syrup’ next time. Do a taste test for the filling. If your peaches are not that sweet, you may need to add a little sugar.



I hope you enjoy these hand pies and will have the chance to try the recipe.

Have a fabulous weekend! Happy partying! Thank you for spending time with me today.

Fiesta Friday #80, hosted by the I am sharing this at, hosted by the Amazing Angie . This week, we are all co-hosts. Yay! So exciting! 😀

I am also sharing these delicious hand pies at:

Tasty Tuesdays | What’d You Do This Weekend?! | Cook Blog Share | Totally Terrific Tuesday | Melt in Your Mouth Monday | Lou Lou Girls Fabulous Party | Saucy Saturdays | Happiness is Homemade | Recipe of the Week | Showcase Your Talent Tuesday | FoodieFriDIY | Tickle Your Tastebuds Tuesday | Sunday Sweets | Show and Tell Link Party | Kitchen Fun and Crafty Fridays |

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