Peach Mango Pie

This peach mango pie recipe is so delicious and sparks those tropical summer vibes. Using fresh mangoes and peaches and with the perfect amount of cinnamon and nutmeg to enhance the flavor, serve with smooth vanilla ice cream or fresh Chantilly cream.

I am a huge fan of all pies and tarts and have wanted to add some summer pies to my recipe collection for a long time. In my opinion, pie isn't just for the holidays they should be enjoyed all year round!

I found myself with lots of mangoes and peaches to use up and that's when I got the idea to make this mango and peach pie recipe. It tastes fresh, and tropical and pairs well with a scoop of your favorite vanilla ice cream.

As always, I made mine gluten-free; you can too by using your preferred gluten-free pie crust pastry.

Ingredients

Pie Crust

• Ready made Pie crust or 650 grams ready-to-roll pastry block. I doubled my gluten free shortcrust pastry recipe to make the pie gluten free.
• Egg - beaten, for brushing the top pie crust before the pie goes in the oven. This gives the pie a nice golden brown finish. If preferred you can brush the top of the pie with a little milk instead.
• Fresh Mangoes - peeled and thinly sliced. If you prefer you can use frozen mangoes slices.
• Fresh Peaches -Peeled and thinly sliced. If preferred you can use frozen peach slices.
• Lemon juice
• Cornstarch -This will help thicken up the juices from the fruit while the pie bakes. AKA Cornflour in the UK see my post on cornstarch v cornflour for more information.
• Sugar - I used white sugar but you could substitute with brown sugar if preferred.
• Nutmeg & Cinnamon - this enhances and adds a delicious flavor to the pie filling.
• Salt
• Butter - It is said that adding butter to the top of the fruit before adding the top pie crust will prevent the juices from the fruit from bubbling over the crust. I also feel that it enhances the texture and adds additional flavor to the pie as the melted butter combines with the filling. If preferred you can skip this step or give it a try and let me know what you think.

See the recipe card for quantities.

Variations

• Peach pie - If preferred you can follow this recipe skipping the mangoes and double the number of peaches used in the recipe for a delicious peach pie.
• Mango pie - You can use double the mangoes used in the recipe and omit the peaches if you want to make a mango pie.
• Crumble topping - If you prefer to have a crumb topping in place of a pastry topping then you could check out my crumble topping used in my apple crumble tart.

Instructions

Place the sliced mango and peaches in a large bowl and coat with the lemon juice.

In a small bowl combine together the dry ingredients.

Place the top pie crust or decorate it in your desired design with the pastry.

Brush the top of the pastry with a beaten egg.

Baking the pie

• Preheat the oven to 180°C/350°F/Gas mark 4
• Place in the oven for approx. 35-40 minutes until the pastry is golden brown and the pie filling is bubbling. With a sharp knife check, the fruit is soft and cooked through.
• If the pastry edges are baking faster than the pie, cover the edges with foil to protect them from browning further until the pie filling has cooked.
• Remove and leave to cool on a baking rack.
• Enjoy with a scoop of vanilla ice cream.

See the recipe card for more detailed instructions on how to make peach mango pie.

Storage

Store the cooled pie in a sealed container in the refrigerator for up to 3 days. You can reheat the mango peach pie in the microwave or place it back in the oven until warm. Cover with foil if placed in the oven to prevent the pastry from browning further.

Freezing: Once cooled place in a freezer-safe container for up to 3 months. Defrost at room temperature and reheat in the oven until warm.