Peach Mango Pie

5 from 36 votes

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.

Prep Time15

Cook Time40

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 294kcal

Author: Amanda

Equipment

Pie dish I used a 9-inch round pie dish.
Large bowl
Sharp Knife

Ingredients

Pie Crust

Ready made Pie crust or 650 grams shortcrust pastry block. I doubled my gluten free shortcrust pastry recipe to make it gluten free
1 egg (beaten) For brushing the top pie crust before pie goes in the oven.

Peach and Mango pie filling

2 Large Fresh Mangoes peeled and thinly sliced
2-3 Large Fresh Peaches Peeled and thinly sliced
1 teaspoon Lemon juice
2 tablespoons Cornstarch AKA Cornflour in the UK
2 tablespoons Sugar
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
¼ teaspoon Salt
1½ tablespoons Butter

Instructions

Pie crust

If making a homemade pie crust. Prepare in advance and blind bake the pastry to ensure that your finished pie does not have a soggy bottom.

Peach and mango pie filling

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.
Add the dry ingredients into the fruit bowl and mix well until all the fruit has been coated evenly.

Assembling the Peach and mango pie

Pour the peaches and mangoes into the prepared pie crust and spread them evenly in the pie dish.
Add cubes of the butter over the top of the fruit.
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.

Notes

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.

Can I use frozen fruit?

Of course, if you want to make the pie when mangoes and peaches are not in season you can substitute the fresh fruit for frozen fruit.

Nutrition