Sweet & Juicy Peach Mango Pie: Your New Favorite Treat!

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Why You’ll Love This Peach Mango Pie

Hey there, fellow pie lover! Ready to turn those ripe peaches and mangoes into a splashy, flavorful delight? Making this pie at home means you get that warm, homemade aroma filling your kitchen—nothing beats the sweet, juicy crunch of fresh fruit in every bite. Bonus: it’s quick and easy, thanks to pantry staples and a handful of fresh ingredients. Plus, it’s a fun way to add a punchy, tropical twist to traditional pie—talk about a sweet escape! And hey, if you love this combo, you might also want to try our berry or apple pie next—variety is the spice of life, after all! So, grab your mixing bowl and let’s get started on a dessert that’s as bright and cheerful as a summer day.

Peach Mango Pie

This peach mango pie features a flaky, golden crust filled with a mixture of ripe peaches and mangoes. The fruit filling is cooked until thickened, resulting in a juicy, tender consistency, topped with a crisp crust for a visually appealing and flavorful dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 2 cups fresh peaches, sliced ripe, peeled and pitted
  • 1 cup fresh mango, diced ripe
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch to thicken juices
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 package pie crust dough store-bought or homemade

Equipment

  • Rolling pin
  • Baking Dish

Method
 

  1. Prepare the fruit filling by combining sliced peaches, diced mango, granulated sugar, cornstarch, ground cinnamon, and lemon juice in a large mixing bowl. Toss gently to coat evenly and set aside to macerate for 10 minutes, allowing the juices to release and the mixture to thicken slightly.
    2 cups fresh peaches, sliced, 1 cup fresh mango, diced, 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tsp ground cinnamon, 1 tbsp lemon juice
  2. Preheat the oven to 375°F (190°C). Roll out the pie crust dough on a lightly floured surface into a circle about 12 inches in diameter. Carefully transfer the crust to a 9-inch pie dish, pressing it gently into the corners and trimming excess edges.
    1 package pie crust dough
  3. Pour the fruit filling into the prepared pie crust, spreading it evenly with a spatula. Dot the filling with small pieces of butter if desired for added richness.
  4. Cover the filling with the top pie crust or create a lattice pattern. Seal the edges by pinching or crimping. Cut a few small slits on the top crust to allow steam to escape.
  5. Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling visibly through the slits. Remove from oven and let cool slightly before serving to allow the filling to set.

Wow, this peach mango pie is sure to be a hit! Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. And remember, a sprinkle of fresh mint can make it look as good as it tastes! I’d love to hear your baking adventures—share your photos or tips in the comments below. Happy baking, and enjoy every bright, tasty bite!

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