This mango peach pie is bright, buttery, and bakery-style beautiful. It starts with a silky mango-peach purée layer, topped with juicy caramelized fruit pieces, and finished with a golden crust that looks far more complicated than it actually is. Every slice gives you creamy fruit, soft caramelized bites, and crisp pastry—tropical freshness wrapped in classic pie comfort.
If you enjoy peaches, you’ll also love this Easy Air Fryer Peach Cobbler. Now for the mouthwatering peach mango pie you’ve been waiting for!
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Video Instructions
Why You’ll Love This Recipe
- Two layers of fruit texture: The smooth purée base plus caramelized diced fruit on top gives every bite depth and contrast.
- Bright, tropical flavor: Mango brings sweetness, peaches add softness, and lemon keeps everything fresh.
- Beautiful braided crust: It looks bakery-level impressive but is surprisingly easy to assemble.
- Simple ingredient list: No artificial flavors—just real fruit, butter, and pastry.
- Make-ahead friendly: If you entertain frequently, this peach mango pie recipe is perfect for prepping in advance and baking when needed. You can also make mini pocket pies by using this recipe.
Ingredients & Substitutions
- Mangoes: I like using ripe, fresh peaches like Honey, Kent, or Ataulfo mangoes because they blend smoothly and taste naturally sweet. If you struggle to get a hold of these fresh, or it isn't peach season, you can use frozen mango (thawed and well-drained) instead.
- Peaches: Yellow peaches give the best flavor and balance, but I have found that nectarines or frozen peaches (thawed and drained) work just as well.
- Cornstarch: This thickens the caramelized fruit layer so the pie slices cleanly. If you don’t have cornstarch, Tapioca starch can be used as an alternative (but only if you have to).
- Pie crusts: Store-bought works perfectly here and saves time. I like using puff pastry for a lighter, flakier texture.
Instructions
1. Blend ½ of the diced mangoes and ½ of the diced peaches until completely smooth. Set aside—this will be the silky base layer of the pie.
2. Melt the butter in a saucepan over medium heat. Add the remaining diced mangoes and peaches along with the sugar. Cook for 5–7 minutes, stirring gently, until the fruit is soft, glossy, and lightly caramelized. Stir in lemon juice and the cornstarch slurry. Simmer 1–2 minutes until thickened. Remove from heat and let cool completely to room temperature.
3. Preheat the oven to 375°F (190°C). Place one pie crust into a 9-inch pie dish. Spread the mango-peach purée evenly across the bottom. Top with the cooled caramelized fruit filling mixture.
4. Cut the second pie dough crust into thin strips using a sharp knife or pizza cutter. Braid three strips at a time by placing a horizontal strip over a vertical strip. Lay the braids on the top of the pie in a lattice or straight pattern. Brush lightly with egg wash. You can sprinkle the top slightly with some brown sugar.
5. Bake for 40–45 minutes, until the braids are deeply golden brown and the mango filling is bubbling.
6. Let the pie cool for at least 1 hour so the layers set properly. Add your favorite toppings, like a scoop of vanilla ice cream or a dollop of fresh cream. Slice and serve warm or chilled straight from the fridge.
For another soft, cinnamon-spiced dessert, Cinnamon Sugar Blondies are always a good idea.
Pro Cooking Tips
- Cool the fruit completely: If you add hot fruit to the crust, it will turn soggy—I’ve learned this the hard way. Cooling is non-negotiable.
- Check purée thickness: If your purée feels watery, I simmer it for 2 minutes to reduce it before assembling.
- Protect the crust edges: If the braids brown too fast, loosely cover the edges with foil.
- Extra shine trick: I sometimes brush on a second layer of egg wash about 10 minutes into baking for a bakery-style finish.
- Clean slices matter: This pie slices best once cooled—patience pays off here.
Looking for an easy dessert? Try coconut pineapple dump cake.
FAQs
Yes, I’ve done this when fresh fruit wasn’t available. Just drain them well and reduce the sugar to 1–2 tablespoons (or skip it entirely).
Absolutely. I’ll use a full top crust or simple lattice strips when I’m short on time—it still tastes incredible.
Yes. I swap in vegan butter for caramelizing for my vegan friends, and the result is just as rich.
This usually happens if the fruit isn’t cooled or the cornstarch hasn’t thickened fully. Both steps are important for the perfect structure.
Recipe
Mango Peach Pie
Ingredients
- 2 cups ripe mangoes, peeled & diced
- 2 cups ripe peaches, peeled & diced
- ¼ cup sugar
- 2 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch, mixed with 2 tablespoon water
- 2 store-bought pie crusts
- 1 egg, beaten
Instructions
- Blend ½ of the diced mangoes and ½ of the diced peaches until completely smooth. Set aside—this will be the silky base layer of the pie.
- Melt the butter in a pan over medium heat. Add the remaining diced mangoes and peaches along with the sugar. Cook for 5–7 minutes, stirring gently, until the fruit is soft, glossy, and lightly caramelized. Stir in lemon juice and the cornstarch slurry. Simmer 1–2 minutes until thickened. Remove from heat and let cool completely.
- Preheat the oven to 375°F (190°C). Place one pie crust into a 9-inch pie dish. Spread the mango-peach purée evenly across the bottom. Top with the cooled caramelized fruit mixture.
- Cut the second pie crust into thin strips. Braid three strips at a time. Lay the braids over the pie in a lattice or straight pattern. Brush lightly with egg wash
- Bake for 40–45 minutes, until the braids are deeply golden and the filling is bubbling.
- Let the pie cool for at least 1 hour so the layers set properly. Slice and serve warm or chilled.
Notes
Taste & Texture
- Silky mango-peach purée base
- Juicy, caramelized fruit pieces
- Buttery, crisp braided crust
- Bright tropical sweetness balanced with classic pie richness
Storage, Freezing & Reheating
Refrigerate: Store slices for 3–4 days.Freeze: Best frozen fully assembled but unbaked (up to 2 months). Bake from frozen at 375°F (190°C) for 55–60 minutes.
Reheat: Warm slices at 300°F (150°C) for 8–10 minutes. Microwave works, but softens the crust.
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