Mango Peach Pie

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This mango peach pie combines creamy fruit purée, caramelized mango and peaches, and a flaky golden crust for a tropical twist on classic comfort pie.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Calories: 2371kcal

Author: Nivenka

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.

Nutrition