This peach mango pie blends ripe peaches and sweet mangoes in a buttery homemade crust for a bright, summery dessert.
Summer fruit makes the best desserts, and this peach mango pie delivers juicy, fragrant flavor in every bite. The combination of peaches and mango gives the filling a delicate floral sweetness that pairs beautifully with a flaky, homemade crust. Serve slightly warm with ice cream or whipped cream for an extra-special finish.
Why this recipe works
- Bright flavor – ripe peaches and mangoes bring a natural, summery sweetness and aroma.
- Buttery crust – making the pie crust from scratch yields a flaky, tender base that enhances the whole pie.
- Make-ahead friendly – the dough can be prepared in advance and the pie assembled or even baked ahead for parties.
Ingredient notes
- Pie crust – homemade crust is simple and yields the best texture. A food processor speeds up the process when combining flour, sugar, salt, butter, egg yolks and vanilla.
- Fruit – fresh, ripe peaches and mangoes are ideal. Frozen fruit can be used if thawed and well-drained first.
- Thickener – cornstarch helps set the filling so slices hold together; all-purpose flour can be used as a substitute if needed.
Ingredient swaps
- Store-bought pie dough works in place of homemade crust for a quicker option.
- Use brown sugar in place of granulated sugar for a deeper flavor.
- Substitute equal parts all-purpose flour if you don’t have cornstarch on hand.
Step-by-step overview
Full ingredient quantities and detailed instructions appear in the recipe card below.
Pulse the dry ingredients in a food processor, then add chilled butter and pulse until the mixture resembles coarse crumbs. Add egg yolks, cold water and vanilla, pulsing until the dough begins to clump but is still coarse. Form into two disks, chill at least an hour, then roll one disk to line a 9-inch pie plate.
Mix the sliced peaches and mangoes with sugar, cornstarch, lemon juice and spices to make the filling, then pour it into the prepared crust. Roll the second disk and cut strips to form a lattice top, or cover with a full top crust with vents.
Brush the crust with egg wash, sprinkle coarse sugar, and bake at 375°F on a preheated baking sheet for about 50–60 minutes until bubbling and golden. Cool at least three hours before slicing so the filling sets.
FAQs
Pie crusts are typically flaky and tender; tart crusts are firmer and crumbly. Pies can have top, bottom, or single crusts and are served in their baking dish; tarts use only a bottom crust and are usually removed from the pan to serve.
Yes. Thaw and drain frozen fruit thoroughly before using to avoid excess moisture in the filling.
Brushing the inside of the crust with egg wash creates a barrier that helps keep the bottom from becoming soggy. Baking on a hot preheated sheet also helps crisp the bottom.
Runny filling usually means it wasn’t cooked long enough or it wasn’t chilled before slicing. Let the pie cool at least three hours so the filling sets.
Yes. Dough can be made and chilled earlier. You can assemble and freeze the pie before baking (add 15 minutes to baking time), or bake and refrigerate for 2–3 days before serving.
Ways to decorate the pie
Top the pie to suit your style — a classic lattice, braided strips, stamped shapes, or a crumb topping all work well and add visual appeal.
Serving suggestions
This pie is lovely on its own or paired with:
- Vanilla or peaches-and-cream ice cream
- Fresh whipped cream
- Coconut cream for a tropical twist
- Additional fresh fruit on the side
Equipment
Essential tools for best results:
- Food processor to make the crust quickly and evenly.
- Large mixing bowl for the filling.
- Preheated baking sheet to help brown the bottom crust and catch any spills.
- 9-inch pie dish.
Pro tips & notes
- Ventilation: fruit pies need vents to release steam—use a lattice or cut vents in a full top crust.
- Preheat a baking sheet: place the pie on a hot sheet to help the bottom crust brown and cook through.
- Egg wash and sugar: brushing with egg wash and sprinkling coarse sugar gives a glossy, attractive finish.
- Protect the edges: if edges brown too quickly, cover them with foil partway through baking.
Similar recipes
- Strawberry Blackberry Pie
- Homemade Cherry Pie
- Apple Pie with Crumb Topping
- Strawberry Peach Pie
- Lemon Meringue Pie
If you make this peach mango pie, please share how it turned out in the comments. Enjoy the bright, tropical-summer flavor and the flaky crust—it’s a simple way to celebrate the season.
Peach Mango Pie
Ryan Beck
Ingredients
Pie Crust
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2½ sticks unsalted butter, cold, cut into cubes (20 tbsp)
- 2 egg yolks
- ¼ cup ice cold water
- 2 teaspoons vanilla extract
Filling
- 2 pie crusts (top and bottom)
- 3 ⅓ cups peaches, peeled and sliced
- 3 ½ cups mangoes, peeled and sliced
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- 1 egg (for egg wash)
- 1 tablespoon water or milk (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- In a food processor, pulse flour, sugar and salt to combine. Add cold butter and pulse until mixture resembles coarse meal (about 15 pulses).
- Whisk egg yolks, cold water and vanilla in a small bowl. Add to the processor and pulse until the dough begins to clump but remains crumbly with large pieces. Do not over-process.
- Turn the dough onto a lightly floured surface and form into a ball. Divide into two disks, flatten slightly, wrap and chill at least 1 hour (up to 3 days).
- While dough chills, make the filling by combining peaches, mangoes, sugar, cornstarch, lemon juice, ginger, cinnamon, nutmeg and salt.
- Remove one dough disk about 10 minutes before rolling. Roll to fit a 9-inch pie plate with 1½-inch overhang. Trim excess and brush the inside of the crust with a thin layer of egg wash. Pour in the filling.
- Roll the second disk to about 12 inches and cut into 1-inch strips (10–12 strips). Lay every other strip over the filling, then weave the remaining strips to form a lattice. Trim and crimp edges.
- Brush the top and edges with egg wash and sprinkle with coarse sugar.
- Preheat oven to 375°F and place a baking sheet on the middle rack. Place the pie on the hot sheet and bake 50–60 minutes until the filling bubbles and the crust is golden. Cover edges with foil if they brown too quickly.
- Cool the pie at least 3 hours before slicing to allow the filling to set.
Notes
- Vent the pie so steam can escape; a lattice top works well.
- Preheating a baking sheet helps crisp the bottom crust and catches any spills.
- Egg wash creates a glossy finish and coarse sugar adds sparkle.
- Have foil ready to protect crust edges from over-browning.
Nutrition
Calories: 283 kcal
Carbohydrates: 54 g • Protein: 7 g • Fat: 4 g • Sugar: 26 g • Fiber: 2 g
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