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Peach Mango Pie

A delightful dessert featuring a flaky crust filled with juicy peaches and sweet mangoes, perfect for summer gatherings and family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 pie crust 1 pie crust (store-bought or homemade)
Filling
  • 2 cups 2 cups fresh peaches, peeled and sliced Use ripe peaches for best flavor.
  • 2 cups 2 cups fresh mangoes, peeled and cubed Use ripe mangoes for sweetness.
  • ¾ cup ¾ cup sugar (adjust to taste) Taste and adjust based on fruit sweetness.
  • ¼ cup 1/4 cup cornstarch For thickening the filling.
  • 1 tsp 1 tsp vanilla extract
  • ½ tsp 1/2 tsp cinnamon (optional) Use for added flavor.
  • 1 tbsp 1 tbsp lemon juice Enhances the flavor of the fruits.
  • 1 tbsp 1 tbsp butter, to dot the pie Adds richness to the pie.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). If you’re using a store-bought pie crust, simply place it in your pie dish. For homemade, roll it out to fit your dish.
  2. In a large bowl, combine the sliced peaches, cubed mangoes, sugar, cornstarch, vanilla extract, cinnamon (if using), and lemon juice. Gently toss until the fruit is fully coated.
Assembly
  1. Pour the fruit mixture into the prepared pie crust, spreading it evenly. Dot the top with small pieces of butter.
  2. If desired, use a second pie crust to cover the filling, cutting slits in the top crust for steam to escape.
Baking
  1. Place the pie in the preheated oven and bake for about 45-50 minutes or until the crust is golden brown and the filling is bubbling.
  2. Allow the pie to cool for at least 30 minutes before slicing.
  3. Serve warm or at room temperature with ice cream or whipped cream.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw and reheat in the oven before serving.