Welcome to a Slice of Sunshine!
Did someone say fruity, flaky, and downright irresistible? This Peach Mango Pie is your new favorite way to enjoy summer’s brightest flavors—without the fuss. Best of all? It’s quick, simple, and packed with pantry staples, so you’ll be biting into perfection in no time.
Imagine the sweet, juicy aroma of ripe peaches mingling with the tropical punch of mango—your kitchen will smell like a sunny weekend! The texture? Think tender fruit nestled in a buttery crust that’s just the right amount of flaky. Trust us, once you try making this at home, store-bought just won’t cut it—and no, that pun wasn’t fruitless! 😉
And hey, while you’re at it, why not whip up some instant berry compote or a zesty lime salsa to serve on the side? The kitchen’s calling, so let’s get baking and make this summer treat shine!
Peach Mango Pie
Ingredients
Equipment
Method
- Prepare the filling: In a mixing bowl, combine chopped peaches, diced mango, sugar, cornstarch, lemon juice, and cinnamon. Toss until the fruit is evenly coated and juices begin to release. Set aside to allow flavors to meld for 10 minutes.2 cups peeled and chopped peaches, 1 cup diced mango, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon cinnamon
- Roll out one pie crust on a lightly floured surface with a rolling pin until smooth and even, about 1/8 inch thick. Transfer the crust into a pie dish, gently pressing into the bottom and sides, then trim excess crust edges.1 cup diced mango
- Pour the fruit filling into the prepared pie crust, spreading it evenly to fill the dish to the rim. Dab small pieces of butter on top of the filling, if desired, for extra richness.2 cups peeled and chopped peaches, 1 cup diced mango
- Cover the filling with the second pie crust, sealing the edges with your fingers or a fork. Cut small slits in the top crust to allow steam to escape. Brush the crust with an egg wash or milk for a golden finish if desired.1 cup diced mango
- Bake the pie in a preheated oven at 375°F (190°C) for 40 minutes, or until the crust is golden brown and crisp. During baking, listen for a bubbling sound from the filling and observe the crust's color change.
- Remove the pie from the oven and let it cool for at least 15 minutes before serving. The filling should be thickened and glossy, with visible fruit chunks and a flaky crust surrounding them.
There you have it—your new go-to for a sweet, refreshing dessert that’s as delightful to make as it is to eat! Serve this peach mango pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra fun. Have a favorite twist? Drop your tips in the comments; I’d love to hear! Ready to impress everyone with a homemade fruit masterpiece? Let’s get baking!