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.
