Peach Mango Pie with All-Butter Crust

Looking for a fresh new take on a fruity pie? This Peach Mango Pie has all the warmth and buttery goodness of an apple pie, but with more tropical flavors!

With just a dash of cinnamon and sugar to ramp up the natural flavors of the fruit, the only thing that makes this pie filing better is the beautifully flaky crust that encapsulates it like a warm hug.

Now, I’ll be the first to admit that as a home cook who really loves quick and easy recipes, I’ve had a love/hate relationship with pie. Until I developed the recipe for my All-Butter Blender Pie Crust, I always felt like pies were a little out of my league.

But since perfecting the crust recipe and having a little practice under my belt, I’m becoming more and more confident.

Still, if you would like to use storebought crust and pair it with this incredibly easy, 5-ingredient, no-cook peach mango pie filling recipe, you sure can!

Trust me, as a mom with a packed schedule, I know the importance of a good shortcut in the kitchen!

Peach Mango Pie Ingredients

Here’s everything you’ll need for the filling:

• Mangoes.
• Peaches.
• Sugar.
• Cinnamon.
• All-purpose Flour.

Peach Mango Pie Tips and Tricks

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Peach Mango Pie Vs Cobbler

The key difference between pie and cobbler is in the crust! While a pie has a top and bottom fully formed crust, a cobbler just has a crumbly dough-like topping.

Start With Your Crust

This pie tastes best with both a bottom and top crust. If you decide to make your crust from scratch, you’ll find that your top crust is easiest to work with after it’s had the opportunity to rest for a couple of hours, so you’ll want to whip up your pie crust first.

You also have the option to buy a pre-made pie crust or pre-made pie crust dough for this delicious pie recipe!

If using either homemade or store-bought dough, make sure you push half of it into your pie dish, using your pointer finger and thumb to pinch the dough up the sides of the pie dish.

Mix Up Your Filling

Start by prepping your peaches and mangoes.

Peel your mangos and chop the fruit into long, thin pieces, about 1-inch by 2-inches. Add them to a large mixing bowl.

I love to keep the skin on my peaches. Rinse your peaches and slice them around the pit into 8 roughly even pieces, adding each slice to the mixing bowl with the mangoes.

Then, add the sugar, cinnamon, and flour into the bowl with your sliced peaches and mangos, and toss to coat the fruit.

Add Your Filling to Your Bottom Crust

Once your filling is ready, simply dump it into the pie dish with your bottom crust.

Use a spatula to spread it out, so the filling is sitting in an even layer on your crust.

End With Your Crust

Start with your crust, end with your crust.

You can opt to top your pie with a classic lattice, or with a simple top layer. Just make sure you cut slits on top to allow the pie to vent.

I chose to slice an “x” in the center of my top crust to allow the steam produced by the filling to escape.

Bake at Two Temperatures

Once your pie is covered, it’s ready for the oven! Note that this pie starts at a higher temperature for 20 minutes, then bakes for another 40 minutes at a lower temperature.

This is the best way to ensure a flaky (and not soggy) pie crust.

Storing Your Peach Mango Pie

This pie will last up to 5 days covered in the refrigerator. You can enjoy it cold or reheat it in the oven at 350°F for 10 minutes or on high in the microwave for about 45 seconds.

If you want this pie to last longer, you can freeze the whole pie or individual slices in an airtight container for 3-4 months. Allow it to thaw in the refrigerator overnight.