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
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.
Peach Mango Pie with All-Butter Crust
Equipment
- Food Processor * or *
Ingredients
All-Butter Pie Crust
- 1 cup unsalted butter, frozen (1 cup usually = 2 sticks)
- 3 cups all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- ½ cup cold water
- 1 egg white
- 1 tablespoon granulated sugar
Peach Mango Pie Filling
- ⅔ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- 4 large peaches, pitted and chopped
- 2 large mangoes, pitted and chopped
Instructions
All-Butter Pie Crust
- Add your butter, flour, brown sugar, and salt to a food processor or blender and blend until butter starts to cut into the dough.1 cup unsalted butter, frozen, 3 cups all-purpose flour, 2 tablespoons brown sugar, ¼ teaspoon salt
- With your food processor or blender on, add the ice-cold water and blend for about 10 more seconds.½ cup cold water
- Transfer contents of the food processor to a large mixing bowl, and use clean hands to work the dough until no extra flour is left behind. You will likely still have chunks of butter in your dough!
- Split the dough roughly in half. Roll one half into a ball, wrap it in saran wrap or a clean kitchen towel, and place it in the refrigerator.
- Use your hands to press the other half into your pie dish, using your index finger and thumbs to pinch the crust up against the sides of the dish.Put your pie dish in the refrigerator, and let both halves rest in the refrigerator for two hours.
Peach Mango Pie Filling
- When your dough is almost done resting, it's time to start your filling! Add the 2/3 cup of sugar, flour, and cinnamon to a large mixing bowl and stir to combine.⅔ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon cinnamon
- Next, peel and chop your mangoes into chunks, about 1-2 inches wide. Chop the peaches roughly the same size as the mango chunks. You can choose to leave the peel on your peaches for added texture (I do!), or remove them.2 large mangoes, pitted and chopped, 4 large peaches, pitted and chopped
- Add your chopped mangoes and peaches to the dry ingredients. Toss so your fruit is coated.
Pie Assembly
- Preheat the oven to 425 °F.
- Remove your ball of dough from the refrigerator. Flour your surface and rolling pin, and roll out the dough until it is roughly 1/2 inch thick. Cut into strips to make a lattice, or cut out an “X” shape in the center, to allow steam to escape the top while baking.Ps. I have a full in-depth post on how to make a pie crust for more details!
- Add the peach mango filling to the pie dish with the crust and place your top crust over it. Brush the top crust with egg whites and sprinkle with 1 tbsp granulated sugar.1 tablespoon granulated sugar, 1 egg white
- Bake for 20 minutes at 425°F, then lower the oven to 375°F and bake for another 40 minutes. Your filling should be bubbling and very aromatic.
- Allow your pie to cool before diving in!
Pro Tips
- You can easily use this filling in a store-bought dough for a quicker, easier pie.
4 thoughts on “Peach Mango Pie with All-Butter Crust”
This is the most addicting pie I’ve ever eaten. I’m not a pie eater- but this one is so delicious I can’t stop myself from eating it!!
(Review provided by a family/friend of marleysmenu.com)
Yay! I am so glad to hear that Wendy, thank you for letting me know 🙂
Im just asking what size is the pie pan that you use. 8 or 9 inch.
Hi Shirley!
I used a 9-inch pie dish. Thank you so much for asking, I will add that to the post for clarity. Happy baking!
Best,
Marley