Peach Mango Pie is the perfect marriage of gorgeous tree ripened peaches with juicy mango in a flaky pastry crust. Make this not too sweet pie when you’re craving a tropical inspired treat.

Pie, pie, pie. I can’t get enough pie!

I’ve talked about my love of all things pie, and I’ve talked about my fruit obsession. Though I love all fruit and try not to play favorites, there is something very special about a tree-ripened peach.

There is nothing better than a perfect Peach Pie but it is fun sometimes to mix things up. Adding tropical mango to a classic peach pie makes a perfect summery, tropical treat that just begging for a scoop of Vanilla Ice Cream, Buttermilk Ice Cream or Bourbon Ice Cream.

Ingredients

Ingredient Notes

Peaches & Mangos – This recipe can be made with fresh or frozen fruit. I baked this pie once with all frozen fruit and once with all fresh fruit. While I would say the fresh fruit had a slightly better flavor, when good seasonal fruit is not available your next best option is frozen fruit.
Corn starch – This recipe uses just enough starch to thicken the juices without making it pasty. You want the fruit to be juicy under the flaky crust but you also need the slice to hold together on the plate.
Lemon Juice – A dash of lemon juice sparks the flavor of the fruit.

How to make Peach Mango Pie

See the recipe card for detailed measurements and instructions.

Chopped peaches and mango mixed with sugar in a glass bowl.

Toss the chopped peaches and mangos with the salt and sugar.
Set the fruit aside to macerate for 1-2 hours.
During that time the fruit will give off lots of juice.

A bowl with corn starch and juice. Cornstarch and juice cooked until thick in a pan. A bowl of peach and mango pieces mixed with thickened juice.

Whisk the cornstarch with 1/4 cup of the fruit juice.
Boil the juice and add the cornstarch slurry. Whisk until the mixture just begins to boil and it thickens.
Fold the thickened juice into the fruit.

A pie shell filled with peaches and mangos. A pie ready to be baked.

Pour the fruit into the pie shell. Brush the edges of the pie with egg wash.
Place the top crust onto the pie. Crimp the edges. Brush the pie with egg wash and sprinkle with sugar.
Make an X in the center of the pie and peel back the corners to create a steam vent.
Bake until the crust is golden brown and the fruit in the middle of the pie is bubbling.

Pastry Chef tips for making Peach and Mango Pie

Macerate the fruit. Macerating the fruit is an important step for two reasons; to allow pre-cooking of the starch, and to help the fruit maintain it’s shape while baking. Visit my Peach Crumb Pie post for a detailed explanation of the science of fruit maceration.
The dough needs to rest several hours after making it and before rolling it. The dough can be made 2-3 days ahead and held in the refrigerator or it can be frozen for up to 2 months.
I know it’s hard, but you must let pie cool for at least 3-4 hours before slicing. The pie needs to cool completely for the starch to thicken enough so the fruit doesn’t run out of the pie.

How to store a fruit pie

The pie will keep at room temperature for 2-3 days. The crust will soften after the first day.

More Peach Recipes

More Fruit Pies

A slice of peach mango pie on a white plate.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 1 review

Peach Mango Pie Recipe

By: Eileen Gray

This Peach Mango Pie is the perfect marriage of gorgeous tree ripened peaches with sweet and juicy mango.

Prep Time30

Bake Time1 15

Macertating Time2

Total Time3 45

10 servings

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Ingredients

1 recipe Perfect Pie Crust (divided in half and chilled)
1 ½ pounds peach slices (fresh or frozen)
1 ½ pounds mango chunks (fresh or frozen)
¼ teaspoon table salt
4 oz granulated sugar (½ cup)
1 each lemon
1 oz corn starch (¼ cup)
1 each egg (for egg wash)

Instructions

In a large bowl, toss 1 ½ pounds peach slices, 1 ½ pounds mango chunks with ¼ teaspoon table salt, 4 oz granulated sugar and the juice from the lemon. Allow to macerate for 1-2 hours.
Roll one piece of the pie dough to line a deep dish pie pan, allowing an inch of dough to hang over the sides of the pan. Roll the other piece of dough to a 12" round. Sprinkle the surface with flour and fold in half. Sprinkle with flour and fold in half again. Place the folded dough into the lined pie plate and cover with plastic. Refrigerate the pie shell while the fruit is macerating.
Preheat the oven to 350 °F.
Strain the fruit and collect the juice. Transfer the fruit back to the bowl.
Combine 1 oz corn starch with 1/4 cup of the juice and whisk until smooth. Bring the remaining juice to a boil in a small saucepan.
Whisk the cornstarch slurry into the boiling juice. Whisking constantly, cook the juice mixture until it returns to a boil and thickens. Fold the thickened juice with the fruit slices. Remove the pie pan from the refrigerator. Set the folded top crust aside and and pour the filling into the chilled pie crust.
Brush the edges of the pie with egg wash. Unfold the dough and lay it over the fruit filling. Trim the edges of the dough and crimp the seams with a fork or your fingers. Brush the top of the pie with egg wash and sprinkle with granulated sugar. Cut an X in the center of the pie and peel back the pieces to make a vent hold.
Bake about 1 ¼ hours until the juices in the middle of the pie are actively bubbling and the fruit in the middle is tender.
Cool on a wire rack at least 3-4 hours before slicing.