Peach Mango Pie: Grab your favorite pie crust, some frozen peaches and mangos, and a few other ingredients, and whip up this delicious, easy dessert in no time. With just 15 minutes of prep time, this peach mango pie recipe may be one of the easiest pie recipes ever!
Why you’ll love this recipe
There’s nothing quite like a fresh baked fruit pie, but who has the time?
Guess what? You do!
This peach mango pie uses frozen fruit to make the fruit filling and pre-made pie crusts to make it super quick and easy to create a fresh, homemade pie! Of course you can use your favorite homemade pie crust recipe if you’d prefer (we have an amazing flaky pastry, buttery pie crust recipe on the blog if you need one).
With just 15 minutes of prep time, this pie is the perfect dessert for a dinner party or a Sunday evening family dinner. Whip it up and pop it in the oven and you’ll have a fresh baked pie in a little over an hour!
Jump to:
Should this pie be eaten warm or cold?
This peach mango pie is best served warm or at room temperature, however, it can be enjoyed cold as well. Make sure to completely cool the pie after baking and then reheat it if you wish for it to be served at a warmer temperature. Letting the pie cool will allow it to set nicely.
What texture should the pie be?
This peach mango pie should be firm after cooling. You want to make sure to add the pie filling to the pie crust after it’s been dusted with flour and make sure that you are leaving any excess fruit juices in the bowl when transferring the pie filling to the pie crust. Not doing these two steps can cause a soggy pie.
You should also make sure the thawed peaches and mangos are well drained, the thawing process will leave behind liquid that can cause a soggy pie.
Ingredients
This pie recipe calls for simple ingredients you can keep in the pantry or fridge so you’re ready to make it whenever your pie craving hits!
- 16 ounces frozen peaches thawed and drained well
- 16 ounces frozen mango thawed and drained well
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- ½ tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon water
- 2 raw pie crusts store bought or homemade
- ¼ cup all-purpose flour
- 1 tablespoon sanding sugar
See the printable recipe card below for quantities and step-by-step instructions.
Substitutions
This pie recipe is simple, and it’s also very versatile! Here are a few suggested substitutions…
- Dark Brown Sugar – instead, you can use light brown sugar.
- Nutmeg – this can be replaced with ground cloves or pumpkin pie spice.
- Lemon Juice – you can also use lime juice if you prefer/that’s what you have.
- Vanilla Extract – you can use almond extract instead. It will create a different flavor profile, but the end result will still be delicious!
- Egg Wash – if you prefer, you can brush your pie crust with melted butter instead!
- Sanding Sugar – if you don’t have access to sanding sugar, you can use coarse granulated sugar instead. The two are very similar.
- Omit – based on your taste preference, you can also choose to omit the cinnamon, nutmeg, and/or vanilla extract entirely.
Instructions
- Preheat your oven to 375 degrees F and spray a 9-inch pie dish with non-stick cooking spray.
- Flour both sides of 2 pie crusts using the 1/4 cup of flour. Line the bottom of your pie pan with one of the pie crusts. With the other pie crust, place a few slits evenly in the center for the pie to vent and set aside.
- In a large bowl, combine your 16 ounces peaches, 16 ounces mango, 3/4 cup sugar, 1/4 cup brown sugar, 1/2 tablespoon cinnamon, 1 teaspoon nutmeg, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 2 teaspoons vanilla extract until well mixed.
- Scoop the peach and mango filling mixture into your pie pan with bottom crust, leaving any excess liquid behind in the bowl.
- Place the second pie crust with the slits on the top of your pie. It’s easiest to do this by rolling the crust up onto a rolling pin and then rolling the pie crust back out across the top of the pie.
- Tuck the top pie crust under the edges of the bottom pie crust and pinch together. You can also create a ruffle pattern while pinching or use a fork to gently seal the edges if you wish.
- In a small bowl, lightly whisk together 1 tablespoon water and 1 egg to create an egg wash for the top of your pie. Brush a thin layer of egg wash over the top of the pie and then sprinkle the 1 tablespoon of sanding sugar evenly over the entire top.
- Bake the pie in your preheated oven for 1 hour, or until the pie filling is bubbly and the pie crust is golden. If your pie crust edges start to brown before the top of the pie, you can loosely cover just the edges of the pie with aluminum foil or a pie shield until the last 20 minutes of bake time.
- Cool the pie completely before cutting and serving. Serve topped with whipped cream or a scoop of vanilla ice cream!
Variations
If peaches or mangoes aren’t really your thing, you can change up this pie with your own fruit combo! If you decide to use fresh fruit instead of frozen for any of these, you’ll need to prepare them for the pie by coating them with sugar and lemon juice and allowing them to macerate (soften) in your refrigerator for up to 90 minutes.
You can also use canned fruit instead of frozen, just make sure you drain as much liquid as you can before using them.
Here are a few fruit combos we think would be delicious…
- Kiwi and Mango
- Raspberry and Peach
- Strawberry and Kiwi
- Cherry and Peach
…the options are endless! If you do try another combo of fruit other than peach and mango, be sure to leave us a comment below and tell us how it turned out!
Equipment
To make this simple pie recipe you’ll need the following tools:
- 9 inch pie pan (2 inches deep)
- Non-stick cooking spray
- Large bowl
- Small bowl
- Small whisk
- Stirring spoon
- Small knife
- Aluminum foil or a pie shield
Storage
This peach and mango pie can be stored at room temperature, covered, for up to 2 days. You can refrigerate this pie in an airtight container for up to 4 days, or you can freeze this pie in a freezer-safe airtight container for up to 6 months.
Top tip
You can make this peach mango pie ahead of time and freeze it for up to 6 months in a freezer-safe and airtight container! Makes sure to completely cool the pie before placing it into the freezer container and freezing it (otherwise condensation will form and can cause a soggy pie).
To reheat your frozen peach mango pie, thaw it in the refrigerator overnight and reheat (bake) in a 350°F oven till heated through. The crust will need to be shielded to prevent over-browning.
FAQ
This pie is filled with peaches and mangos, just as the name suggests! All you need to make the filling is fresh or frozen peaches and mango pieces, sugar, and some spices.
You can refrigerate this pie in an airtight container for up to 4 days.
Absolutely! The best way to reheat your pie to keep it from getting soggy is to place it on a parchment-lined baking sheet and put it in a preheated 350 degrees oven for about 15 minutes. If it’s not warm enough, put it back in the oven in 5 minute increments until it is.
Yes! This peach mango pie can be stored at room temperature, covered, for up to 2 days.
If you have some ripe mangoes and ripe peaches on hand (perhaps it’s peach season right now) and want to use those instead, you’re in luck.
Yes, you can use fresh mangoes and fresh peaches instead of frozen for this recipe. If you do, you’ll need to prepare the peaches and mango for the pie by coating them with sugar and lemon juice and allowing them to macerate (soften) in your refrigerator for up to 90 minutes.
Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
🥧 More Pie and Peach Recipes
If you’re looking for more easy and delicious pie recipes, you definitely have to try this easy Banana Cream Pie recipe (people will be wowed by your awesome pie skills with this one) and this trusty classic, Chocolate Cream Chess Pie! Or see some of these favorite peach recipes!
📖 Recipe
Peach Mango Pie
Ingredients
- 16 ounces frozen peaches thawed and drained well
- 16 ounces frozen mango thawed and drained well
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- ½ tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon water
- 2 raw pie crusts store bought or homemade
- ¼ cup all-purpose flour
- 1 tablespoon sanding sugar
Instructions
- Preheat your oven to 375 degrees F and spray a 9-inch pie pan with non-stick cooking spray.
- Flour both sides of 2 pie crusts using the 1/4 cup of flour. Line the bottom of your pie pan with one of the pie crusts. With the other pie crust, place a few slits evenly in the centre for the pie to vent and set aside.
- In a large bowl, combine your 16 ounces peaches, 16 ounces mango, 3/4 cup sugar, 1/4 cup brown sugar, 1/2 tablespoon cinnamon, 1 teaspoon nutmeg, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 2 teaspoons vanilla extract until well mixed.
- Scoop the peach mango mixture into your pie pan with bottom crust, leaving any excess liquid behind in the bowl.
- Place the second pie crust with the slits on the top of your pie. It’s easiest to do this by rolling the crust up onto a rolling pin and then rolling the pie crust back out across the top of the pie.
- Tuck the top pie crust under the edges of the bottom pie crust and pinch together. You can also create a ruffle pattern while pinching or use a fork to gently seal the edges if you wish.
- In a small bowl, lightly whisk together 1 tablespoon water and 1 egg to create an egg wash for the top of your pie. Brush a thin layer of egg wash over the top of the pie and then sprinkle the 1 tablespoon of sanding sugar evenly over the entire top.
- Bake the pie in your preheated oven for 1 hour, or until the pie filling is bubbly and the pie crust is golden. If your pie crust edges start to brown before the top of the pie, you can loosely cover just the edges of the pie with aluminum foil or a pie shield until the last 20 minutes of bake time.
- Cool the pie completely before cutting and serving. Serve topped with whipped cream or a scoop of vanilla ice cream!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Teresa F says
Thank you for making this so easy!! And i love that I made this in the middle of winter and it was amazing.
Journa Liz Ramirez says
This tastes way better than the store-bought peach mango pie. We topped this with our favorite homemade ice cream, it’s the best!
Sharina says
I always love the combination of peach and mango, they are a hit! My family loves to have this with extra whipped cream on top, it’s incredibly delicious.