Name: Peach Mango Pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18 pies
Cuisine: Filipino
Ingredients: 600 g ripe mangoes, cubed; 460 g canned peaches, drained and chopped; 50 g white sugar (about ¼ cup); 50 ml reserved peach syrup; 1 tsp ground cinnamon; 1 Tbsp cornstarch; Water, as needed for the slurry; 600 g soft white sandwich bread, crusts removed; 2 large eggs, beaten; Cooking oil, for frying

Watch the full recipe

See every step.

Play the complete Kubo Cooks video directly on this page.

Player not loading? Watch on YouTube ↗

Discover the dish

About Peach Mango Pie

Peach mango pie is a crispy hand pie filled with a sweet combination of mangoes and peaches. It was popularized by the Filipino fast-food chain Jollibee and has since become a familiar dessert for many Filipinos.

This homemade version uses ripe mangoes together with canned peaches and a little reserved peach syrup. Cinnamon adds warmth without covering the fruit, while cornstarch thickens the juices into a filling that stays inside the pie more easily.

Instead of making a flaky pastry shell like the one associated with Jollibee's version, this recipe uses flattened white bread. Bread is inexpensive, widely available, and much easier to prepare at home while still becoming crisp and golden when fried.

The Kubo Cooks method

Why This Recipe Works

Ripe mangoes give the filling its strong tropical flavor, while canned peaches add softer fruit pieces and a slightly brighter sweetness. Using both creates more contrast than relying on either fruit alone.

A small amount of reserved peach syrup reinforces the peach flavor and provides enough liquid for the fruits to cook together. The sugar can then be adjusted according to how sweet the mangoes and canned peaches already are.

Lightly mashing some of the fruit creates a more cohesive filling while leaving enough pieces for texture. Cornstarch thickens the released juices so the filling becomes spoonable rather than watery.

Cooling the filling completely is important. It continues to thicken as it cools, making the pies easier to assemble and reducing the chance of the bread becoming soggy.

Removing the crusts and flattening the bread creates a thin, flexible wrapper. Beaten egg helps seal the folded edges, while crimping them with a fork strengthens the closure.

Frying at moderate heat allows the bread to become crisp and golden before it burns. Because the filling is already cooked, the pies only need enough time for the shell to brown and the center to warm through.

What to know

Ingredient Notes

Ripe mangoes: Use ripe, flavorful mangoes that are still firm enough to cut. Very soft mangoes release more liquid and may require a little longer cooking.
Canned peaches: Drain them well and reserve some of the syrup before chopping. Cut the peaches into pieces similar in size to the mangoes.
White sugar: Adjust according to the sweetness of the fruit and peach syrup. Taste the filling before adding more.
Reserved peach syrup: Adds moisture and carries more peach flavor into the filling. Measure it rather than pouring directly from the can so the mixture does not become too loose.
Ground cinnamon: Adds gentle warmth in the background. Too much can overpower the mango, so a small amount is enough.
Cornstarch: Thickens the fruit juices and helps prevent the filling from leaking. Mix it with water before adding so it does not form dry lumps.
White bread: Soft, fresh sandwich bread is easier to flatten and fold without cracking. Remove the crusts before rolling.
Eggs: Beat them thoroughly and brush a thin layer around the edges of the bread. Too much egg can make the surface slippery instead of helping it seal.
Cooking oil: Use a neutral oil suitable for frying. The pies should have enough room to float without crowding the pan.

Make it your own

Substitutions

Fresh mangoes: Frozen mangoes can be used after thawing and draining them well. Their texture may be softer, so avoid overcooking the filling.
Canned peaches: Use fresh or frozen peaches. They may need a little more cooking time, and the sugar should be adjusted according to their sweetness.
Reserved peach syrup: Use peach juice, mango nectar, or a small amount of water. If using water, the filling may need a little more sugar.
Ground cinnamon: Leave it out if you prefer a cleaner fruit flavor.
Cornstarch: Potato starch or tapioca starch can also thicken the filling. Add the slurry gradually because different starches may thicken at slightly different rates.
White bread: Use ready-made puff pastry for a flakier shell closer to the familiar fast-food style. Cut it into portions, add the cooled filling, seal the edges, and bake or air-fry according to the package directions. Puff pastry is not a direct frying substitute, so the cooking method will need to change.
Eggs: A thick cornstarch-and-water paste can help seal the edges, although the closure may not be as strong as an egg seal.
Mangoes and peaches: Use only mangoes or only peaches if necessary. The flavor will be different, and the sweetness and thickening time may need adjustment.

Gallery photos 1–3 of 6

From my kitchen

Kubo Cooking Notes

Cook the filling until spoonable

The filling should be thick enough to sit on a spoon without releasing a pool of liquid around it. If it remains watery, that moisture can soak through the bread or escape into the hot oil.

Remember that it will become thicker after cooling, so stop cooking before it becomes stiff or gummy.

Keep some fruit texture

Lightly mashing part of the fruit helps bring the filling together, but it does not need to become completely smooth.

Leaving a few small mango and peach pieces gives each pie more texture while still making the filling easy to portion.

Cool the filling completely

Warm filling releases steam and softens the bread before it reaches the oil. It is also looser and more difficult to keep inside the pie.

Spread the filling in a shallow container if you need it to cool faster. Avoid covering it tightly while it is still steaming.

Use soft, flexible bread

Fresh sandwich bread bends more easily after flattening. Bread that has begun to dry out can crack along the fold or separate while frying.

Keep the unused slices covered while assembling the pies. The removed crusts can be dried and processed into breadcrumbs instead of being discarded.

Leave room around the filling

More filling does not always make a better pie. An overfilled piece is difficult to close and more likely to burst in the oil.

Keep the fruit away from the edges so the egg can make direct contact with clean bread.

Strengthen the seal

Press the edges together first, then crimp them with a fork. This two-step seal is more dependable than relying on the fork alone.

Check the corners carefully because they are common places for the filling to escape.

Keep the oil at moderate heat

Oil that is too hot can darken the bread before the filling warms through. Oil that is too cool allows the bread to absorb more grease.

Aim for approximately 170–175°C. Without a thermometer, test with a small bread trimming; it should bubble steadily and turn golden gradually rather than burning immediately.

Let the pies rest after frying

The fruit filling can be much hotter than the outside suggests. Let the pies cool briefly on a wire rack before serving.

A wire rack also prevents steam from becoming trapped underneath and softening the crisp shell.

Plan ahead

Make-Ahead, Storage, and Reheating

Plan ahead: The peach mango filling can be prepared up to three days ahead. Let it cool completely, then refrigerate it in a covered container. The bread can be trimmed shortly before assembly. Keep it covered so it does not dry out. Assembled, unfried pies can be arranged in a single layer, covered, and refrigerated for several hours. Fry them closer to serving for the best texture.

Storage: Let leftover fried pies cool completely before placing them in a covered container. Refrigerate and consume within three days. The bread will soften during storage, but it can be crisped again when reheated.

Freezing: The completed pies can be frozen for longer storage, although the bread shell may not be quite as crisp as freshly fried. Freeze the cooled pies in a single layer until firm, then transfer them to a freezer-safe covered container. Consume within one month for the best quality. The cooked filling can also be frozen separately for up to two months. Thaw it overnight in the refrigerator and stir before assembling the pies.

Reheating: Reheat refrigerated pies in an air fryer or oven until the exterior is crisp and the filling is hot throughout. Frozen cooked pies can be reheated without fully thawing, but they will need additional time at a moderate temperature so the shell does not burn before the center becomes hot. A microwave will warm the filling, but it will make the bread soft. Let the pies rest briefly before eating because the fruit filling can become very hot.

Bring it to the table

Serving Suggestions

Serve warm after allowing the hot fruit filling to cool slightly.
Enjoy as merienda with coffee, tea, or a cold drink.
Serve with vanilla or ube ice cream for a more indulgent dessert.
Arrange smaller pies on a party tray and fry them shortly before serving.
Dust lightly with cinnamon sugar if you prefer a sweeter finish.

Ingredients

For the Peach Mango Filling

600 g ripe mangoes, cubed
460 g canned peaches, drained and chopped
50 g white sugar (about ¼ cup)
50 ml reserved peach syrup
1 tsp ground cinnamon
1 Tbsp cornstarch
Water, as needed for the slurry

For the Pies

600 g soft white sandwich bread, crusts removed
2 large eggs, beaten
Cooking oil, for frying

How to Make It

Make the Filling

Drain the canned peaches, reserving 50 ml of the syrup.
Cut the mangoes and peaches into small, evenly sized pieces.
Combine the mangoes, peaches, sugar, reserved peach syrup, and ground cinnamon in a saucepan.
Cook over medium heat, stirring regularly, until the fruit softens and begins releasing its juices.
Lightly mash some of the fruit while keeping a few small pieces intact.
Mix the cornstarch with a small amount of water to form a smooth slurry.
Stir the slurry into the fruit and continue cooking until the filling becomes thick, glossy, and spoonable.
Transfer the filling to a bowl or shallow container and let it cool completely.

Prepare the Bread

Remove the crusts from the white bread.
Flatten each slice evenly with a rolling pin, keeping the unused slices covered so they remain soft.

Assemble the Pies

Place a modest amount of cooled filling in the center of each flattened slice.
Brush a thin layer of beaten egg around the edges.
Fold the bread diagonally over the filling to form a triangle.
Press the edges together firmly, then crimp them with a fork to strengthen the seal.
Repeat with the remaining bread and filling.

Fry the Pies

Heat enough cooking oil for frying over medium heat, approximately 170–175°C.
Fry the pies in batches without crowding the pan.
Turn as needed and cook until both sides are crisp and evenly golden.
Transfer to a wire rack and allow the pies to cool slightly before serving.

Kubo Tips

Let the filling cool before assembling the pies to prevent the bread from becoming soggy.
Do not overfill the bread or the filling may leak while frying.
Seal the edges firmly so the pies stay closed during frying.
Keep the oil at medium heat so the bread turns crisp and golden without burning.
Serve while warm for the best crispy texture.