After making a copycat version of McDonalds’s apple pie, you know I had to come for Jollibee’s peach mango pie. The biggest difference between the two is that Jollibee’s pie is deep fried while McDonalds bakes theirs. Apparently McDonald’s used to fry theirs as well but I have never tried them myself.
I only recently tried Jollibee’s peach mango pie and I must say the the filling is amazing. The peach and mango flavor combination is a gamechanger. For some reason, it felt even easier to make as well. Anyways, I know I will be switching between peach mango and apple pie filling from now on.
Key steps for Jollibee’s peach mango pie
Sealing with fork
It is important to seal in the edges with a fork to create the same look as the Jollibee’s pies. Usually after I seal the edges, it looks sloppy and uneven. To fix this, just trim a bit off the edges, making sure the dough is still sealed. This will create a more uniform look before frying.
Similar to most baking recipes, there are two egg wash steps. The first is to seal the dough and the second is right before baking. When sealing the dough, you only need to egg wash three sides because we will be folding the dough in half anyways. We egg wash again before frying to achieve that perfect golden brown color.
Allow filling to cool down
After you are done cooking the filling, you want to make sure that it has been completely cooled in the fridge. This is important so that it is easier to handle and doesn’t leak out the side after you place it on the pastry. The corn starch slurry is added to thicken the mixture. You want the consistency of the filling to be jam-like.
Jollibee’s Peach Mango Pie
- 1 cup ripe mangos
- 1 cup canned peaches
- ¼ cup peach syrup from can
- 2½ tbsp sugar
- 1 tsp lemon juice
- ½ tsp cinnamon
- pinch salt
- corn starch slurry
Corn starch slurry
- 1 tsp corn starch
- 1 tbsp water
- 2 rolls puff pastry
- Finely dice your mangos and peaches.
- Add all the filling ingredients into a saucepan then let that simmer over medium heat for 15 minutes while stirring. While simmering, make your corn starch slurry by mixing together 1 tsp corn starch and 1 tbsp water.
- After 15 minutes, add the corn starch slurry and cook another 5 minutes until thickened then set in fridge to cool.
- Roll out your puff pastry sheet with flour then cut into 4.5 inch squares.
- Add 2 tbsp of filling onto the middle of each puff pastry sheet.
- Brush egg wash on 3 connecting sides of puff pastry.
- Fold puff pastry in half then seal the edges with a fork. Use a bench scraper or knife to even out the edges.
- Brush on egg wash on the top then fry at 400F for 5 minutes or until golden brown.
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