Made with real peaches and sweet mangos enveloped in a light, crispy crust, Peach Mango Pie is a cult favorite around the world and has become very popular. People have been known to mass order and hoard batches , and even try to recreate the recipe at home.
Ingredients:
For the Crust:
- 2¼ cup all-purpose flour
- ¼ cup cold butter, cut into cubes
- ½ cup cold water
- ½ tsp salt
- 2 tbsp sugar
- 1 egg
Cooking oil (for deep-frying)
For the Filling:
- 1 cup ripe mangoes, cubed
- 1 cup peaches, cubed
- 3 to 4 tbsp sugar (add more sugar if the mangoes are not too sweet)
- 2 tbsp cornstarch + 1 tbsp water
- 1 tbsp lemon juice (optional)
For Finishing:
1 egg+ 1 tbsp water (beat together) for egg wash
Preparation:
- In a pan combine cubes of mangoes and peaches.
- Mix for 2 minutes in medium heat.
- Add sugar and lemon juice. Mix well.
- Cook until a little bit mushy like a jam but still has chunks on it.
- Mix in cornstarch dissolved in water.
- Stir well until thick.
- Remove from heat.
- Transfer to a bowl and let it cool.
- In a mixing bowl mix together flour, salt and sugar.
- Add butter. Cut butter to flour with fork or your clean hands.
- Mix the dough until you form a coarse crumbs.
- Add egg and mix until just combined.
- Add cold water and mix until pastry dough form.
- Cover or wrap it in plastic wrap and chill for 30 minutes or so.
- Rolled dough in a floured board for about 2 mm thick.
- Cut into big square then divide it into four little square shape or disk shape.
- Fill with a tablespoon of the filling.
- Fold and seal edges using a fork.
- Then brush both sides with egg wash.
- Deep-fry pies in a heated oil until golden brown.
- Drain in paper towel to remove excess oil.
- Serve hot