This peach-mango pie is made with puff pastry, so you can create a dessert in less than an hour! We always have puff pastry in our freezer which allows us the flexibility of creating desserts on the fly. Although you can make this with butter puff pastry, we chose to make this with plant-based puff pastry, and almond milk instead of egg wash.

Originally posted July 25 2022

Modified April 2, 2025

For more than 135 years, the land we know as Pearson Farm has supported the growth of authentic Georgia-grown peaches and pecans as well as the growth of the five generations of family that pioneered it. The core elements remain the same today – good soil, hard work, honest dealings, family and faith.

This is a sponsored post in partnership with Pearson Farms

Three Reasons You’ll Love This Recipe:

1. Quick and Convenient: Using puff pastry allows you to create a delicious dessert in less than an hour, making it perfect for spontaneous baking.​

2. Plant-Based Friendly: The recipe utilizes plant-based puff pastry and almond milk, catering to those following a plant-based diet.​

3. Seasonal Flavors: Combining peaches and mangoes captures the essence of summer, offering a sweet and refreshing treat.

Ingredients for this Peach Mango Pie:

• Puff Pastry: Serves as the crisp and buttery base for the pie, providing a flaky texture that complements the soft fruit filling.​

• Fresh Peaches: Offer a juicy and sweet flavor, embodying the essence of summer fruits.​

• Large Mango: Adds a tropical sweetness and vibrant color, enhancing the pie’s flavor profile.​

• Turbinado Sugar : Provides a subtle molasses flavor and a slight crunch when sprinkled over the fruit.​

• Crystal Sugar : Adds a decorative, sweet crunch to the crust, enhancing its visual appeal and texture.​

• Almond Milk: Used as a plant-based alternative to egg wash, helping the crust achieve a golden-brown finish.

Instructions:

1. Prepare the Puff Pastry: Thaw the frozen puff pastry in the refrigerator overnight or on the counter under a towel. On parchment paper, roll out the puff pastry to make it slightly thinner.​

2. Prepare the Mango: Cut the mango down either side of the pit. Using a sharp-edged container, like a cocktail shaker, peel the mango. Slice the mango into slices and set aside.​xx

3. Prepare the Peaches: Slice both peaches in half and remove the pits. With the flesh side down, slice the peaches into slices.​

4. Assemble the Pie: On the rolled-out puff pastry, layer the peach and mango slices in two rows, leaving about an inch around the edge. Fold over and crimp the edges of the crust to encase the fruit.​

5. Add Sugars and Almond Milk: Sprinkle turbinado sugar over the fruit. Brush the crust with almond milk and sprinkle crystal sugar over the crust and fruit.​

6. Chill the Pastry: Place the assembled pastry into the freezer for about 15-20 minutes. This step is crucial to ensure the pastry puffs up properly during baking.​

7. Bake the Pie: While the pastry is chilling, preheat the oven to 400°F (200°C). Place the pastry in the oven and bake for 10 minutes. Then, rotate the pastry to ensure even baking and bake for another 10 minutes. Depending on your oven, you may need a few more minutes until the fruit is bubbling and the crust is golden brown.​

8. Cool and Serve: Remove the pie from the oven and allow it to cool for at least 20 minutes. Slide it onto a cutting board using the parchment paper, slice, and serve warm on its own or with ice cream.​

Storage Recommendations:

Store any leftover pie in an airtight container in the refrigerator for up to 2 days. To enjoy, reheat the slices in the oven at 350°F (175°C) for about 10 minutes to restore the pastry’s crispness.​

Serving Suggestions:

Serve the Peach Mango Pie warm, either on its own or accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.​

Additional Tips:

• Fruit Selection: Choose ripe but firm peaches and mangoes to ensure the filling isn’t overly watery.​

• Preventing Soggy Crust: Chilling the assembled pie before baking helps prevent a soggy crust by allowing the pastry to puff up properly.​

• Alternative Sweeteners: If turbinado or crystal sugar isn’t available, regular granulated sugar can be used as a substitute.​

Peach Mango Pie

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Course: baking

Cuisine: baking

Keyword: baking

Servings: 8 servings

Author: Bruce and Dina Miller

Ingredients

• 1 sheet of puff pastry
• 2 fresh peaches
• 1 large mango
• 2 teaspoons turbinado sugar
• 1 teaspoon crystal sugar
• 1 teaspoon almond milk

Instructions

• Thaw the frozen puff pastry in fridge overnight, or out on the counter under a towel. On parchment roll out the puff pastry to make it just a little thinner.
• Cut mango down either side of the pit. Using a sharp edge container, like a cocktail shaker, peel the mango. Slice mango into slices, and set aside.
• Slice both peaches in half and remove pit. Flesh side down, slice peaches into slices.
• Now it is time to assemble the peach mango pie! In 2 rows, layer the peaches and mangos. I like to have flat side down on one side and flat side up on the other to create a design. You can also just create a circle design as well. Once you have filled the crust with fruit, leaving about an inch or a bit less around the edge, start to fold over and crimp the crust. At this point you can set on a baking sheet pan, or into a shallow baking dish.
• Sprinkle the turbindo sugar over the fruit. Now brush the almond milk over the crust. Sprinkle the crust with crystal sugar. You can add a little extra to the fruit. Place the pastry into the freezer for about 15-20 minutes. This is important, or your pastry will not puff up!
• While pastry is in freezer, pre-heat oven to 400 degrees F.
• Place pastry in oven, and set for 10 minutes. Then turn the pastry around to bake evenly. Set timer for another 10 minutes. Since ovens vary, at this point, you may need just a few minutes more. It ended up taking 25 minutes in our oven. You want to see bubbling fruit, and a brown crust.
• Remove from oven and allow to cool for at least 20 minutes. Slide onto a cutting board using the parchment to lift it out of the pan. Slice, and serve warm on its own, or with ice cream.

Tried this recipe?Let us know how it was!

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