Jollibee-Inspired Peach Mango Pie Pockets

While we can't hack Jollibee's pie crust, the next best thing—store-bought puff pastry dough—makes rich, flaky pie pockets bursting with peach-mango filling.
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8–10 servings
Prep Time
35 Mins
Active Time
50 Mins

This isn't a Peach Mango Pie hack so much as a tribute, for several reasons. First: That crunchy-cornered Jollibee pie crust is hard to replicate at home. As we did with our Jollibee-inspired ube pies, we resorted to ready-made puff pastry dough. Not the same, but it's easy, convenient, and there. (And it's delicious!)

Second: A hack implies accuracy. If we stayed true to the fast food pie, you wouldn't find a lot of fruit in the filling—you might find that a Peach Mango Pie is more of a deep-fried juice box than an actual fruit-filled pie. This homemade version has an interior rich with chunks of peaches and mangoes, the way God intended. The dash of cinnamon is optional (we like it); the salt is not—a pinch rounds out the sweet, tangy filling just right.

Third: Everyone knows the Peach Mango Pie's current size is disappointing. Why make a puny two-bite treat when you can have a proper hand pie? That's the good thing about homemade non-accurate hacks: You can go hard on the wish fulfilment.

But you know what we did replicate? That scorching hot first bite into lava-like peach mango filling. Because it's not a Peach Mango Pie if you don't burn your mouth.

Peach Mango Filling

  • 4 fresh ripe mangoes, peeled
  • 1 (30oz or 825g) can peaches, drained
  • juice from ½ lemon
  • ¼ cup white sugar
  • 1 tbsp cornstarch
  • ½ tsp ground cinnamon (optional)
  • salt, to taste
  • 1 tsp vanilla extract

Pie Pockets

  • store-bought puff pastry sheets
  • 1 large egg
  • 1 tablespoon heavy cream
  • all-purpose flour, for dusting
  • neutral oil, for frying

Make Peach Mango Filling


Prepare fruit: Slice mangoes and peaches into cubes, about 1–1 ½ inches in size. You want them big enough to give the filling some chunkiness, yet small enough to fit into the pie pockets.


Cook filling: Combine mangoes, peaches, lemon juice, white sugar, cornstarch, cinnamon (if using), and a pinch of salt in a saucepan over medium high heat. Bring mixture to a boil, stirring often, then reduce the heat until you get a steady simmer. Cook filling until thick, jammy, and slightly reduced, about 5 minutes. Add vanilla extract and stir to combine. Remove filling from heat, transfer to a glass or heatproof bowl, and let cool completely.

Chill filling in the fridge while you work on the pies. Cold filling will ooze less, making it easier to handle.

Make Pie Pockets


Thaw puff pastry: Set out puff pastry to thaw at room temperature, about 30 minutes.


Prepare egg wash: Crack egg into a mixing bowl. Add heavy cream and beat mixture together with a fork or whisk. Set aside with a small pastry brush.


Roll out puff pastry: Dust a clean work surface with all-purpose flour. This will prevent your puff pastry from sticking.

Roll out a sheet of puff pastry to an even thickness. Trim the uneven edges with a knife to get a large rectangle with clean sides.


Cut puff pastry into strips: With the long side facing towards you, cut the puff pastry vertically into long even strips at least 2 inches wide. (We used a bread knife as a makeshift ruler and got 5 strips per sheet.)

Each strip makes one pie pocket. Repeat with remaining puff pastry sheets for more pies. Cover and refrigerate dough until you're ready to work with them.


Fill pie pockets: Working one strip at a time with the short side facing you, fold the strip of pastry dough in half, then unfold to make a crease in the center.

Add a spoonful of the cooled peach mango mixture in the lower half side of the pastry dough, right below the crease. Leave about a half-inch of space around the left, right, and bottom edges.

Brush left, right, and bottom edges of the dough with egg wash. Fold the top half of the dough over the bottom to form the pie pocket.

Gently press down on the left and right edges with your fingers while pushing the filling towards the center. Seal left and right edges by crimping with a fork. If desired, spoon a little more filling into the pocket before crimping the last edge shut.

Make a small incision with the tip of a knife at the center of the pie pocket. This will help air escape from the pocket while frying. Repeat with remaining pastry dough and filling, storing finished pie pockets in the fridge while you work.

Fry Pie Pockets


Prepare for frying: Heat frying oil in a wok or heavy-bottomed pot to 400°F.


Fry pie pockets: Working one at a time or in small batches, lower pie pocket into the hot oil. Fry on one side until golden brown, about 2 minutes. Carefully flip to fry the other side, another 2 minutes. Transfer to a cooling rack or plate lined with paper towels. Let cool for 10–15 minutes. Serve warm.

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