Introduction

These Peach Mango Pies are a delightful treat combining sweet, juicy fruits with a flaky, crispy crust. Perfect for a warm afternoon snack or a festive dessert, they bring a tropical twist to traditional hand pies.

A white scalloped oval dish holds about ten triangular fried pastries, arranged closely together with some leaning on each other. Each pastry is golden brown with a lightly crispy texture, dusted evenly with white powdered sugar, giving a soft snowy look on top. The dish sits on a folded beige and white striped cloth, set against a white marbled surface. In the blurry background, there is a white bowl filled with an orange-yellow food and a metal sieve, adding depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all purpose flour
1 tsp salt
2 tbsp sugar
1/2 cup unsalted butter, cut into cubes and chilled
1/2 cup vegetable shortening, chilled
1 tsp apple cider vinegar
6–7 tbsp ice water
2 cups cubed mangoes (about 4 mangoes)
2 cups cubed peaches (about 3 peaches)
1/2 cup sugar
2 tbsp cornstarch
1 to 1 1/2 cups shortening for frying
Powdered sugar for sprinkling

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and vegetable shortening, then cut them into the flour mixture quickly using a pastry blender until it resembles a coarse meal.
Step 2: Stir in the apple cider vinegar and ice water until the dough almost comes together and clings when pressed. Turn the dough onto a floured surface and knead just until combined.
Step 3: Form the dough into a ball, flatten it into a disc, wrap with plastic, and refrigerate for about 2 hours or overnight.
Step 4: Meanwhile, combine mangoes, peaches, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring often, until the fruit softens and the mixture thickens into a gel-like consistency. Set aside to cool.
Step 5: Let the dough sit at room temperature for 5 minutes. On a floured surface, roll it out to about 1/4 inch thickness. Use a 3.5-inch diameter cookie cutter to cut out circles.
Step 6: Gently roll each dough circle with a rolling pin to elongate slightly. Spoon about a tablespoon of filling into the center, fold over to cover the filling, and seal the edges by pressing with a fork for decoration. Place the pies on a parchment-lined baking sheet and chill in the fridge.
Step 7: Heat shortening in a heavy-bottomed saucepan over medium heat until it reaches 365°F and the shortening is about 3–4 inches deep. Add pies in batches of 3–4.
Step 8: Fry pies until lightly golden, about 2–3 minutes. Drain on paper towels and adjust heat as needed to avoid burning. Repeat with remaining pies.
Step 9: Dust the warm pies with powdered sugar and serve immediately.

Tips & Variations

For a gluten-free option, substitute all purpose flour with a gluten-free flour blend.
If mangoes and peaches are out of season, fresh nectarines or apricots make a great substitute.
Ensure the shortening used for frying is hot enough before adding pies to achieve a crisp crust without excessive oil absorption.

Storage

Store leftover pies at room temperature in a paper box or bakery paper bag for up to 2 days to retain their crispiness. Reheat briefly in a preheated oven to restore warmth and texture; avoid microwaving to prevent sogginess.

How to Serve

The image shows several golden brown fried pastries with a crispy, textured outer layer dusted lightly with white powdered sugar scattered on a white marbled surface. One pastry is cut open in the center foreground, revealing two inside layers: a flaky, light golden crust on the outside and a bright yellow-orange gooey fruit filling inside. The pastries are mostly round or semi-circle in shape with slightly uneven edges, and small crumbs are scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the pies instead of frying them?

Yes, you can bake these pies at 375°F for 20–25 minutes or until golden brown. Brushing the tops with an egg wash will help them develop a beautiful color.

How do I prevent the crust from becoming soggy?

Make sure to cook the fruit filling until thick and cool it before filling the dough. Also, frying at the right temperature ensures a crisp crust. Avoid overcrowding the oil while frying to maintain consistent heat.