Peach Mango Pie Recipe – Flaky Lattice Pie with Juicy Fruit Filling

A truly great peach mango pie recipe offers more than just sweet fruit inside a crust. The filling should have enough peach flavor to feel soft and comforting, enough mango brightness to lift the whole pie, and enough firmness so each slice holds together once it cools. When these elements come together, the pie feels vibrant and summery without getting watery, loose, or too sugary.

That perfect balance makes this combo a joy to bake. Peaches provide a mellow stone fruit base, mango brings a tropical twist, and the lattice crust adds that classic homemade pie charm that feels special but not fussy. It’s a pie that looks generous on the dessert table but stays clear and fresh in flavor.

Nothing says summer like fresh fruit wrapped in a flaky, buttery crust—that’s the magic of this peach mango pie recipe. You’ll taste the sunny sweetness of mango layered over the gentle, familiar flavor of peaches, all wrapped up under a golden lattice top. The crust should come out tender and flaky, never heavy or tough. This pie looks generous on your table but tastes light, bright, and packed with fresh fruit goodness.

I’m going to guide you through every step to make sure your pie comes out just right: from a simple double-crust dough to a perfectly balanced filling, and how to assemble and bake so the pie slices hold their shape. You’ll learn when to chill the dough, how to get that glossy but firm fruit filling, and a few easy tricks that take this peach mango pie recipe to the next level.

• What you’ll get: a full ingredient list plus clear, step-by-step instructions for the crust, filling, and lattice topping.
• Helpful tips: the best ways to keep your dough chilled, thickening options for your filling, and the secret to cooling the pie so slices slice cleanly.
• Extras to try: flavor swaps, storage tips, freezing advice, and answers to your most common questions.

Why You’ll Love the Flavor Pairing

Peaches and mangoes are a natural match because they offer different types of sweetness that play off each other beautifully. Peaches bring a soft, juicy, familiar fruit flavor that’s perfect for baking—think a Brown Sugar Peach Cake—while mango shines with a tropical brightness that lifts the whole filling. This duo gives your pie more depth and personality than a plain peach pie, without feeling complicated or like a novelty.

Plus, mango adds a freshness that helps keep the filling bright without needing extra spices or loads of sugar—perfect if you want your pie to taste like fruit first and foremost, much like how combining fruits deepens flavor in a Triple Berry Pie.

Crust and Filling Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 6–8 tablespoons ice water
• 3 cups sliced fresh peaches
• 2 cups diced ripe mango
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• 1 egg
• 1 tablespoon milk
• Optional coarse sugar for topping

Assembling and Baking the Pie

1. Whisk together the flour, sugar, and salt in a large mixing bowl.
2. Add cold cubed butter and cut into the flour with a pastry cutter or fingertips until coarse crumbs with pea-sized butter pieces remain.
3. Slowly drizzle in ice water, 1 tablespoon at a time, mixing gently until the dough just starts to come together.
4. Divide the dough into two equal discs, wrap tightly, and refrigerate for at least 30 minutes.
5. Peel peaches (blanch and shock if desired) and peel mangoes, then slice peaches and dice mango.
6. In a large bowl toss the sliced peaches and diced mango with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt until evenly coated.
7. Let the fruit mixture rest for 10 minutes so it releases juices and the cornstarch begins to thicken.
8. Preheat the oven to 400°F (205°C).
9. On a lightly floured surface roll out one chilled dough disc into a circle to fit a 9-inch pie pan, transfer to the pan, and trim any excess dough.
10. Pour the fruit filling into the prepared crust and spread into an even layer.
11. If the dough becomes sticky while working, chill it briefly in the refrigerator.

12. Roll out the second dough disc, cut into strips, and weave the strips over the filling to form a lattice; trim and crimp the edges to seal.

13. Whisk the egg and milk to make an egg wash, brush over the top crust, and sprinkle coarse sugar if using.
14. Place the pie on the lower oven rack or on a preheated baking sheet underneath, bake at 400°F for 20 minutes.
15. Reduce the oven temperature to 375°F (190°C) and continue baking 30–35 minutes until the crust is deep golden and the filling is bubbling; loosely cover the edges with foil if they brown too quickly.
16. Remove the pie from the oven and cool on a wire rack for at least 2 hours before slicing.

Expert Tips for Best Texture

When it comes to fruit pies, the texture of the filling can make or break the entire pie. Both peaches and mango release a good amount of juice while baking, so cornstarch is crucial here—it thickens the filling just enough without making it gummy. The aim is for a filling that glistens, stays soft, but is still solid enough so each slice holds together.

Letting the fruit rest with the sugar and starch before baking is a game-changer. This quick soak helps the juices start thickening early and gives you a preview of how much liquid the fruit is releasing. The result? A pie filling that feels controlled and not messy or runny.

Don’t overlook the crust—it’s the counterpoint to the juicy filling. A flaky, buttery dough keeps the pie from turning soft all over. Using cold butter, handling the dough lightly, and chilling it well are what help your crust bake into tender, crisp layers instead of a dense cookie.

Keeping the dough cold throughout is essential. If the butter melts too soon, you lose that flaky texture that makes a lattice crust worth the little extra effort.

Once your dough is mixed, chilling it before rolling out makes all the difference. Chilled dough is easier to roll evenly, shrinks less in the pan, and holds lattice strips beautifully without tearing or slipping. Resting also lets the flour hydrate, which gives you a smoother, less fragile crust to work with.

If you notice the dough getting sticky while you’re working, just pop it back into the fridge for a bit—don’t force it. Patience pays off with pie dough, and cleaner, crisper strips make a prettier lattice.

The spices and aromatics—lemon juice, vanilla, cinnamon, and nutmeg—are there to boost the fruit flavor without overpowering it. The goal is to keep the peaches and mangoes shining through while the spices softly enhance the overall taste. Going heavy on spice can make the pie feel too dense when it should stay light and bright.

Brown sugar adds warmth and depth, especially as the crust browns. The finished pie should taste rich and sunny, never muddied or too spicy.

It’s tempting to slice into your pie fresh out of the oven, but patience really helps here. The filling is still loose and runny when hot. Letting the pie cool for a couple of hours gives the cornstarch time to fully set, so your slices come out clean with those lovely layers of crust and fruit clearly defined.

Keep this peach mango pie recipe on your summer baking list for weekend gatherings—or browse our Holiday Pie Recipes when you want a fruit pie that feels a bit brighter and more special than the usual. You get flaky crust, juicy, firm filling, and beautiful slices that hold up on the plate.

Ingredients

• FOR THE PIE CRUST
• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 6–8 tablespoons ice water
• FOR THE FILLING
• 3 cups sliced fresh peaches
• 2 cups diced ripe mango
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• FOR THE EGG WASH
• 1 egg
• 1 tablespoon milk
• Optional coarse sugar for topping

Instructions

1. STEP 1: PREPARE THE PIE DOUGH: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until coarse crumbs form with small pea-sized pieces of butter throughout the dough. Slowly drizzle in the ice water one tablespoon at a time, gently mixing until the dough starts to come together. Divide the dough into two equal portions, shape each into a disc, wrap tightly, and refrigerate for at least 30 minutes to keep the butter cold and create a flaky crust.
   STEP 2: MAKE THE FILLING: In a large bowl, combine the sliced peaches, diced mango, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Stir gently until all the fruit is evenly coated. Let the mixture rest for 10 minutes so the fruit releases juices and the cornstarch begins to absorb the liquid for a thick filling.
   STEP 3: ASSEMBLE THE PIE: Preheat the oven to 400°F. On a lightly floured surface, roll out one disc of chilled dough into a large circle and carefully transfer it to a 9-inch pie pan. Trim any excess dough around the edges. Pour the fruit filling into the prepared crust and spread it into an even layer. Roll out the second disc of dough and cut it into strips for a lattice top. Arrange and weave the strips over the filling, then crimp the edges to seal. In a small bowl, whisk together the egg and milk, then brush the mixture over the crust. Sprinkle coarse sugar on top if desired.
   STEP 4: BAKE THE PIE: Bake the pie at 400°F for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling around the edges. If the crust begins to brown too quickly, loosely cover the edges with foil during the remaining baking time.
   STEP 5: COOL AND SERVE: Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours before slicing. Cooling allows the filling to thicken properly and helps each slice hold its shape. Serve slightly warm or at room temperature.

Notes

Use ripe but firm peaches and mangoes for the best texture.
Chilling the pie dough helps create a flaky crust.
Serve with vanilla ice cream or whipped cream for extra richness.

Flavor Swaps and Add-Ins

• For extra brightness, add the zest of one lemon or lime to the filling—or explore a citrus-forward dessert like Key Lime Bars for more ideas.
• For a different spice vibe, skip nutmeg and try ¾ teaspoon ground ginger instead.
• Swap out mango for 2 cups of strawberries or 1½ cups diced pineapple for a fun twist; just tweak the sugar depending on how sweet your fruit is.
• Use 2 tablespoons tapioca starch instead of cornstarch for a clearer, slightly chewier filling.
• Change up the crust options: try a single crust top or a crumbly streusel topping for different textures.
• Add a nutty note by mixing ½ teaspoon almond extract into the filling or sprinkling chopped toasted almonds on top before serving.

Storage and Make-Ahead Tips

• Room temp storage: Keep covered for up to one day, preferably away from direct sunlight or heat. For a peachy treat that stores and travels well at room temp, try these Peach and Thyme Cornbread Cookies.
• Refrigeration: Loosely cover and refrigerate for up to four days. Bring pie to room temp or warm gently before serving.
• Freezing: You can freeze a whole cooled pie or individual slices wrapped tightly in plastic and foil for up to two months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices at 325°F (160°C) for 10–15 minutes with foil loosely tented to revive crispness. Microwave briefly if short on time, but the crust will soften quickly.
• Make-ahead: Assemble the unbaked pie and keep it refrigerated (covered) for up to 24 hours before baking. Longer chilling might affect crust texture. Alternatively, freeze assembled unbaked pie and bake it from frozen—add 10–15 minutes to baking time and shield edges with foil if browning too fast. Prefer a chill-set make-ahead dessert? Try our No Bake Strawberry Cheesecake.

Common Questions and Fixes

• Can I use frozen peaches or mango for this peach mango pie recipe? — Absolutely! Just thaw and drain excess liquid, then pat the fruit dry. You might want to cut back the sugar a bit and add an extra tablespoon of cornstarch to handle the extra moisture from frozen fruit.
• How do I stop the bottom crust from getting soggy? — Bake your pie on the lower rack or place a preheated baking sheet underneath to help the bottom crust brown. Also, use ripe but firm fruit and let your filling sit so the starch has time to work before baking.
• Can I swap cornstarch for something else? — Tapioca starch works great as a substitute (use about 2 tablespoons). Flour can work too (around ¼ cup), but expect a cloudier, softer filling.
• How do I know when the pie is done? — Look for a golden-brown crust and bubbling filling visible through the lattice. That bubbling means the starch thickened the filling properly.
• Do I need to peel the peaches and mangoes? — Peeling peaches helps create a smooth texture (a quick blanch and shock makes peeling easy). Mango skin is edible but usually removed for better flavor and texture in pie.