This vegan peach mango pie is full of tropical flavor with a hint of cinnamon. The best part is that it’s easy to make using frozen fruit, although you can also use fresh. It’s a delicious vegan dessert that’s perfect for the spring and summer months.
We eat a lot of mangos in our house. When we can get champagne (or ataulfo) mangos, we go through several a day. The mango in this recipe elevates the classic peach pie.
If you love mangos, try out my vegan mango cobbler. It’s a family favorite.
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Why You’ll Love This Recipe
- Frozen fruit: While you can use fresh fruit, I usually use thawed frozen fruit. It’s a huge time saver and you know the fruit will be ripe.
- Tropical flavor: Peach pies are delicious, but the addition of mango gives it a unique twist. This recipe was inspired by the peach mango hand pies from Jollibee.
- Easy to make: This is an easy pie to make if you are using a ready-made, pre-rolled pie dough.
Ingredient Notes
- Peaches and mangos: I like using thawed frozen fruit in this recipe. It's so much easier! Frozen mango already comes in chunks but usually peaches come in slices. I just cut the bigger pieces of peach in half. But if you're using fresh, make sure you peel the peaches before cutting them into chunks.
- Non-dairy milk: Use any kind you’d like. It’s only used to brush on top of the pie crust to help make it shiny.
- Lemon juice: Fresh is best but I often use bottled lemon juice in this.
- Pie crust: It can be challenging finding vegan ready-made pre-rolled pie dough but I find mine in Whole Foods. They have at least 2 brands (including their 365 brand) that are made without lard that are in the frozen aisle, not refrigerated. You can also make your own. For a great pie crust recipe, try this easy vegan pie crust by Nora Cooks.
Please see the recipe card below for the full list of ingredients and amounts needed.
This pie has a yummy tropical twist. For more recipes with the flavor of summer, try my vegan hummingbird cake, vegan strawberry lemon muffins and my vegan banana chocolate chip cookies.
How To Make Vegan Peach Mango Pie
Step 1: Preheat the oven to 425°. Either make the pie dough in advance or make sure your ready-made pre-rolled dough is thawed and at room temperature.
Step 2: In a large bowl, mix together the mango and peach chunks, sugar, lemon juice, cornstarch, flour and cinnamon.
Step 3: Place the pie dough in your pie plate. Pour in the prepared fruit mixture.
Step 4: Place the other layer of pie dough on top of your fruit. Pinch the bottom and top crusts together along the sides so that it's sealed. Cut some slits in the dough to release the steam. You can also make a design or a lattice crust.
Step 5: Brush some non-dairy milk on top of the pie dough and sprinkle with coarse sugar, if you're using it. Place the pie in the oven with a baking sheet under it to catch any juice.
Step 6: Bake in the preheated oven for 20 minutes. Lower the heat to 375 and bake for an additional 50 minutes. After about 40 minutes of baking, check your pie to see if the edges are getting too brown. If so, cover the edges with aluminum foil. You can also use a pie crust shield if you have one.
Step 7: Take the finished pie out of the oven and let cool before serving. This will take at least 2-3 hours. If you slice it when it's still warm it'll be too juicy inside.
This is a great dessert to make for Easter. If you need more vegan Easter desserts, try my vegan carrot cake cheesecake and vegan lemon blueberry cake.
Expert Tips
- You may have to adjust the amount of fruit depending on your pie plate size. If you have a deep dish, you might need a little more fruit. You could need less with a shallow plate. But there's no need to adjust the other ingredients.
- Bake the pie until the crust is golden brown but without burning the edges. You can use a pie shield or use aluminum foil to cover the edges.
- Remember to let the pie fully cool before slicing it or else the filling will be too juicy.
Serving Suggestions
You can serve this pie with some vegan whipped cream or a la mode with some vegan vanilla ice cream.
Recipe and Storage FAQs
Wrap the leftover pie tightly and store it in the fridge for up to 5 days. You may want to bring it back to room temperature before serving.
You would use about 6-8 fresh peaches to make 4 cups of peach chunks. This depends on the size of the peaches. Make sure they are ripe and don’t forget to peel them.
If you can find them, I highly recommend using champagne or ataulfo mangos. Their flavor and texture are amazing! Of course, regular mangos are also delicious. I usually use frozen mangos in this recipe to make it quicker and easier.
More Vegan Dessert Recipes
If you tried this Vegan Peach Mango Pie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Peach Mango Pie
Equipment
- Pie plate
- Large bowl
Ingredients
- 4 cups peaches, cut into chunks thawed if frozen
- 4 cups mango chunks thawed, if frozen
- ⅔ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoon cornstarch
- 2 tablespoon flour
- ½ teaspoon cinnamon
- Ready-made pre-rolled or homemade pie dough for a double crust
- 1 tablespoon non-dairy milk
- sprinkle of coarse sugar optional
Instructions
- Preheat the oven to 425°. Either make the pie dough in advance or make sure your ready-made pre-rolled dough is thawed and at room temperature.
- In a large bowl, mix together the 4 cups peaches, cut into chunks, 4 cups mango chunks, ⅔ cup sugar, 1 tablespoon lemon juice, 2 tablespoon cornstarch, 2 tablespoon flour, and ½ teaspoon cinnamon.
- Place the pie dough in your pie plate. Pour in the prepared fruit mixture.
- Place the other layer of pie dough on top of your fruit. Pinch the bottom and top crusts together along the sides so that it's sealed. Cut some slits in the dough to release the steam. You can also make a design or a lattice crust.
- Brush some 1 tablespoon non-dairy milk on top of the pie dough and add a sprinkle of coarse sugar, if you're using it. Place the pie in the oven with a baking sheet under it to catch any juice.
- Bake in the preheated oven for 20 minutes. Lower the heat to 375 and bake for an additional 50 minutes. Check your pie to see if the edges are getting too brown. If so, cover the edges with aluminum foil. You can also use a pie crust shield if you have one.
- Take the finished pie out of the oven and let cool before serving. This will take at least 2 hours. If you slice it when it's still warm it'll be too juicy inside.
- Store the pie in the fridge for up to 5 days. Make sure it's tightly covered.
Notes
- I like using thawed frozen fruit in this recipe. It's so much easier! Frozen mango already comes in chunks but usually peaches come in slices. I just cut the bigger pieces in half. But if you're using fresh, make sure you peel the peaches before cutting them into chunks.
- You may have to adjust the amount of fruit depending on your pie plate size. If you have a deep dish, you might need a little more fruit. You could need less with a shallow plate. But there's no need to adjust the other ingredients.
- It can be challenging finding vegan ready-made pre-rolled pie dough but I find mine in Whole Foods. They have at least 2 brands (including their 365 brand) that are made without lard that are in the frozen aisle, not refrigerated.
- For a great pie crust recipe, try this easy vegan pie crust by Nora Cooks.
Jen says
We can't get enough mango. I love this pie because I can use frozen fruit which makes it so much easier to make. And since I hate making pie dough by hand, I buy pre-rolled dough to make it super quick to make.
brynn says
This was so delicious! The crust is so flakey!
Jen Cardenas says
So glad it worked out for you!