Vegan Peach Mango Pie

A slice of peach mango pie on a plate with a scoop of ice cream, an orange napkin, and the pie plate.

5 from 2 votes

This delicious vegan pie is packed with peach and mango flavor. It's easy to make if you're using frozen fruit and a ready made pie crust. It's a perfect dessert for the spring or summer months!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 285kcal

Author: Jen Cardenas

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.

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