Peach Mango Pocket Pies
Wake up to a brighter morning with these delicious Peach-Mango Pocket Pies. This is the easy version using ready-made puff pastry sheets. 
Peach-Mango Pocket Pies or simply peach mango pie is a popular dessert from a fast-food restaurant in the Philippines, called Jollibee. This is our local version of Mc Donald’s. It is truly a delicious treat and one I usually indulged in whenever we go there to eat or even for a take-out. The combination of peach and mango could not be more perfect and the light, crispy fried crust that encloses is enough to make you want to have a bite as soon as it’s heavenly aroma hits you in the face. Believe, I’ve burned my mouth (and esophagus) countless of times from these.
I know this recipe is a bit of a cheat but who has time to make puff or flaky pastry anyways. But if I were to make the dough from scratch, then I would definitely do it using this equally easy flaky pie crust recipe. Or I would also use the same dough I use to make my chicken empanada.
This Peach-Mango Pie recipe is actually requested by one of our readers. Unfortunately, I am not able to find the message. I’ve searched my emails, blog comments, and Facebook page and other social media and I can’t find it so I hope this reaches you and feel free to comment because it is really driving me crazy when I look for things and can’t find them (*sigh*) Sign of aging, you think? Nah, I am really just forgetful and a mess (of excitement and stress) at the moment from all the things running in my head about our imminent migration back to my homeland! See you soon, Philippines!
Peach Mango Pocket Pies
Ingredients
- 1 cup canned peaches - cut into cubes
- 1 cup ripe mango - cut into cubes
- 1 tablespoon cornstarch
- 1/4 cup sugar
- dash of salt
- 5 tablespoons peach syrup
- 1 puff pastry sheet
- oil - for deep frying
Instructions
- In a small bowl, mix the cornstarch and sugar together.
- In a saucepan or small pot, combine the peaches, mangoes, sugar-cornstarch mix, salt, and the syrup from canned peaches. Mix well. Bring to a simmer over medium heat and continue cooking for 3-5 minutes or until it becomes really thick like jam.
- Remove from heat and let it cool down to room temperature.
- Lay the puff pastry on a flat surface. Scoop three separate spoonfuls of the filling and lay it on top the puff pastry sheets as shown in the photos. Fold the pastry sheet over the fillings and push the edges down to close in the fillings. Cut into three pocket pies and seal the edges.
- Transfer the pocket pies on a baking sheet or a plate and place in the fridge for at least 6 hours or overnight.
- Heat enough oil for deep frying over medium heat. Fry the pocket pies in hot oil while still frozen, 3-4 pieces at a time until golden and crisp, about 3-5 minutes. Transfer cooked pocket pies on a plate lined with paper towels to rid of excess oil.
Hi Bebs,
I have been following your page and have made a lot of good food using you recipes. Just ine question on this pocket pies. If i bake these, is it necessary to have them frozen or i can just bake them right after making the pocket pies.
Hi Cherry, Yes you can bake them after making them but they are best fried and I find that freezing them before frying helps to keep the shape.
i’ve tried before other peach mango recipes til i found your page, i will try your recipe soon! 🙂 i can also suggest to add some cinnamon for flavour and aroma. :))
Hi. Thanks for posting great recipes! This one is in my fave list.
Can i bake it instead of fry? Any tips? Thanks! 🙂
Hi Mia, I am pretty sure you can bake them too. Bake at 200°C for 10-20 minutes or until the pastry starts to puff then lower to 180°C and bake until golden and cooked through.
Hi, just ordered the ingredients and I am very excited to make some! I just have one question. If I make a batch and store it in the freezer and, just gradually consume it (like fry 1 or 2 pcs at a time), how many days or weeks can I keep it frozen before it spoils? Thank you.
I would say it should last a couple of weeks if it is stored properly in the freezer. I suggest you divide them in smaller quantities so you just take out from the freezer what you need.
Can’t wait to try this! It’s added to my “must make” list of your recipes.
hi there…
I am also a Filipina living in Germany for almost 3 years now, with my husband and a 2 year old daughter.. and boy am i glad to found your page!
This peace mango pie is what i have been craving for.. the jollibee version.. I have only tried apple pockets. but i have baked them.. i would like to ask if you tried this peach mango pie by only baking. and did they have the same yummy taste as the fried version?
thank you so much for the time.. I am looking forward to checking out your other filipino recipes.. I am eyeing on the Suman and Longanisa.. hmmmmmm… now I am getting hungryyyy!!! hehe
by the way, do you have a youtube channel?
Thank you so much for the recipes!
raw
Hi Raw,
I hope you are enjoying Germany. I’ve lived there for 5 years and we very recently moved to the Philippines. I know first hand how hard it is to miss home and crave for Filipino food. I do hope my recipes help you somehow. Here is the link to our Youtube channel https://www.youtube.com/c/FoxyFolksyM1005
Hi just want to clarify. When outting back in the fridge meaning freezer or refrigerator inly? Coz u said while frozen fry it?
Hi Fercy, thanks for mentioning that. It should be in the freezer. ????
Thanks for this recipe! I actually made it couple of times already and me and my husband loves it! He has been asking me to make it pretty much everyday! Sweettoptg problems! ???? I can just make a bunch of em and keep in the freezer n fry it whenever! I should start doing that.. and my hubby asked me to add creamcheese in one of em he likes it too!! ????????????????