Jollibee Good
Jollibee pies are so good. We had to come up with a practical peach/mango pie recipe, to enjoy them more often. This of course is not to take away from our popular Filipino fast food chain. Any chance that we can get, we definitely help support the dapper, red bee. Unfortunately here in AZ, it’s a bit of a journey to get there.
I remember loving the McDonald’s apple pie when I was a kid. Biting through the warm deep fried pastry crust to get to the gooey apple filling was a taste bud explosion. Oh and those carboard container were part of the experience too. At some point they changed the recipe and I stopped ordering them.
The first time we went to Jollibee, of course we had to order everything. You cannot say enough about their food. Our kids are not big eating chicken off of the bone kids but they make an exception with Jollibee chicken. I remember reaching into the bag to find that the pies were in familiar boxes. One bite and I thought, “This is the McDonald’s apple pie but even better because it has mangoes in it!” The peaches are good too but mangoes! Are you kidding me?!
With the distance between us, we knew that we had to come up with a practical peach/mango pie recipe. We wanted to make a practical for a few reason. One, we wanted to make sure that the availability of the ingredients were in existence and year around. Two, we wanted to be sure that the recipe was feasible for all. Lastly, we just wanted to see if we could do it.
Practical Peach/Mango Pie Recipe
The Ingredients
The bulk of the ingredients make up the peach/mango filling. Other than that, you have your deep frying oil and puff pastry sheets. This is a good starting point. Let’s celebrate that you are cutting cutting out a good chunk of time by not having to make your own puff sheets from scratch. If you want to collect an award for making everything from scratch, by all means go for it. Although time consuming, puff pastry sheets are not hard to make. Luckily, puff pastry dough is sold in stores.
Check your frozen baking goods section in your freezer aisles at your local grocery store. We have used the Pepperidge Farms brand dough. The box will have to sheets that are perfect to cut into fourths for each pie. I have also seen individual, 5″x5″ sheets at the Asian markets. I prefer these because they’re a good size and ready to go. The size and shape of the pies that you make is up to you. Just keep in mind that size matters when deep frying. Even if you don’t have the right oil temp (between 350 F – 375 F), you can easily burn the outside and still have a cold middle.
Using the Right Oil
Of course, I am going to have to take a minute to talk about what oil to use. In retrospect, there is nothing more wasteful than the use of oil for deep frying. One, it isn’t the healthiest means of cooking and you really shouldn’t reuse the oil more than a few times. The flour on the puff pastry sheets will burn off into the oil. To keep it clean for the next use, you would have to strain it through cheese cloth or very fine meshed strainer. If you can, opt for the more healthier side to deep frying oil. Of course, these ones are going to be on the more expensive side. An easy middle choice is Canola, which is low in price and has a high smoke point.
For more information on using the right oil, click here.
The Filling
The filling is the star of the show. There is nothing better than biting through that crisp crust and getting a taste of that warm, sweet and tangy filling. Complimentary tastes and textures. For year around availability, our recipe uses diced, canned peaches and frozen mango cubes. Depending on the brands that you buy, you may have to cut down your fruit a tad bit more, to make it easier to form your pies.
The salt, sugar and cinnamon help solidify the flavor as you bring it to a simmer. Thickening agents can be tricky. I have found myself whisking endlessly and adding more liquid to sauces, trying to work with different starches. There have been times when I have ended up with a big bowl gravy, when the original recipe was supposed to yield a couple of cups. A cool trick is to mix the tapioca starch with the water well before adding to the pot. This was you won’t have to deal with dozens of tapioca clumps in the midst of fruit chunks. That wouldn’t be fun.
As far as the actual making of the pies, if you know how to fold a piece of paper, you have experience.
So without further ado, here is our practical peach/mango pie recipe. Also, stay tuned for our Haupia Pie recipe.
Enjoy and feel free to send us pictures of your Peach/Mango Pies!
Masayang Pagluluto!
Kain na tayo!
Peach Mango Pies Jollibee Copycat
Ingredients
- 1 can peaches 15.25 oz can, drained and chopped into cubes. Set syrup aside
- 10 oz frozen mangos thawed, chopped into cubes
- ¼ cup peach syrup
- 3 Tbsp white sugar
- 4 tsp tapioca powder dissolved in 1 tbs water
- 1 tsp cinnamon
- 1 Tbs butter
- 1 pinch salt
- 2 sheets Pastry Puff Sheets thawed
- 1 egg white
- 2 cups cooking oil for frying
Instructions
Peach Mango Filling
- In a pot on medium high heat combine peaches, mangos, peach syrup, sugar, cinnamon powder, butter and pinch of salt.
- Stir well. Add Tapioca powder dissolved in water
- On low medium heat, simmer until filling thickens to a jam consistency.
Assembling
- Lay the pastry sheets open and divide up into 12 equal pieces
- Scoop 2 spoonfuls onto the pastry sheet and brush egg wash around the edges and fold over.
- Use a fork to press down to seal all around the edges.
- Take your assembled pies and freeze overnight
Frying pies
- Heat oil on medium. Place one frozen pie at a time into hot oil for 3-5 minutes.
- Drain and let cool before eating.
Notes
