Homemade Jollibee-Style Peach Mango Hand Pies

Why You’ll Love This Recipe

• Crispy, bubbly crust outside and lush peach–mango jam inside—just like the fast-food favorite.
• Two cooking options: deep-fried for maximum crunch or baked/air-fried for a lighter take.
• Make-ahead friendly: freeze unbaked pies and cook straight from frozen.
• Balanced sweetness with bright citrus and real fruit flavor.

Grocery List

• Produce: Ripe mangoes (about 3 medium), lemon or calamansi
• Dairy: Unsalted butter, 1 large egg, milk (for egg wash, optional)
• Pantry: All-purpose flour, granulated sugar, light brown sugar, kosher salt, baking powder, vanilla extract, cornstarch, canned peaches (in light syrup), neutral oil (for frying), white vinegar

Full Ingredients

Peach–Mango Compote

• 2 cups diced ripe mango (300 g), 1/2-inch dice
• 1 1/2 cups diced canned peaches, drained (240 g), 1/2-inch dice
• 1/3 cup granulated sugar (67 g)
• 2 tbsp light brown sugar (24 g)
• 1 tbsp lemon or calamansi juice (15 ml)
• 1/8 tsp kosher salt
• 1 tsp vanilla extract
• 1 1/2 tbsp cornstarch (12 g) whisked with 2 tbsp water (30 ml)
• 1 tbsp unsalted butter (14 g), optional for gloss

Hand Pie Pastry

• 2 1/2 cups all-purpose flour (312 g)
• 1 tbsp granulated sugar (12 g)
• 1 tsp kosher salt (5 g)
• 1/2 tsp baking powder (2 g)
• 12 tbsp cold unsalted butter, cut in 1/2-inch cubes (170 g)
• 1/2 cup ice water (120 ml), plus 1–2 tbsp more if needed
• 1 tbsp white vinegar (15 ml)

To Assemble & Cook

• 1 large egg, beaten (for sealing and egg wash; thin with 1 tsp water if desired)
• Neutral oil for frying (about 2 inches/5 cm deep; 5 cups/1.2 L in a 5–6 qt pot)
• For baking/air-frying: 1 egg + 1 tbsp milk for egg wash; coarse or granulated sugar for topping (optional)

Step-by-Step Instructions

Step 1: Make the peach–mango compote

In a medium saucepan, combine mango, peaches, granulated sugar, brown sugar, lemon juice, and salt. Cook over medium heat, stirring occasionally, until the fruit releases juices and softens, 4–6 minutes. Stir in vanilla. Whisk cornstarch with water and stream it into the fruit, stirring constantly. Simmer 60–90 seconds, until the mixture is glossy and thick enough to hold trails when you drag a spatula across the bottom. Remove from heat and stir in butter (if using).

Step 2: Cool the filling completely

Spread the compote into a shallow dish. Let stand at room temperature 10 minutes, then refrigerate uncovered until cold and thick, about 30 minutes. Cold, thick filling is crucial for cleanly sealed pies that do not burst.

Step 3: Make the pastry dough

In a large bowl, whisk flour, sugar, salt, and baking powder. Add cold butter and cut it in with a pastry blender or fingertips until pea-sized bits remain (some chickpea-sized pieces are fine). Mix ice water with vinegar. Drizzle in 1/2 cup while tossing with a fork until the dough holds together when pinched; add up to 2 tbsp more water only if dry. Turn onto a counter, press into a 1-inch-thick rectangle, wrap, and chill 45 minutes.

Step 4: Roll and cut the dough

On a lightly floured surface, roll the dough to about 1/8 inch (3 mm) thick. Trim edges square. Using a ruler and a sharp knife or pastry wheel, cut twenty rectangles measuring 3 x 5 inches (7.5 x 13 cm). Gather scraps, re-roll once if needed to reach 20 pieces. Transfer rectangles to a parchment-lined sheet and keep chilled.

Step 5: Fill, seal, and crimp

Brush a thin border of beaten egg around the edges of 10 rectangles. Spoon about 2 tablespoons cold compote in the center of each. Top with the remaining rectangles. Press out any air pockets, then firmly seal all edges. Crimp with a fork. Cut two tiny slits on top for steam. Freeze the assembled pies 10 minutes to firm up before cooking.

Step 6: Fry to golden or bake/air-fry

To deep-fry: Heat 2 inches of neutral oil to 350°F (175°C). Fry 2–3 pies at a time, 2–3 minutes per side, until deeply golden and blistered. Keep oil between 325–350°F. Drain on a rack; sprinkle with sugar if desired.

To bake: Preheat oven to 400°F (205°C). Place pies on a parchment-lined sheet, brush with egg wash, and sprinkle with sugar. Bake 15–18 minutes until golden and the filling is bubbling at the vents.

To air-fry: Preheat to 375°F (190°C). Lightly mist pies with oil, air-fry 10–12 minutes until golden, turning once if your air fryer browns unevenly.

Step 7: Rest and serve

Let pies cool 10 minutes so the syrupy filling sets and the crust stays crisp. Serve warm for that iconic, tropical burst of peach and mango.

Pro Tips

• Cold is king: chill the filling and dough, and freeze assembled pies 10 minutes before cooking to prevent leaks.
• Vent control: small slits release steam without letting filling escape; avoid overfilling.
• Consistent thickness: roll dough to 1/8 inch and use a ruler for neat, even rectangles that cook uniformly.
• Oil temperature matters: fry at 350°F; too cool equals greasy pies, too hot burns before the center heats.
• Glossy, jammy filling test: drag a spatula through the compote—if the line holds for 2–3 seconds, it is ready.

Variations

• Puff pastry shortcut: Use store-bought puff pastry rectangles (3 x 5 inches). Fill, crimp, and bake at 400°F (205°C) for 18–20 minutes.
• Ultra-crisp wrapper: Swap pastry for 6–7 inch spring roll (lumpia) wrappers. Use 1 1/2 tbsp filling, fold like an envelope, seal with egg, and fry 2–3 minutes total until blistered.
• Coconut twist: Add 2 tbsp finely shredded unsweetened coconut to the compote and a big pinch of lime zest for island vibes.

Storage & Make-Ahead

Refrigerate compote up to 5 days or freeze 2 months. Assemble pies and freeze on a sheet until solid, then bag for up to 2 months. Fry from frozen at 350°F (175°C) for 3–4 minutes per side, or bake from frozen at 400°F (205°C) for 20–22 minutes. Cooked pies keep 1 day covered at room temperature; re-crisp in a 350°F (175°C) oven or air fryer for 8–10 minutes.

Nutrition (per serving)

Approximate for one fried hand pie: 330 calories; 16 g fat; 43 g carbohydrates; 3 g protein; 3 g fiber; 17 g sugars; 160 mg sodium.