Jollibee Peach Mango Pie Recipe Using Hotcake Mix: Many desserts have come and gone from Jollibee’s menu, but there’s one dish that stayed and have become as iconic as Jollibee favorites such as the Chickenjoy and Jolly Spaghetti – the Peach Mango Pie. This simple yet tasty dessert has long been a staple in the said restaurant, that a trip to Jollibee would feel incomplete without sinking your teeth into this hot, sweet dessert. Emphasis on hot, as I’ve lost count how many times I’ve burned my lips and tongue from carelessly biting into this pastry!
I tried to recreate the Jollibee Peach Mango Pie recipe, but I thought it might be fun to have a little twist by using hotcake mix as the dough. This should make the recipe easier to prepare since you practically have an instant dough that’s already sweet and flavorful.
If you prefer to watch a video of the recipe, you can see it here.
Jollibee Peach Mango Pie Recipe Using Hotcake Mix
5 pcs peach halves (around 400 grams)
5 tbsp peach syrup (from can)
2 pcs medium-sized Ripe mangoes
1 tbsp cornstarch
¼ cup sugar (I used brown sugar for a more caramel-like taste)
Dash of salt
125 grams hotcake mix
For the Filling
Cut the peaches and mangoes into small cubes
In a saucepan, mix the fruits, sugar, cornstarch, and salt.
Simmer the mixture over medium heat. Stir regularly until you get a thick consistency similar to jam.
Once you get the desired consistency, remove the sauce from heat and set aside to cool.
For the Dough
In a bowl, combine the hotcake mix and water – gradually adding the water until it forms into a ball of dough.
Roll the dough into a sheet that’s around ⅛-thick, and cut into 4 equal parts.
Baking the Peach Mango Pie
Get a spoonful of the peach-mango filling and put it at the center of each dough slice.
Gently fold the dough in half over the filling, to form a rectangular shape.
Seal the edges of the pie using a fork. Use that fork to punch holes at the center of the pie as well.
Line your oven with parchment paper and gently place the peach mango pies inside.
Bake for 15 minutes, or until the pies are golden brown in color.
Since I used hotcake mix for the dough, one significant difference of my own version of the Jollibee Peach Mango Pie recipe is that mine doesn’t have a flaky crust. Instead, the outcome is a soft and warm pie that’s sweet both inside and out.
One advantage of using hotcake mix for the dough is that it lessens the preparation time because it’s as simple as adding water. And nothing’s stopping you from making other pies as well! With a bit of imagination, you can also use hotcake mix to recreate the Jollibee Ube Macapuno Pie or the Jollibee Tuna Pie too!
If you follow my recipe where I only used hotcake mix and water for the dough, then yes this version of the Jollibee Peach Mango Pie Vegan is vegan. However, we can’t tell if the actual recipe in Jollibee restaurants use eggs in preparing the dough. If you’re not allowed eggs in your vegan diet, then I suggest that you skip the Peach Mango Pie, unless you have verified with the Jollibee crew that they haven’t used eggs in the recipe.
How to Reheat Jollibee Peach Mango Pie?
To reheat this Jollibee Peach Mango Pie, simply place it in a toaster or air-fryer, and let it run for 30 seconds – 1 minute. If you’re using a microwave, you can heat it for 20 seconds or less.
What do you think of this Jollibee Peach Mango Pie recipe using hotcake mix? Try it for yourselves and share with us what you think in the comments below!