Jollibee Peach Mango Pie Recipe Using Hotcake Mix
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.
Servings: 8 pies
Oven or multi-fryer
- 5 pcs Peach Halves (around 400 grams)
- 5 tbsp peach syrup from can
- 2 pcs Medium-sized Ripe mangoes
- 1/4 cup 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 he 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.