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
Equipment
- Oven or multi-fryer
- Mixing Bowl
Ingredients
- 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
- Water
Instructions
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.