Making Jollibee’s beloved peach mango pies at home? Not worth it. We tried.
Instead, here's something seven times easier: a no-bake frozen peach mango pie. Essentially a creamy peach mango float lined with a graham cracker crust, like a cheesecake. The first version of this recipe used fresh fruit, which soaked the pie with excess juices. Easy fix: cook the peach mango filling to a jammy consistency with a cornstarch slurry.
A peach mango pie you can actually make at home: jammy fruit filling sandwiched between sweet cream, layered in a graham crust and frozen until set.
Make crust mixture: Combine graham cracker crumbs and melted butter in a mixing bowl. Season with a pinch of salt. Mix until crumbs are evenly moistened. The mixture should hold together when pressed.
Form crust: Transfer crumb mixture into an 8– or 9–inch pie plate. Press crumb mixture firmly and evenly up the sides and across the bottom of the plate. Tip: Form the sides of the crust first, then even out the bottom with the bottom of a measuring cup. Freeze while you prepare the cream and filling so the crust sets solid.
Cook filling: Combine peaches and mangoes in a saucepan or small skillet over medium heat. Cook until fruit starts to soften and release juices, then add sugar and lemon juice. Stir to combine. Continue cooking until thickened slightly, about 8–10 minutes.
Combine cornstarch and water in a small dish to make a slurry. Stir in slurry and cook filling until thick, glossy, and spoonable, about 1–2 minutes more. Remove filling from heat and let cool completely before using.
Make cream layer: Add softened cream cheese to a mixing bowl. Beat until smooth. Add condensed milk and mix until fully combined.
In a separate bowl, whip Nestlé All-Purpose Cream until thick and fluffy. Gently fold whipped cream into the cream cheese mixture until smooth and airy.
Assemble pie: Spread a thin, even layer of cream over the frozen graham crust. Add a layer of cooled peach mango filling and spread evenly. Top with another layer of cream. Repeat layers as needed, ending with cream on top. Cover with plastic wrap and freeze until firm but sliceable, 4 hours to overnight.
Decorate and serve: Unwrap pie and decorate the top with sliced mangoes, arranging them in a circle around the edges and at the center. Let pie soften at room temperature for 5–10 minutes before slicing. Serve cold.
Peaches and mangoes can vary wildly in sweetness, depending on ripeness or preparation (fresh, canned, frozen). Canned peaches, for example, tend to be sweeter than frozen peaches because of the syrup. Adjust the sweetness of your filling to taste—you want a nicely sweet and fruity filling with just a hint of tartness.
