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Air Fryer Peach Mango Pocket Pies (Jollibee-Inspired)

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Who doesn’t love a good pie? Especially when it’s filled with a delicious peach mango filling, wrapped in a flaky pastry, and cooked to a perfect golden brown.

There is a white rectangular tray with 6 rectangular peach mango pies on it. The front pie is cut in half . There is a peach and a mango laying next to the tray. Items are on a wood surface. this …

These Air Fryer Peach Mango Pocket Pies are a sweet treat that combines fresh fruit and store-bought pie crust that will soon become one of your favorite things to make!

This simple recipe allows you to enjoy the sweet flavors of fresh peaches and fresh mangos without spending too much time in the kitchen.

Prep Time: 25 minutes (10 minutes when using canned or frozen fruit)

Cooking Time: 10-12 minutes

Total Time: 40 minutes

Preparation Level: Beginner +

Servings: 8

What is Jollibee?

Jollibee is a Filipino chain of fast-food restaurants that currently has over 70 locations in the US. It’s known for its fried chicken, burgers, and delicious hand pies.

There is a square white plate with4 baked peach mango rectangular pies stacked on it. There is a spoonful of peach slices on the plate. Plate is on a white surface.

Reasons to Love Air Fryer Peach Mango Pocket Pies

1. Healthier Option: Air frying uses a lot less oil than deep frying. 

2. Convenience: Not only is this recipe delicious, it’s also quick and simple!

3. Great for Any Occasion: These pocket pies are easy to transport, making them a great dessert for picnics, parties, and on-the-go snacks.

4. Flavor: The combination of fresh peaches and mangoes creates an incredibly sweet and tangy filling that bursts with flavor.  

5. Kid-Friendly: These peach mango hand pies are easy and fun to make. It’s a recipe that kids can get involved in assembling the pies and a great way to get kids to enjoy more fruit in a dessert that they will love!

Ingredients

Ingredients for Pie: a box of puff pastry sheets, 2 fresh mangos, 3 fresh peaches, and a 1 fresh lemon. There are 3 clear bowls. One has white sugar, one has brown sugar, and one has white powdered cornstarch. There is a brown egg in a white bowl. There are 3 very small clear glass bowls. One has vanilla, one has ground cinnamon and one has salt in it. Items are on a white surface.
  • Pie Dough – 1 box of store-bought puff pastry at room temperature.
  • ​Fruit – Fresh is best but every fruit has its season. Frozen fruit can be substituted. 
  • Sugar – I use a combination of both white sugar and light brown sugar.
  • Ground cinnamon
  • Dash of salt
  • Fresh lemon juice
  • Cornstarch – Acts as a thickening agent
  • Pure vanilla extract
  • 1 Egg
    • All-purpose flour (to lightly dust the working area for pastry)
    • Optional – decorative/coarse sugar

    How To Make Fruit Pocket Pies

    There is a wooden board with a mound of diced peaches and a mound of diced mangoes. Board is on a white surface.
    There is a black sauce pan with cut up peaches and mango. There are clear glass bowls with ingredients in them. There is a half of lemon. All items are on a white surface.
    • Peel and dice the fresh peaches and mangoes. (1 cup per fruit) Recipe Tip: You will need approximately 3 ripe peaches and 2 mangoes depending on their size.
    • Heat a medium pan over medium heat.
    There is a black sauce pan with cut up peaches and mango. There is white sugar, brown sugar, cornstarch, ground cinnamon, and lemon juice sprinkled over the top of the fruit. Pan is on a white surface.
    There is a black sauce pan with a cooked peach mango sauce in ti. There is a wooden spoon resting in the pan. The pan is on a white surface.
    • Add the peaches, mango, sugars, cinnamon, pinch of salt, cornstarch, and fresh lemon juice.
    • Cook for 2 to 3 minutes, stirring often.
    • Reduce the heat to simmer and allow the fruit mixture to simmer for 5-6 minutes until thickened, occasionally stirring.
    • Remove from the heat, stir in the vanilla extract, and allow the mixture to cool down. Recipe Tip: Place the fruit mixture in the fridge for 5 to 10 minutes to speed up the cooling process. You want the filling to be thicker so it doesn’t seep out of the edges of the pie when assembling.
    There is a large rectangular piece of white parchment paper. There is a rectangular piece of pie dough on the parchment paper. There is a round cutting tool laying next to the dough. There is a brown rolling pin laying on the other side of the dough. There is a very small clear bowl with white flour in the background. Items are on a white surface.
    There is a large rectangular piece of white parchment paper. There is a rectangular piece of pie dough on the parchment paper. The dough has been cut into 8 small rectangles. Items are on a white surface.
    • On a lightly floured surface (I use a large piece of parchment paper on the countertop), use a rolling pin and lightly press out one sheet of puff pastry into a slightly larger rectangle. 
    • Cut the pastry into 8 smaller rectangles, approximately 4×6 inches in size. 
    There is a large rectangular piece of white parchment paper. There is a rectangular piece of pie dough on the parchment paper. The dough has been cut into 8 small rectangles. There is spoonful of peach mango pie filling on 4 of the rectangle dough pieces. Items are on a white surface.
    There is a white piece of parchment paper with 4 rectangular unbaked peach mango pocket pies on it. There is a fork resting on the parchment paper. Items are on a white surface.
    • Spoon a generous amount of the peach and mango filling onto one half of each pastry rectangle. Leave a small border around the edges for sealing.
    • Repeat with the second sheet of puff pastry.
    • Lay the other half of the pastry over the filling, creating a rectangle. 
    • Use a fork to press the edges together around the rectangle and seal the pastry.
    There is a white piece of parchment paper with 4 rectangular unbaked peach mango pocket pies on it. Each pie has been brushed with an egg wash. There is a small red pastry brush and a small white bowl with whisked egg in it on the parchment paper. Items are on a white surface.
    There is a rectangular unbaked peach mango pocket pie in a shallow wire basket. The basket is on a white surface.
    • In a small bowl whisk an egg and 1 tablespoon of water together.
    • Brush the tops with the egg mixture.
    • Optional – sprinkle with decorative/coarse sugar.
    • Spray the air fryer basket with cooking oil spray.
    • Working in batches as necessary, use a large pancake tuner and arrange the pies in a single layer in the basket of an air fryer.
    There is a shallow rectangular wire basket with 4 baked rectangular peach mango pies in it. Basket is on a white surface.
    • Cook at 350°F until golden brown.
    • Transfer pies to a cooking rack.
    • Serve warm or at room temperature.

    See the recipe card below for complete measurements and cooking times.

    Storing

    To store leftover Peach Mango Pies, place them in an airtight container on your counter at room temperature for about three days. 

    How To Reheat

    Place fruit pocket pies in the oven or toaster oven for a few minutes to crisp back up. 

    There is a square white plate with a rectangular peach mango pie on it. There are sliced peaches and a dollop of whipped cream on top of the pie. There is a white rectangular tray with 4 rectangular peach mango pies on it in the background. Items are on a white surface.

    Like this recipe?

    Leave a comment and let me know if you made it!

    Also, check out more easy desserts to make!

    These Air Fryer Peach Mango Pocket Pies are an easy and delicious addition to your dessert list. They’re a wonderful alternative to traditional fried hand pies. So next time you’re craving something sweet and fruity, give this pie recipe a try. Happy baking! 

    Cheers, Laura Belle

    Yield: 8 to 10

    Air Fryer Peach Mango Pocket Pies (Jollibee-Inspired)

    There is a white rectangular tray with 6 rectangular peach mango pies on it. The front pie is cut in half . There is a peach and a mango laying next to the tray. Items are on a wood surface.

    These Air Fryer Peach Mango Pocket Pies are a sweet treat that combines fresh fruit and store-bought pie crust that will soon become one of your favorite things to make!

    Prep Time 25 minutes
    Cook Time 10 minutes
    Additional Time 5 minutes
    Total Time 40 minutes

    Ingredients

    • 1 box of store-bought puff pastry sheets, qty: 2 sheets at room temperature
    • 2 fresh mangoes: rinsed, dried, peeled, and diced (Approximately 1 cup)
    • 3 fresh peaches: rinsed, dried, peeled, and diced (Approximately 1 cup)
    • ​1/4 cup granulated sugar
    • 1/4 cup light brown sugar (lightly packed)
    • 1/4 teaspoon ground cinnamon
    • Dash of salt (1/8 teaspoon)
    • The juice of 1/2 of lemon (about 1 tablespoon)
    • 2 tablespoons cornstarch
    • 1/2 teaspoon vanilla extract
    • 1 large egg
    • 1 tablespoon water
    • Optional - decorative/coarse sugar
    • 1-2 tablespoons all-purpose flour (to lightly dust the working area for pastry)

    Instructions

    1. Rinse and dry fresh fruit.
    2. Peel and dice the fresh peaches and mangos. 
    3. Heat a medium pan over medium heat.
    4. Add the peaches, mango, white sugar, brown sugar, cinnamon, pinch of salt, cornstarch, and fresh lemon juice.
    5. Cook for 2 to 3 minutes. Stirring often.
    6. Reduce the heat to simmer and allow the fruit mixture to simmer for 5-6 minutes until thickened, occasionally stirring.
    7. Remove from the heat, stir in the vanilla extract, and allow the mixture to cool down. You want the filling to be thicker so it doesn't seep out of the edges of the pie when assembling them.
    8. On a lightly floured surface, use a rolling pin and lightly press out one sheet of puff pastry into a slightly larger rectangle. 
    9. Cut the pastry into 8 smaller rectangles, approximately 4x6 inches in size. 
    10. Spoon a generous amount of the filling onto one-half of each pastry rectangle. Leave a small border around the edges for sealing.
    11. Repeat with the second sheet of puff pastry.
    12. Lay the other half of the pastry over the filling.
    13. Use a fork to press the edges together around the rectangle and seal the pastry.
    14. In a small bowl whisk an egg and 1 tablespoon of water together.
    15. Brush the tops with the egg mixture.
    16. Optional - sprinkle with decorative/coarse sugar.
    17. Lightly spray the air fryer basket with cooking oil spray.
    18. Working in batches as necessary, use a large pancake tuner and arrange the pies in a single layer in the basket of an air fryer.
    19. Cook at 375 F until golden brown, approximately 10 to 12 minutes. Flipping halfway through cooking.

    Notes

    Helpful Tools and Equipment

    • Cutting board
    • Large kitchen knife
    • ​Measuring spoons
    • Medium saucepan
    • Wooden spoon or rubber spatula
    • Rolling pin
    • Pancake turner
    • ​Oven mitts
    • Cooling rack

    Storing: To store leftover Peach Mango Pies, place them in an airtight container on your counter at room temperature for about three days. 

    To reheat: Place fruit pocket pies in an oven or toaster oven for a few minutes to crisp back up. 

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Laura @ Join me in the Kitchen
    Cuisine: American / Category: Desserts

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