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    Home » All Desserts » Pies and Tarts

    Published: Sep 6, 2020 · Modified: Mar 31, 2022 by Anthea

    Mango Peach Pies (vegan)

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    5 from 1 vote

    Summery mango peach pie or pies with a classic buttery shortcrust and made with only 6 ingredients. Quick, easy and they happen to be vegan!

    Flatlay of mango peach pies.

    If I could capture Summer in an easy elegant dessert, it'd be these mango peach pies! They were so delicious that I honestly didn't want to share them with anyone.

    This recipe is great for using those those end of Summer fruits (or I also have a fab recipe for an easy vegan peach crisp which is oil free). And you can also these smaller pies into one larger mango peach pie!

    6 basic ingredients to make these mango peach pies

    To make these fruit pies, you will need:

    • Plain, wholemeal or spelt flour
    • Cane, raw, brown or coconut sugar
    • Vegan butter or oil
    • Fresh or canned mango
    • Fresh or canned peach
    • Tropical jam of choice (I used Bonne Maman's Peach Mango Conserve). A marmalade would work well too!
    Flatlay of unbaked mango peach pies.

    How to make vegan shortcrust pastry for these peach pies

    I prefer making shortcrust pastry in a food processor because it's easier, quicker and the ingredients combine really well without much effort.

    Pop your flour, vegan butter, sugar and a few spoons of water in a food processor and pulse til combined. The mixture may look crumbly but will stick together when you press the mixture between two fingers. If it's too crumbly, add more butter or water then pulse. If it's too wet, add more flour and pulse until combined.

    I prefer using vegan block butter in my pastry as they make the pastry easier to handle. However, spreadable vegan margarine will still work if you're in a pinch.

    Then you're one step closer to peach pie perfection!

    Do I have to use vegan butter?

    You can substitute vegan butter with solidified coconut oil if you don't mind the taste of coconut. Use refined coconut oil for a minimal coconut taste!

    Alternatively, you can sub the butter with a smaller amount of liquid oil. However, this will make the pastry more fiddly and difficult to work with. The oil doesn't 100% emulsify with the other ingredients so your pastry will not be as smooth.

    Close up of one pie with pastry cut into stars.

    Is it necessary to blind bake pastry?

    Blind baking pastry is where you put some weights onto a pie or tart base, bake it for 10 minutes, remove the weights then bake it again.

    Honestly, I really don't enjoy blind baking pastry and don't think it's 100% necessary. I find it cumbersome and I often manage to burn myself or spill the pastry weights everywhere!

    It's 100% possible to blind bake and usually get away with it. The pastry base doesn't puff up that much (and if it really really does you can flatten it with the back of a spoon).

    How to make the mango peach filling for these pies

    I made these pies when mango and peaches were not in season so used the canned variety. Even though the fruit was super soft, they worked really well!

    For convenience and taste, I mixed the fruit with a quality French conserve. The conserve adds intensity of flavour, moisture and a gelatinous texture to the filling!

    Alternatively, you could combine your mango and peach chunks with cornflour/ cornstarch and a little sugar! This will create a more solid filling which will still be delicious :).

    Spoon scooping peach mango conserve.

    How to get a shiny and glossy pastry without eggs

    A super simple and delicious way to get a beautiful shine on your pastry is to brush it with jam or conserve!

    Traditionally, many bakers brush their breads or pastry with a sugar syrup. Since there's already jam in the filling, it makes sense to also use it for the top. Plus it's one less ingredient/step rather than making a sugar syrup :).

    Close up of lattice pattern on one pie.

    Check out my other vegan mango and peach desserts

    • Vegan Mango Cheesecake
    • Vegan Mango Cake
    • Easy Vegan Peach Crisp (oil-free)
    • Vegan Nectarine Tart

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    Print Recipe
    5 from 1 vote

    Mango Peach Pies

    Summery mango peach pie or pies with a classic buttery shortcrust and made with only 6 ingredients. Quick, easy and they happen to be vegan!
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Cuisine: American, Vegan
    Servings: 4
    Author: Anthea

    Ingredients

    Pastry

    • 2 ½ cups (310g) plain, wholemeal or spelt flour*, plus extra for rolling
    • ⅔ cup (150g) vegan butter or solid coconut oil
    • 2 tablespoons (30g) chilled water
    • 2 tablespoons (25g) granulated sugar, or coconut sugar

    Filling

    • 1 ½ cups (150g) mango and peach, cubed
    • ½ cup (160g) mango or peach jam, or 2 tbsp cornflour and 2 tbsp sugar

    Instructions

    To make the pastry:

    • Add all ingredients to a bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking. Add a little more butter and water if the pastry is dry or a little more flour if the pastry is sticky. If the dough is very soft, pop it in an airtight container and chill it for at least 30 minutes.

    To make the filling:

    • Add all ingredients to a bowl and toss until combined.

    Assembling the pies:

    • Preheat the oven to 180°C (350°F). Grease 4 small pie tins. I used tins that were 10 cm wide, 2 cm deep (4 x 1 inch).
    • Dust a clean surface with flour. Divide the dough into two portions (one about 300g and the other about 200g). Set aside the smaller portion in an airtight container in the fridge.
    • Divide the larger portion of dough into 4 smaller pieces. Roll out each piece into a rough circle about ½ cm (¼ inch) thick. Carefully transfer each dough circle to the pie tins (use a rolling pin to transfer them if it's easier). Press the dough against the bottom and sides of the tins to form a crust and cut off the excess.
    • Bake the pie crusts for 10 minutes or until the surface is slightly golden brown. Set aside to cool.
    • Remove the chilled pastry from the fridge. Divide it into 4 portions and roll out each on a floured surface. Use cookie cutters and knives to create decorative patterns if desired.
    • Divide the mango peach mixtures in the par-baked crusts. Top the fillings with the remaining pastry cutting off the excess.**
    • Bake the pies in the oven for about 15 minutes or until the tops are golden brown. When the pies are still hot, brush the surface with jam, if desired
    • Enjoy the pies immediately with ice cream or yoghurt. Alternatively, store them in an airtight container in the fridge for up to 3 days.

    Notes

    * Wholemeal and spelt flour are a little more asborbent than plain flour so you may need to add in a little more butter or water to get a workable dough
    ** Roll excess dough into rounds and bake them as cookies!
     

    Nutrition

    Serving: 1 pie | Calories: 631kcal | Carbohydrates: 80g | Protein: 8g | Fat: 31g | Sodium: 247mg | Potassium: 153mg | Fiber: 3g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 4mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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    1. Christine says

      July 03, 2021 at 10:05 am

      It was exactly what I was looking for. Lets the mango (I made this with just mango) take the spotlight and the ingredients are easy.

      Reply

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    About Anthea

    Hi, I'm Anthea and welcome to Rainbow Nourishments! Here I share wholesome vegan recipes with a twist. Enjoy!

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