Recipes and Cooking Peach-Mango Pie 5.0 (1) Add your rating & review Our Peach-Mango Pie recipe is a sweet, tropical treat. Artfully combine the delicious flavors from fresh peaches and mangoes in the homemade, flaky pie crust for a truly delightful dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 31, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 50 mins Cool Time: 2 hrs Total Time: 3 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients Pastry 2 ½ cup all-purpose flour 1 teaspoon salt ¾ cup shortening ½ cup milk Filling 1 cup sugar 2 tablespoon all-purpose flour ¼ teaspoon each ground ginger and ground cinnamon ⅛ teaspoon ground nutmeg 3 cup thinly sliced peeled fresh peaches or frozen unsweetened peach slices, thawed 3 cup sliced, seeded, and peeled fresh mangoes 2 teaspoon fresh lime juice (optional) 1 egg white 1 tablespoon water Directions Pastry In a bowl combine flour and salt. Cut in shortening until pieces are pea size. Sprinkle milk 1 tablespoon at a time over mixture, toss with fork, until moistened. Gather into a ball; knead gently. Divide in half. On a lightly floured surface, roll one ball into a 12-inch circle. Transfer to a 9-inch pie plate. Cover; set aside. Filling Preheat oven to 375°F. Combine sugar, flour, spices and 1/4 teaspoon salt. Add fruit; toss. Transfer to pastry-lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12-inch circle. Cut slits in pastry; place on filling. Trim to 1/2 inch beyond edge; fold under bottom pastry. Crimp edge. Combine egg white and 1 tablespoon water. Brush over pie. Sprinkle with 1 teaspoon coarse sugar. Place pie on middle oven rack with a foil-lined baking sheet on rack below. Bake 50 minutes. If crust edges are browning quickly, cover crust edges with foil the last 20 to 25 minutes of baking. Cool on baking rack. Serve with vanilla ice cream, if desired. Blaine Moats Rate it Print Nutrition Facts (per serving) 489 Calories 20g Fat 73g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 489 % Daily Value * Total Fat 20g 26% Saturated Fat 5g 25% Cholesterol 1mg 0% Sodium 380mg 17% Total Carbohydrate 73g 27% Total Sugars 40g Protein 6g Vitamin C 26.6mg 133% Calcium 40.4mg 3% Iron 2.2mg 12% Potassium 289mg 6% Fatty acids, total trans 3g Folate, total 104.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.