-
Preparation
1 hour
-
Cooking
25 minutes
-
Difficulty
Medium
Have you ever tried the famous sweet and sour mango peach pie from Jollibee? With a crispy crust combined with fragrant mango peach filling, this pie not only captivates snack lovers but also becomes the perfect choice for family gatherings. Today, let’s join TasteVN into the kitchen to explore how to make this pie right at home.
Ingredients for Jollibee Mango Peach Pie For 32 pieces
All-purpose flour 1 kg Ripe mango 750 gr (about 2 fruits) Canned peaches 1 can (825gr type) Cornstarch A little (corn flour) Cornstarch 5 tablespoons (corn flour) Vegetable shortening/ lard 300 gr (or substitute with unsalted butter) Powdered milk 65 gr Water 360 ml (or unsweetened fresh milk) Cooking oil A little Eggs 2 pieces Yellow food coloring A little (optional)
How to choose ripe, sweet, and delicious mangoes
- Choose mangoes that have an even yellow color, are shiny and smooth, with beautiful, taut skin. Avoid those that are still green, have large black spots, or have bruised, dark skin, as these are signs that the mango is not ripe or has spoiled.
- Naturally ripe mangoes often have a sweet, fragrant smell, particularly at the stem. If the mango has no scent or has a very strong smell, it may have been artificially ripened.
- When touched, sweet ripe mangoes will have a moderate softness. Avoid selecting mangoes that are too hard as they are not ripe, or too soft and mushy as they may be spoiled.
- The stem area of fresh mangoes will still have sap when pressed lightly and should not be dried out. This is a sign of a freshly picked and delicious mango.
- Depending on your preference, you can choose suitable types of mangoes such as Hoa Loc mango, which is sweet and thick-fleshed; Keo mango, which is moderately sweet and sour; or Tu Quy mango, which is large, sweet, and meaty.
- This Elmich pan has a large diameter of 28 cm, a deep bowl, safe 304 stainless steel material, good heat retention, and even heat distribution, helping dishes to cook quickly without worrying about oil splattering.
- It can be used on all types of stoves, withstands temperatures up to 410°C, has a sturdy handle and is easy to clean, providing maximum convenience for cooking.
How to Make Jollibee Mango Peach Cake
-
Kneading the cake dough
You put 1kg of all-purpose flour into a large bowl, add 1 teaspoon of salt, 1 tablespoon of sugar, and then use a spoon to mix the flour mixture well. Next, add 65g of powdered milk and 300g of shortening, mix well until the flour is somewhat crumbly, then gradually add 300ml of water, kneading the dough until the mixture is well combined.
Tip: You can use fresh milk instead of water; this way, the crust will be more aromatic and richer in flavor.Crack 1 egg and add it to the flour mixture, continue kneading until the dough forms a mass that no longer sticks to the bowl, then let the dough rest for 30 – 60 minutes (depending on the weather conditions, if the temperature is low, the resting time will be longer).
-
Preparing the ingredients
For ripe mangoes, peel them and use a spoon to scrape out the flesh, then cut it into bite-sized cubes.
For the soaked peaches, strain them to separate the peaches from the soaking liquid. You can also use a knife to cut the peaches into cubes similarly to the mangoes. Keep the soaking liquid for use in the next step.
-
Cook the mango peach sauce
You pour the peach soaking water into the stainless steel pan, place it on the stove, add 150g of sugar, stir well, then turn on the heat to bring the mixture to a boil over medium heat. Mix 2 – 3 tablespoons of cornstarch with 5 tablespoons of water, stir well, and then slowly pour into the peach sauce.
Stir well and simmer until the mixture becomes clear again and thickens slightly, then turn off the heat. Add 1 – 2 drops of food coloring to the sauce to give it a nice yellow color.
Then, add all the chopped peaches and mangoes in, mix to combine the mango and peach with the sauce. Let the mixture cool a bit before shaping the cake.
-
Forming the cake
You proceed to divide the dough into equal pieces of about 60g. Crack an egg into a bowl and beat it well with a fork.
Sprinkle a little dry flour on the table, use a rolling pin to roll the dough out thin, then use a brush dipped in the egg mixture to coat around the edge of the dough.
Scoop 3 – 4 teaspoons of mango peach sauce into the center of the dough, then carefully wrap it up and use a fork to press the edges of the cake for a nice finish.
Tip:- After forming the cakes, you can store them in the freezer refrigerator for up to 1 month. When you want, just take the cakes out to fry.
- Frozen cakes will have a crispier crust when fried compared to unfrozen ones, so if you prefer a cake with a crispy crust, be sure to keep the cakes in the freezer for a few hours before frying.
-
Fry the mango peach cake
Put a pan on the stove, add about 500ml of cooking oil to the pan, heat the oil until hot, then drop the cakes in to fry over medium heat until golden and crispy, then take the cakes out to drain the oil and it’s done.
-
Final product
This mango peach cake recipe will yield 32 pieces. When broken, you will see the cake’s crust is golden, crispy on the outside, soft on the inside, with a sweet and sour mango peach sauce that is just right.
If you have fallen in love with Jollibee’s mango peach cake, then get into the kitchen and make it right away with this recipe.
With just a few simple steps, you have completed the Jollibee mango peach cake which is sweet and sour, delicious right in your kitchen. The characteristic flavor from the smooth mango peach filling combined with the crispy crust will definitely delight the whole family. Try it today and share the joy of cooking with your family.
