Gluten-Free Peach Mango Pie Recipe

An overhead view of a gluten-free peach mango pie that has been partially sliced, with one slice on a dessert plate and fresh peaches and mangoes on the table.

This gluten-free peach mango pie is a bright, fruit-filled dessert with a flaky lattice crust and a thick, juicy filling made from peaches and mangoes. Warm spices like cinnamon, ginger, and nutmeg bring out the natural sweetness of the fruit without overpowering it. The mango adds a tropical note that makes this pie feel a little more special than a classic peach pie.

The filling is simple to prepare because it does not need to be cooked on the stovetop before baking. Everything is mixed in one bowl, spooned into the crust, topped with pastry, and baked until bubbling and golden. Once cooled, the cornstarch-thickened filling sets well, so the pie slices neatly while still staying soft and juicy.

Use a homemade gluten-free pie crust for the best flaky texture. A full batch is needed because this recipe uses both a bottom crust and a lattice top. If you do not want to make a lattice, you can use a full top crust with vents cut into it, or replace the top crust with a gluten-free crumble or streusel topping.

Why You’ll Love This Recipe

No stovetop cooking required. The peach mango filling is mixed in a bowl and baked directly in the crust.
A fresh fruit combination. Peaches bring familiar summer sweetness, while mangoes add a tropical flavor that makes the pie stand out.
Fresh or frozen fruit both work. You can make this gluten-free peach mango pie even when peaches and mangoes are not in peak season. Just thaw and drain frozen fruit well before using.

An overhead view of ingredients for gluten-free peach mango pie, including peaches, gluten-free pie crust, lemon juice, cinnamon, nutmeg, water, egg, ginger, mangoes, granulated sugar, cornstarch, and vanilla.

Ingredient Notes

Gluten-Free Pie Crust – Use a full batch of gluten-free pie dough so you have enough for the bottom crust and the lattice top. A cold, buttery crust gives the pie the best texture and helps it hold its shape during baking.
Peaches – Choose peaches that are ripe but still firm. You will need about 6 medium peaches to make 3 cups of chopped fruit. Frozen peaches can also be used if they are thawed and drained thoroughly.
Mangoes – Ripe mangoes should feel slightly soft when pressed but should not be mushy. About 3 large mangoes will give you 3 cups of chopped fruit. Frozen mangoes work well when thawed and drained.
Cornstarch – Cornstarch thickens the fruit juices as the pie bakes. It is important for a filling that sets properly and slices cleanly.
Ground Ginger – Ground ginger adds gentle warmth and pairs well with both peaches and mangoes. Fresh ginger is not recommended because it changes the texture and flavor balance of the filling.
Granulated Sugar – Sugar sweetens the filling and helps draw out the juices from the fruit. These juices combine with the cornstarch to form a thick, glossy filling.
Lemon Juice – Lemon juice balances the sweetness and keeps the fruit flavor bright.

Cut Peaches and Mangoes into Chunks

For the best texture, cut the peaches and mangoes into 1-inch chunks instead of thin slices. Chunks hold their shape better in the oven, which keeps the filling from becoming mushy. They also help the cooled pie slice more neatly.

Recipe FAQs

Does the filling need to be cooked on the stovetop first?

No. The fruit, sugar, spices, lemon juice, vanilla, and cornstarch are mixed together in one bowl. The cornstarch thickens the juices while the pie bakes, so no pre-cooking is necessary.

How ripe should the mangoes be?

Use mangoes that are ripe but still firm. They should give slightly when pressed, but they should not feel squishy. Very soft mangoes can break down too much during baking.

Is a lattice crust difficult to make?

A lattice top looks impressive, but the method is simple. If a strip tears while you are weaving, gently press it back together. The egg wash helps smooth the appearance, and the baked pie will still look beautiful.

Expert Tips

Chill the crust before filling. After placing the bottom crust in the pie dish, chill it in the freezer while you prepare the filling. A cold crust is easier to handle and less likely to shrink.
Drain frozen fruit very well. Extra liquid can make the bottom crust soggy and may prevent the filling from setting properly.
Tent with foil if needed. If the lattice crust browns too quickly, loosely cover the top of the pie with foil during the final part of baking.

Storage Instructions

Refrigerator Storage

Store cooled gluten-free peach mango pie in the refrigerator for up to 5 days. Let it sit at room temperature briefly before serving, or warm individual slices in the microwave for 20 to 30 seconds.

Freezer Option

This pie freezes best after it has been fully baked and cooled. Freezing it unbaked is not recommended because the peach and mango filling releases liquid as it bakes, which can lead to a soggy bottom crust.

Freezing a Baked Full Pie

After the pie has cooled completely, place it on a baking sheet and freeze for 30 minutes to firm it up. Wrap it tightly in plastic wrap, place it in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Freezing Baked Pie Slices

Freeze individual slices on a baking sheet until solid. Wrap each slice in plastic wrap, place the wrapped slices in a freezer-safe bag, and freeze for up to 2 months.

Freezing Pie Dough

Divide the dough into two disks, wrap each disk tightly in plastic wrap, and freeze for up to 3 months. Thaw the dough overnight in the refrigerator before rolling it out.

A single slice of gluten-free peach mango pie on a dessert plate with more pie and peaches in the background.

Serving Suggestions

This gluten-free peach mango pie is a great dessert for summer meals, cookouts, and family gatherings because it can sit at room temperature for a few hours after cooling. Serve it plain, with a scoop of vanilla ice cream, or with whipped cream. The sweet peach and mango filling pairs especially well with simple warm-weather dishes and makes a beautiful finish to a casual meal.

Gluten-Free Peach Mango Pie

This gluten-free peach mango pie has a flaky crust, a golden lattice top, and a thick fruit filling flavored with cinnamon, ginger, nutmeg, lemon juice, and vanilla. It cools into neat slices and makes a fresh, colorful dessert for summer gatherings or special occasions.

Prep Time 30 minutes

Cook Time 1 hour

Cooling Time 3 hours

Total Time 4 hours 30 minutes

Servings 8 servings

Ingredients

For the Crust:

1 batch homemade gluten-free pie crust – enough for one bottom crust and one lattice top

For the Peach Mango Pie Filling:

3 cups peaches – peeled and cut into 1-inch chunks, from about 6 medium peaches
3 cups mangoes – peeled and cut into 1-inch chunks, from about 3 large mangoes
½ cup granulated sugar
¼ cup cornstarch
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Egg Wash:

1 large egg
1 tablespoon water

Instructions

Make the Filling:

Peel the peaches and mangoes, then cut them into 1-inch chunks. Place the fruit in a large mixing bowl.
Add the granulated sugar, cornstarch, ground ginger, ground cinnamon, ground nutmeg, lemon juice, and vanilla extract. Toss until the fruit is evenly coated, then set the bowl aside while you prepare the crust.

Assemble the Pie:

Preheat the oven to 425°F. Prepare one full batch of gluten-free pie crust dough.
Roll out the bottom crust into a circle about 12 inches wide and ¼ inch thick. Fit it into a 9-inch pie dish, leaving about 1½ inches of overhang around the edges.
Spoon the peach mango filling into the crust and spread it into an even layer.
Roll out the second crust and cut it into 1-inch-wide strips. Arrange half of the strips horizontally across the fruit filling.
Fold back every other strip halfway, place one strip perpendicular to them, and unfold the strips back over it. Continue weaving until the lattice top is complete.
Trim away excess dough from the lattice strips. Fold the overhanging bottom crust over the edges of the lattice and crimp with your fingers or a fork.
Whisk together the egg and water. Brush the egg wash over the lattice and the crimped edges of the pie.

Bake the Pie:

Place the pie on a baking sheet and bake at 425°F for 15 minutes.
Reduce the oven temperature to 375°F and bake for another 45 to 60 minutes, until the crust is golden brown and the filling is bubbling. Cover loosely with foil if the crust browns too quickly.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. For the cleanest slices, allow it to cool completely.

Notes

Pie Crust: This recipe uses enough gluten-free pie dough for two crusts. One crust forms the base, and the second is used for the lattice top. If using store-bought gluten-free crust, you will need two crusts.
Lattice Alternative: If you do not want to make a lattice top, use a full top crust and cut a few slits in the dough for steam to escape. A gluten-free streusel topping can also be used instead of a top crust.

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