Introduction

Mango Strawberry Hand Pies are a delightful, portable treat perfect for any occasion. These sweet and easy-to-make pies combine juicy mangoes and fresh strawberries inside a flaky crust. Enjoy a burst of tropical flavor in every bite!

Mango Strawberry Hand Pies Recipe - Recipe Image

Ingredients

Store-bought refrigerated pie crusts (like Pillsbury or similar brands)
Ripe mangoes (Ataulfo or Alphonso recommended)
Fresh strawberries
Granulated sugar
Cornstarch (or tapioca starch)
Fresh lemon juice
Vanilla extract
Egg (for egg wash)
Turbinado sugar (optional)

Instructions

Step 1: Peel and dice ripe mangoes into roughly 1/2-inch pieces. Wash, hull, and dice strawberries to a similar size. In a medium bowl, combine the mangoes and strawberries with granulated sugar, cornstarch (or tapioca starch), fresh lemon juice, and vanilla extract. Stir until well coated and let sit for 10-15 minutes at room temperature.
Step 2: Remove refrigerated pie crusts from the fridge about 10-15 minutes before use. Unroll one pie crust on a lightly floured surface and cut out 4–6 shapes using a knife or cookie cutter. Gather scraps, re-roll gently, and cut more shapes as needed.
Step 3: Place dough shapes on a parchment-lined baking sheet. Spoon 1-2 tablespoons of fruit filling onto one half of each piece, leaving a 1/2-inch border. Moisten the edges with water using your finger. Fold the dough over the filling and press edges together with a fork to seal. Cut 2-3 small slits on top of each pie for ventilation.
Step 4: Preheat oven to 400°F (200°C). Whisk an egg with a teaspoon of water or milk for egg wash and brush over the pies. Optionally, sprinkle turbinado sugar on top. Bake for 18-25 minutes until the crust is golden brown and filling bubbles through vents.
Step 5: Transfer hot hand pies to a wire rack and let cool for 30-60 minutes. Serve warm or at room temperature.

Tips & Variations

Use firm, ripe mangoes and fresh strawberries for the best flavor and texture.
Substitute cornstarch with tapioca starch for a clearer, glossy filling.
For added spice, mix a pinch of cinnamon or ginger into the fruit filling.
Try different fruit combinations like peach-blueberry or apple-raspberry for variety.
If you prefer a vegan option, use a plant-based egg wash or milk alternative to brush the crust.

Storage

Store cooled hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a 350°F (175°C) oven for 5-10 minutes until heated through and crust is crisp. Avoid microwaving to keep the crust flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hand pies ahead of time?

Yes, you can prepare and assemble the hand pies in advance. Keep them covered in the refrigerator and bake on the day you plan to serve for best freshness and flaky crust.

What if I don’t have refrigerated pie crusts?

You can use homemade pie dough or puff pastry as a substitute. Just ensure the dough is chilled before cutting and assembling to achieve the best texture.

Mango Strawberry Hand Pies Recipe

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These Mango Strawberry Hand Pies are a delightful and easy-to-make sweet treat featuring a juicy blend of ripe mangoes and fresh strawberries encased in flaky store-bought pie crusts. Perfect for dessert or a snack, these hand pies offer a satisfying balance of sweetness with a hint of tartness, baked to golden perfection and optionally topped with a crunchy sprinkle of turbinado sugar.

Author: Ella
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8–12 hand pies (depending on size and number of crusts used) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruit Filling

2 ripe mangoes (Ataulfo or Alphonso), peeled and diced (approximately 1/2-inch pieces)
1 cup fresh strawberries, washed, hulled, and diced
1/4 cup granulated sugar
2 tablespoons cornstarch (or tapioca starch)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Pie Crust and Toppings

2 store-bought refrigerated pie crusts (such as Pillsbury or similar brand)
1 egg (for egg wash)
1 teaspoon water or milk (to mix with egg for egg wash)
Turbinado sugar (optional, for sprinkling on top)

Instructions

Prepare Your Fruit Filling: Peel and dice mangoes into small 1/2-inch pieces. Hull and dice strawberries similarly. In a medium bowl, gently mix together diced mangoes and strawberries. Add granulated sugar, cornstarch or tapioca starch, fresh lemon juice, and vanilla extract. Stir to combine until fruit is evenly coated. Let the mixture rest at room temperature for 10 to 15 minutes to macerate and thicken.
Prepare the Pie Dough: Remove refrigerated pie crusts from the fridge about 10-15 minutes before shaping to soften. Unroll one crust on a lightly floured surface. Using a sharp knife or cookie cutter, cut out 4 to 6 dough pieces, re-rolling scraps as needed to make more shapes.
Assemble Your Hand Pies: Place dough cutouts onto a parchment-lined baking sheet. Spoon 1-2 tablespoons of the fruit filling onto one half of each dough piece, leaving about a 1/2-inch border around edges. Lightly moisten edges with water using a finger. Fold the other half of the dough over the filling and press edges together firmly. Use a fork to crimp and seal edges decoratively. Cut 2-3 small vents on top of each pie for steam release during baking.
Bake the Hand Pies: Preheat oven to 400°F (200°C). In a small bowl, whisk egg with water or milk to create an egg wash. Brush the tops of each hand pie gently with the egg wash. If desired, sprinkle a pinch of turbinado sugar over the tops for a crunchy finish. Bake in the preheated oven for 18 to 25 minutes, or until crusts are golden brown and filling is bubbling through vents.
Cool and Enjoy: Remove hand pies from oven and carefully transfer to a wire rack to cool completely. Allow pies to cool for 30 to 60 minutes. Serve warm or at room temperature for best flavor and texture.

Notes

Using Ataulfo or Alphonso mangoes is recommended for their sweetness and smooth texture, but you can substitute with other ripe mango varieties.
If you prefer a thicker filling, let the fruit mixture sit longer or add a bit more cornstarch.
Ensure edges are well sealed to prevent filling from leaking during baking.
Turbinado sugar topping adds a nice crunch but is optional.
These hand pies can be frozen before baking; just add a few extra minutes to the bake time if baking from frozen.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

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