INGREDIENTS

• 1 sheet of puff pastry
• 2 fresh Pearson Farm peaches
• 1 large mango
• 2 teaspoons turbinado sugar
• 1 teaspoon crystal sugar
• 1 teaspoon almond milk

INSTRUCTIONS

Thaw the frozen puff pastry in fridge overnight, or out on the counter under a towel. On parchment roll out the puff pastry to make it just a little thinner.

Cut mango down either side of the pit. Using a sharp edge container, like a cocktail shaker, peel the mango. Slice mango into slices, and set aside.

Slice both peaches in half and remove pit. Flesh side down, slice peaches.

Now it is time to assemble the peach mango pie! In 2 rows, layer the peaches and mangos. I like to have flat side down on one side and flat side upon the other to create a design. You can also just create a circle design as well. Once you have filled the crust with fruit, leaving about an inch or a bit less around the edge, start to fold over and crimp the crust. At this point you can set on a baking sheet pan, or into a shallow baking dish.

Sprinkle the turbinado sugar over the fruit. Now brush the almond milk over the crust. Sprinkle the crust with crystal sugar. You can add a little extra to the fruit. Place the pastry into the freezer for about 15-20 minutes. This is important, or your pastry will not puff up!