Blackberry Mango Basil Water: Easy Recipe

Blackberry mango basil water is a fruit-and-herb-infused drink that takes about 2 hours 10 minutes to prepare, including steeping, and yields about 4 cups.

What is blackberry mango basil water?

Blackberry mango basil water is chilled water flavored with blackberries, mango and fresh basil. The berries add a tart note, the mango brings a softer fruit flavor, and basil gives the drink an herbal finish.

It is one of many berry infused water recipes you can make in a pitcher without blending the fruit. The finished water is lightly flavored rather than thick or juice-like.

What ingredients and ratio do you need?

Use roughly equal amounts of blackberries and mango, plus a small handful of basil, for 1 liter of water. This makes a balanced starting point: the fruit is noticeable without overwhelming the herbs.

Blackberries: 75 g, about 1/2 cup
Mango: 75 g peeled and diced, about 1/2 cup
Fresh basil: 5 g, about 1/4 cup loosely packed, or 8–12 leaves
Water: 1 liter, about 4 1/4 cups

Fruit sizes and how tightly pieces fit in a cup vary, so the gram amounts are the more consistent guide. Choose ripe mango for a fuller flavor and fresh basil leaves without slimy or spoiled spots. Use a pitcher large enough to hold the water and fruit comfortably.

How do you make blackberry mango basil water?

Rinse the blackberries, mango and basil under running water.
Peel the mango, remove the pit and dice the flesh. Measure out 75 g, or about 1/2 cup.
Place the blackberries in a pitcher and press them lightly with a spoon. Add the mango and basil, gently bruising the basil leaves to release their aroma.
Pour in 1 liter, or about 4 1/4 cups, of water and stir gently.
Cover the pitcher and refrigerate for 2–4 hours. Serve chilled, straining out the fruit and basil if you prefer.

For another combination, try the ai infused water generator.

The recipe yields about 4 cups, or four 1-cup servings; the final amount can vary depending on how much water remains with the fruit. A shorter steep gives a subtler drink, while the longer end of the range brings out more flavor.

Why do blackberry, mango and basil pair well?

Blackberries give the drink a tangy edge and can lend it a pale berry color, especially when lightly pressed. If you enjoy that tart flavor on its own, blackberry infused water is a simpler option.

Mango rounds out the berries with a tropical aroma. In mango infused water, that softer fruit flavor takes the lead; here, it balances the blackberry rather than turning the water into a sweet juice.

Basil adds a fresh, aromatic contrast to both fruits. The herb is also the main flavor in basil water, but a gentle bruise is enough for this mixed pitcher.

The main benefit of blackberry mango basil water is hydration. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste; this drink does not cleanse them. Whole fruit contains nutrients and fiber, but the amount that moves into steeped water is uncertain, and most of the fiber remains in the fruit.

How should you store blackberry mango basil water?

Keep blackberry mango basil water covered and refrigerated, and drink it within 24 hours for the best flavor. Return the pitcher to the refrigerator promptly after serving rather than leaving it on the counter.

Discard it after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. If you strain out the fruit and basil, keep the strained water refrigerated too; removing the ingredients does not make it shelf-stable.

How can you vary blackberry mango basil water?

Make the blackberry flavor stronger

Use a few more blackberries and a little less mango while keeping the total fruit amount close to the original recipe. Press the berries gently for more color and a tarter taste.

Make the mango flavor more prominent

Use more mango and fewer blackberries for a softer, tropical flavor. Dice the mango into small pieces so more of its surface comes into contact with the water.

Adjust the basil

Use fewer basil leaves for a milder herbal note, or use the full amount in the recipe for a more noticeable aroma. Add the leaves whole and bruise them lightly rather than chopping them finely if you want easier straining.