Cherry Mango Water: Recipe and How to Make It

Cherry mango water is a fruit-infused drink that takes 2 hours 10 minutes, including chilling, and makes about 1 liter, or 4 servings.

What is cherry mango water?

Cherry mango water is plain water steeped with pitted cherries and chopped mango. The fruit gives the water a gentle flavor without blending it into a smoothie or adding a sweetener.

The cherries bring a tart or sweet note, depending on the variety, while ripe mango adds a tropical aroma. For more fruit combinations, browse these berry infused water recipes.

What ingredients and ratio do you need?

Use roughly equal amounts of cherries and mango: about 1 cup of chopped fruit for every 1 liter of water. This ratio produces a lightly flavored drink; you can adjust the balance of the two fruits to suit your taste.

Ingredients

75 g pitted, halved cherries, about 1/2 cup
75 g peeled, diced mango, about 1/2 cup
1,000 mL cold drinking water, about 4 1/4 cups

Choose ripe fruit for the most noticeable flavor. Fresh sweet or sour cherries both work; sour cherries make the finished water more tart. Measure the cherries after removing their pits and the mango after removing its skin and stone.

How do you make cherry mango water?

Prep time: 10 minutes
Chill time: 2–4 hours
Yield: About 1 liter, or 4 servings

Wash the cherries and mango under running water.
Prepare the fruit by removing the cherry pits, then peeling and removing the mango stone. Halve the cherries and dice the mango.
Add the prepared fruit to a clean pitcher and pour in the cold water.
Cover the pitcher and refrigerate for 2–4 hours. Taste after 2 hours and leave it longer if you prefer a more pronounced flavor.
Strain the fruit if you like, then pour the water into glasses. Serve chilled or over ice.

For another combination, try the ai infused water generator.

The recipe makes about 1 liter of strained water, though the exact amount can vary with how much fruit you leave in the pitcher. Ice will make the drink colder but will dilute its flavor as it melts.

Why do cherries and mango pair well?

Cherries provide a bright, sometimes tart contrast to mango’s soft sweetness. Cutting the fruit exposes more surface area to the water, allowing its flavor to develop during refrigeration. If you enjoy either flavor on its own, see cherry infused water and mango infused water.

The main benefit of cherry mango water is hydration. Steeping is not the same as eating the whole fruit: some natural sugars and nutrients may move into the water, but the amount is not known, and most of the fruit’s fiber stays in the pieces. Your liver and kidneys do most of your body’s detoxification; the water supports hydration rather than performing a special cleanse.

How should you store cherry mango water?

Keep the pitcher covered and refrigerated while it steeps and after serving. Drink it within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. If you strain the fruit, keep the strained water refrigerated too; straining does not restart its storage time. Use a clean glass or utensil when serving to help keep the remaining water clean.

How can you vary cherry mango water?

Make it more cherry-forward

Use a little more cherry and a little less mango while keeping the total amount of fruit about the same. Tart cherries offer a sharper contrast if the mango is especially ripe.

Bring out the mango flavor

Use more mango and fewer cherries for a softer, more tropical taste. Dice the mango into smaller pieces before steeping, or leave the fruit in the pitcher when serving for a more noticeable fruit flavor.

Add fresh mint

Add a few washed mint leaves to the pitcher with the cherries and mango. Keep the fruit amounts the same and refrigerate as directed. Mint adds a fresh note without changing the basic cherry mango combination.