Cranberry Mango Water: Easy Infused Water Recipe

Cranberry mango water is water infused with cranberries and mango; it takes 2 hours 10 minutes, including chilling, and makes about 4 cups.

What is cranberry mango water?

Cranberry mango water is a fruit-infused drink made by steeping cranberries and mango in cold water. The cranberries bring tartness, while the mango adds a softer, fruity flavor without the need for juice or sweetener.

It is one of many berry infused water recipes you can make in a pitcher. The result is subtler than a blended fruit drink because the fruit is left in pieces rather than puréed.

What ingredients and ratio do you need?

For about 4 one-cup servings, use:

950 mL cold drinking water (4 cups)
75 g fresh cranberries (about 2/3 cup), rinsed and halved
75 g peeled, pitted mango (about 1/2 cup diced)

The recipe uses about 150 g of fruit for roughly 1 liter of water, a useful starting ratio for chopped-fruit infusions. Cup measurements for the fruit are approximate because the size of the pieces affects how they fit in the cup.

Choose ripe mango for a fuller flavor. Fresh cranberries are naturally tart, so the finished water will taste lightly fruity rather than like sweetened cranberry juice.

How do you make cranberry mango water?

Prep time: 10 minutes
Infusion time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups

Rinse the cranberries and the outside of the mango under running water. Wash your hands and use a clean cutting board and pitcher.
Halve the cranberries. Peel and pit the mango, then cut the flesh into small pieces.
Add the cranberries and mango to the pitcher, pour in the cold water, and stir gently.
Cover and refrigerate for 2 hours. Taste, then refrigerate for up to 4 hours of infusion if you prefer a stronger flavor.
Strain if desired and pour into glasses. Keep the remaining water refrigerated.

For another fruit-and-water combination, try the ai infused water generator.

Why do cranberry and mango pair well?

The sharp taste of cranberries balances the mellow sweetness of mango. Cutting the cranberries exposes their flesh to the water, while small mango pieces give more surface area for flavor to infuse.

If you prefer a sharper drink, use more cranberries and less mango. For a gentler flavor, shift the balance toward mango while keeping the total fruit quantity about the same. See cranberry infused water for a cranberry-forward option or mango infused water for a milder one.

The main benefit of this drink is hydration. Whole cranberries and mango contain nutrients, including vitamin C and fiber, but the amount that transfers into steeped water is uncertain; eating the fruit is different from drinking the strained infusion. Water supports normal body functions, while the liver and kidneys do most of the body's detoxification.

How should you store cranberry mango water?

Keep cranberry mango water covered in the refrigerator, including while it infuses. For the best flavor, drink it within 24 hours. Discard it after 2 days, or sooner if it becomes cloudy or slimy or develops a sour smell.

Straining the fruit after the infusion gives you a clear pitcher to pour from, though the water may still have a little color or fruit sediment. Keep strained water refrigerated too. Avoid leaving the pitcher at room temperature for more than a few hours.

How can you vary cranberry mango water?

Adjust the fruit balance

Use a little more mango for a softer flavor or more cranberries for extra tartness. Keep in mind that changing the fruit proportions will also change the taste of each batch.

Use frozen fruit

Unsweetened frozen cranberries or mango can stand in for fresh fruit. Thaw them in the refrigerator first, then halve the cranberries and prepare the mango as directed. Frozen fruit may soften more in the pitcher.

Add fresh herbs

Add a few rinsed mint leaves for a fresh note, then steep with the fruit in the refrigerator. Remove the leaves when the flavor suits you. Start with a small amount so the herbs do not overpower the cranberry and mango.