Mango Apple Ginger Water: Recipe and Storage

Mango apple ginger water is water infused with mango, apple and fresh ginger; it takes 2 hours 10 minutes to make and yields about 1 liter (4 1/4 cups). For another combination, try the ai infused water generator.

What is mango apple ginger water?

Mango apple ginger water is a chilled fruit infusion with a mild ginger kick. The ingredients steep in water rather than being blended, so the result is lighter than a smoothie or juice.

Mango brings a tropical note, apple adds a crisp flavor, and ginger gives the drink a little warmth. Find more combinations in these tropical fruit infused water recipes.

What ingredients and ratio do you need?

For a pitcher, use about 1 cup of chopped fruit and 2 tablespoons of sliced ginger per 1 liter of water. The fruit measurements are approximate: pieces vary in size, so a kitchen scale gives the most consistent ratio.

Water: 1 liter (about 4 1/4 US cups)
Mango: 80 g (about 1/2 cup), peeled and diced
Apple: 75 g (about 1/2 cup), cored and thinly sliced
Fresh ginger: 10 g (about 2 tablespoons or 1/8 cup), thinly sliced

Use ripe mango for a fuller flavor and a firm apple that is easy to slice. You can leave the apple peel on after washing it; peel the mango before adding it to the pitcher.

How do you make mango apple ginger water?

Prep: 10 minutes. Refrigerated steep: 2 hours. Yield: About 1 liter (4 1/4 cups).

Wash the mango, apple and ginger under running water.
Peel and dice the mango, core and slice the apple, and thinly slice the ginger. Peel the ginger if you prefer.
Add the mango, apple and ginger to a clean pitcher, then pour in the water.
Cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Strain the water if you prefer, then serve it chilled. Keep any remaining water refrigerated.

Taste after the initial steep before deciding whether to leave the ingredients in longer. Thin apple and ginger slices expose more surface area to the water, while diced mango is easy to distribute through the pitcher.

Why do mango, apple and ginger work together?

Mango lends a soft, fruity sweetness that balances ginger’s sharper taste. The apple keeps the flavor fresh and crisp, making the combination less dominated by either ingredient. For a simpler tropical infusion, see mango infused water.

Apple can add flavor without making the water as intensely fruity as juice; explore apple infused water for another way to use it. The amount of ginger here adds a gentle bite, and you can adjust it to taste. For a ginger-forward option, see ginger water.

The main benefit of mango apple ginger water is hydration. Whole fruit contains fiber, but strained infused water does not provide the same amount as eating the fruit. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste; this drink does not replace those processes.

How should you store mango apple ginger water?

Keep mango apple ginger water covered in the refrigerator, including while it steeps. Drink it within 24 hours for the best flavor, and discard it after 2–3 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 serving it over a long period, return the pitcher to the refrigerator between servings rather than leaving it on the table.

How can you vary mango apple ginger water?

Make it milder

Use 1 tablespoon of sliced ginger instead of 2 tablespoons. Keep the fruit and water quantities the same, then taste after 2 hours.

Make it more apple-forward

Use about 1 cup of sliced apple and 1/4 cup of diced mango per 1 liter of water. Keep the ginger at 2 tablespoons, or reduce it if you want the apple flavor to stand out.

Make it more tropical

Use about 3/4 cup of diced mango and 1/4 cup of sliced apple per 1 liter of water. Choose ripe, intact mango and keep the pitcher chilled as it steeps.