Mango Apple Water: Recipe and How to Make It

Mango apple water is water infused with fresh mango and apple; it takes 2 hours 10 minutes to 4 hours 10 minutes, including chilling, and yields about 1 liter (4¼ cups). For another custom blend, try the AI infused water generator.

What is mango apple water?

Mango apple water is a simple fruit infusion: mango and apple pieces steep in cold water, giving it a light flavor without blending or squeezing the fruit. It is one of many tropical fruit infused water recipes you can make in a covered pitcher.

The finished drink tastes milder than juice. Its flavor depends on the ripeness of the fruit, the size of the pieces and how long it steeps. You can leave the fruit in the pitcher while pouring or strain it out before serving.

What ingredients and ratio do you need?

For about 4 servings, use:

1,000 mL (about 4¼ cups) cold drinking water
75 g (about ½ cup) peeled, diced mango
75 g (about ½ cup) thinly sliced apple

This ratio uses about 150 g (roughly 1 cup) of fruit per liter of water. Cup measurements are approximate because fruit pieces vary in size; the weights give you a more consistent ratio.

Choose a ripe mango that smells fruity and yields slightly to gentle pressure. A crisp apple holds its shape well; a sweeter apple gives a softer flavor, while a tart one adds contrast. Leave the apple skin on if you like, but remove its core and seeds.

How do you make mango apple water?

Prep time: 10 minutes
Chilling time: 2–4 hours
Total time: 2 hours 10 minutes to 4 hours 10 minutes
Yield: About 1 liter (4¼ cups), or 4 servings

Wash your hands, then rinse the mango and apple under running water, even though you will peel the mango.
Peel the mango, cut the flesh away from the pit and dice it. Core the apple and slice it thinly.
Add the mango and apple to a clean pitcher, then pour in the cold water.
Cover the pitcher and refrigerate it for 2–4 hours. Taste after 2 hours and steep longer if you want a stronger flavor.
Serve the mango apple water chilled, straining out the fruit if you prefer.

Use a pitcher large enough for both the water and fruit. Smaller mango pieces and thin apple slices expose more surface area to the water, while larger pieces are easier to strain. There is no need to mash the fruit for this recipe.

If the flavor is too light after 2 hours, return the covered pitcher to the refrigerator for a longer steep. If it tastes stronger than you prefer, dilute a serving with a little cold water. Use a clean utensil when removing fruit from the pitcher.

Why do mango and apple work well together?

Mango brings a tropical, rounded sweetness, while apple adds a crisp, fresh note. Together they make a gently fruity drink that can be enjoyable without added sweetener.

The main benefit of mango apple water is hydration. The fruit itself contains nutrients and fiber, but a steeped drink is not nutritionally equivalent to eating the whole fruit; the amount transferred to the water is uncertain. Steeped fruit water is usually under 10 kcal per glass, while eating the fruit adds its calories.

For single-fruit versions, see mango infused water and apple infused water.

How should you store mango apple water?

Keep the pitcher covered and refrigerated throughout steeping and storage. Drink the mango apple water within 24 hours for the best flavor, and discard any leftovers after 2 days.

Discard it sooner if it becomes cloudy, slimy or sour-smelling. Do not leave the pitcher at room temperature for more than a few hours; return it to the refrigerator after serving.

How can you vary mango apple water?

Keep the same water-to-fruit ratio and make small changes to suit your taste. Refrigerate each variation for the same 2–4-hour steep. Start with a small adjustment, then change the balance in your next batch if you want a more pronounced flavor.

Change the balance

Use more mango for a softer tropical flavor, or more apple for a crisper finish. Keep the combined fruit amount at roughly 150 g (about 1 cup) per liter of water.

Add mint

Add about 5 g (8–12 leaves) of rinsed fresh mint before chilling. Tear the leaves gently if you want their flavor to be more noticeable.

Add ginger

Add about 10 g (a 1-inch piece) of fresh ginger, thinly sliced, for a mild spicy note. Strain it out before serving if you prefer a fruit-forward drink.