Mango Apricot Basil Water: Easy Infused Water Recipe

Mango apricot basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare, including steeping, and yields about 1 liter, or 4 servings.

What is mango apricot basil water?

Mango apricot basil water is still water flavored with fresh mango, apricot, and basil. The fruit gives it a gentle sweetness, while the basil adds a fresh herbal note without requiring added sugar.

The ingredients are steeped rather than blended, so the finished drink is lighter than a smoothie or juice. It is one of many tropical fruit infused water recipes you can make in a pitcher and serve cold.

What ingredients and ratio do you need?

For approximately 1 liter of water, use about 150 g of prepared fruit and 5 g of fresh basil. This combination gives the mango room to lead while keeping the apricot and basil noticeable.

Water: 1 liter (about 4¼ cups), cold
Mango: 100 g (about ⅔ cup), peeled and diced
Apricot: 50 g (about ⅓ cup), pitted and sliced
Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

Choose ripe fruit for the fullest flavor. A ripe mango and apricot should smell fragrant and give slightly when gently pressed; avoid fruit that is moldy or damaged. Measure the fruit after removing the mango peel and the pits.

The amounts are flexible: a little more apricot makes the drink less mango-forward, while fewer basil leaves give it a milder finish. Keep the water amount the same so the infusion does not become overly concentrated.

How do you make mango apricot basil water?

Allow about 10 minutes of hands-on preparation and at least 2 hours of refrigerated steeping. For a stronger infusion, leave it in the refrigerator for up to 4 hours before straining.

Wash the mango, apricot, and basil under running water, including the mango peel before cutting it.
Cut the mango away from its pit, peel it, and dice the flesh. Remove the apricot pit and slice the flesh.
Add the prepared fruit and basil leaves to a clean pitcher. Gently press the basil once or twice to release its aroma, without crushing it into small pieces.
Pour in the cold water and stir gently. Cover the pitcher.
Refrigerate for 2–4 hours. Taste after 2 hours and continue steeping if you want more flavor.
Strain out the fruit and basil when the flavor suits you, then pour into glasses. The yield is about four 1-cup servings, although some liquid may remain with the fruit.

To adjust the combination for another pitcher, try the AI infused water generator.

Why do mango, apricot, and basil pair well?

Mango brings a soft, tropical sweetness, much as it does in mango infused water. Apricot adds a slightly tart stone-fruit flavor; for a simpler version centered on that taste, see apricot infused water.

Basil balances the fruit with a fresh, aromatic finish. If you prefer the herbal flavor on its own, basil water uses the same idea with fewer ingredients.

The main benefit of this drink is hydration. Whole mango and apricot contain nutrients and fiber, but the amount that transfers into the water is unknown; eating the fruit provides more of its nutrients and adds its calories. Steeped, unsqueezed infused water is usually under 10 kcal per glass.

There is no evidence that mango apricot basil water itself detoxifies the body. The liver and kidneys do most of that work, while the lungs and gut help eliminate waste; drinking water supports normal hydration.

How should you store mango apricot basil water?

Keep the pitcher covered and refrigerated, including while it steeps. For the best flavor, drink the infused water within 24 hours. Straining after steeping makes it easy to control the flavor and serve the water without fruit or leaves in the glass.

Discard any remaining water after 3 days, or sooner if it becomes cloudy, slimy, or sour-smelling. Serve it promptly rather than leaving it at room temperature for more than a few hours.

How can you vary mango apricot basil water?

Make the apricot more noticeable

Use 75 g (about ½ cup) of mango and 75 g (about ½ cup) of apricot in place of the base fruit amounts. Keep the same water and basil, then taste after 2 hours.

Use a lighter basil touch

Start with fewer basil leaves if you want the fruit to stand out. You can also remove the basil after the first 2 hours and leave the fruit in the pitcher for the rest of the steep.

Add a little sparkle

Steep the fruit and basil in still water, then replace part of the water with chilled sparkling water when serving. Add the sparkling water just before drinking to preserve its bubbles.