Mango Apricot Mint Water: Easy Infused Water Recipe

Mango apricot mint water is a fruit-and-herb infusion that takes 2 hours 10 minutes, including chilling, and makes about 4 cups. For more combinations, try the ai infused water generator.

What is mango apricot mint water?

Mango apricot mint water is cold water steeped with fresh mango, apricot and mint. The fruit lends a delicate sweetness, while the mint adds a fresh finish without requiring sugar or juice.

It's one of many tropical fruit infused water recipes you can make in a pitcher. The result is lighter than a smoothie: the ingredients flavor the water rather than being blended into it.

What ingredients and ratio do you need?

For about 4 cups, use:

Water: 1 liter (about 4 1/4 cups)
Mango: 75 g (about 1/2 cup), peeled, pitted and diced
Apricot: 75 g (about 1/2 cup), pitted and sliced
Fresh mint leaves: about 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

This ratio uses about 1 cup of prepared fruit and a small handful of mint per liter of water. Fruit sizes and how tightly pieces fit in a cup vary, so the gram amounts are approximate. A little more or less fruit will still make a good infusion.

Choose ripe, fragrant fruit for the fullest flavor. If the mango or apricot is very soft, handle it gently to keep the water from becoming pulpy.

How do you make mango apricot mint water?

Wash the mango and apricot under running water, and rinse the mint leaves. Use a clean pitcher, knife and cutting board.
Prepare the fruit by peeling and pitting the mango, then dicing it. Remove and discard the apricot pit and slice the flesh.
Add the mango, apricot and mint to the pitcher. Gently tear or press the mint leaves to release their aroma without shredding them.
Pour in the water, stir gently and cover the pitcher.
Refrigerate for 2–4 hours. Taste after 2 hours; leave it longer if you prefer a stronger infusion.
Strain if desired, then serve chilled. The 2-hour steep gives a total time of about 2 hours 10 minutes; a longer steep adds to that time.

You can leave the fruit in the pitcher when serving or remove it for a clearer drink. If you plan to eat the fruit, keep it refrigerated with the water until serving.

Why do mango, apricot and mint pair well?

Mango gives the water a rounded tropical flavor, while apricot adds a slightly tart, fragrant note. Mint keeps the combination tasting fresh. Together they make a subtle drink, so expect a gentler flavor than you would get from fruit juice.

Mango infused water highlights the tropical side of the recipe, while apricot infused water emphasizes the fruit's sharper character. For a more herbal taste, use the upper end of the mint range, as you might for mint water.

The main benefit of the drink is hydration. The whole fruit contains nutrients and fiber, but how much transfers into steeped water is uncertain; eating the fruit provides more of its nutrients and adds its calories. The liver and kidneys do most of the body's detoxification, and this drink does not replace their work.

How should you store mango apricot mint water?

Keep the covered pitcher refrigerated and drink the water within 24 hours for the best flavor. Discard it after 2 days, or sooner if it becomes unusually cloudy, slimy or sour-smelling. Normal-looking water can still spoil, so follow the storage time even if it looks fine.

For a clearer drink, strain out the fruit and mint after steeping, then refrigerate the infused water in a clean, covered container. Use the same storage limit rather than treating straining as a way to extend it.

How can you vary mango apricot mint water?

Make it more tropical

Use a little more mango and a little less apricot, keeping the total prepared fruit close to 1 cup per liter of water. This shifts the flavor toward mango without changing the basic method.

Bring out the apricot

Reverse the fruit ratio, using more apricot than mango. Slice the apricot thinly so its flavor can infuse readily, and taste the water after 2 hours.

Adjust the mint

Start with fewer mint leaves for a softer herbal note, or use up to 12 leaves for a more noticeable mint flavor. Tear the leaves gently rather than finely chopping them if you prefer a cleaner-looking drink.