Mango Cantaloupe Water: Recipe and How to Make It

Mango cantaloupe water is water steeped with fresh mango and cantaloupe; it takes about 2 hours and 10 minutes in total and makes about 1 liter (4 servings). For more combinations, try the ai infused water generator.

What is mango cantaloupe water?

Mango cantaloupe water is a fruit-infused drink made by chilling diced mango and cantaloupe in water. The fruit adds a mild flavor without turning the water into a smoothie or juice.

It’s one of many tropical fruit infused water recipes you can make in a pitcher. Serve it with the fruit in the pitcher, or strain it for a clear glass of water.

What ingredients and ratio do you need?

Use about 1 cup of chopped fruit per liter of water, divided equally between mango and cantaloupe. Measure the fruit after peeling and cutting it; the weights and cup measures below are approximate.

Mango: 75 g (about 1/2 cup), peeled and diced
Cantaloupe: 75 g (about 1/2 cup), rind and seeds removed, diced
Drinking water: 1,000 ml (1 liter; about 4 1/4 cups)

Choose ripe fruit for the most noticeable flavor. Mango should be fragrant and yield slightly to gentle pressure; the cantaloupe should smell sweet and have firm flesh. Smaller pieces expose more fruit to the water, but keep them large enough to strain easily.

The recipe makes about 1 liter of infused water, or roughly 4 one-cup servings. The amount poured may be a little less if you leave some water behind with the fruit. Use a pitcher large enough to hold both the water and the fruit, with room to stir.

How do you make mango cantaloupe water?

Prep time: About 10 minutes
Chilling time: 2–4 hours
Yield: About 1 liter, or 4 servings

Wash the mango and scrub the outside of the cantaloupe under running water before cutting. Use a clean knife, cutting board and pitcher.
Prepare the fruit: peel and dice the mango, then remove the cantaloupe rind and seeds and dice the flesh. Measure 75 g (about 1/2 cup) of each.
Combine the fruit and 1,000 ml (about 4 1/4 cups) of drinking water in the pitcher. Stir gently.
Refrigerate for 2–4 hours, depending on how pronounced you want the flavor.
Serve chilled, with the fruit left in the pitcher or strained out.

Start tasting after 2 hours. If you prefer a stronger infusion, return the pitcher to the refrigerator and let it steep for up to 4 hours before serving. Pour the water through a clean strainer if you prefer to remove the fruit pieces.

Why do mango and cantaloupe pair well?

Mango brings a sweet, fragrant tropical flavor, while cantaloupe adds a softer melon taste. Together they make a gently flavored drink; neither ingredient needs to be blended for the water to pick up some flavor.

For a simpler version, mango infused water emphasizes the tropical note, while cantaloupe infused water puts the melon flavor first. In this recipe, equal amounts give each fruit room to come through.

The main benefit of mango cantaloupe water is hydration. Whole mango and cantaloupe contain nutrients, but the amount that transfers into steeped water is not established, so don’t count the fruit’s full nutrient content as part of the drink unless you eat it.

Hydration supports normal body functions; it does not make the drink a detox treatment. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. Sweat removes only trace amounts of waste.

How should you store mango cantaloupe water?

Keep the pitcher refrigerated during steeping and storage. Drink the water within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes cloudy, slimy or sour-smelling.

Don’t leave the pitcher at room temperature for more than a few hours. If you want to eat the infused fruit, keep it refrigerated too and enjoy it within the same storage window.

How can you vary mango cantaloupe water?

For a more mango-forward pitcher, use about 100 g (2/3 cup) of mango and 50 g (1/3 cup) of cantaloupe. Reverse those amounts for a milder, more melon-forward drink, keeping the water at 1,000 ml (about 4 1/4 cups).

For an herbal note, add about 8 fresh mint leaves, approximately 5 g, to the original recipe. Wash the leaves first and steep them with the fruit in the refrigerator. Strain before serving if you prefer not to have leaves in your glass.

You can also adjust the strength after steeping: add a little more chilled water for a lighter flavor, or give the original mixture the full 4 hours in the refrigerator for a more pronounced one.