Mango Honeydew Basil Water: Recipe & How to Make It

Mango honeydew basil water is a fruit-and-herb infused water that takes 2 hours 10 minutes to prepare and yields about 1 liter (4¼ cups).

What is mango honeydew basil water?

Mango honeydew basil water is made by chilling mango, honeydew and fresh basil in water until their flavors infuse. It is lightly flavored rather than as sweet or thick as juice.

This combination is one of many tropical fruit infused water recipes that make plain water more flavorful without blending the fruit. You can serve it strained or leave the pieces in the pitcher.

What ingredients and ratio do you need?

For about 4 servings, use roughly equal amounts of mango and honeydew, plus a small handful of basil:

Water: 1,000 ml (about 4¼ US cups)
Ripe mango: 75 g (about ½ cup), peeled and diced
Ripe honeydew: 75 g (about ½ cup), peeled, seeded and diced
Fresh basil: about 5 g (about ¼ cup loosely packed, or 8–12 leaves)

The combined fruit comes to about 1 cup per liter of water. Small cubes expose more of the fruit to the water, while pieces large enough to strain easily keep serving simple. Choose ripe fruit for its aroma; the water will still have a subtler flavor than the fruit itself.

Use a clean pitcher with enough room for the water and fruit. A lid or cover helps protect the infusion while it chills.

How do you make mango honeydew basil water?

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

Wash the mango and whole honeydew under running water before cutting; rinse the basil leaves as well.
Peel the mango and honeydew, remove the mango pit and honeydew seeds, and dice the flesh.
Add the fruit and basil to a clean pitcher. Gently press the basil leaves to release their aroma without tearing them into tiny pieces.
Pour in the water, cover the pitcher and refrigerate for 2 hours.
Taste the water and, if you prefer a stronger flavor, refrigerate it for up to 2 more hours. Strain if desired, then serve chilled.

For another combination with the same basic method, use the ai infused water generator.

Why do mango, honeydew and basil pair well?

Mango adds a tropical aroma, as it does in mango infused water. Honeydew brings a milder melon flavor, similar to honeydew infused water. Basil adds a fresh herbal note, as in basil water.

The main benefit of mango honeydew basil water is hydration, especially if its flavor helps you enjoy drinking water. Mango and honeydew contain nutrients and fiber when eaten, but the amounts that transfer into steeped water are not established; do not count the whole fruit's nutrients as those of the water.

Water supports normal body functions, but this drink does not detoxify the body. The liver and kidneys do most of that work; the lungs and gut also help eliminate waste, while sweat removes only trace amounts.

How should you store mango honeydew basil water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. Discard it within 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours.

You can strain out the fruit and basil after the infusion reaches a flavor you like, then return the water to the refrigerator. If you want to eat the fruit, keep it refrigerated as well and discard it if it shows signs of spoilage.

How can you vary mango honeydew basil water?

Make the mango flavor more noticeable

Use more mango and less honeydew while keeping the combined fruit amount near 1 cup per liter of water. Ripe mango will give the infusion a more pronounced tropical aroma.

Let the honeydew lead

Reverse the proportions, using more honeydew than mango. The result should have a gentler melon flavor, with mango still present in the background.

Use less basil

Start with a few basil leaves if you prefer a lighter herbal taste. Gently press them before adding them to the pitcher, then taste the chilled water before adding more.

Try frozen fruit

Use frozen mango or honeydew pieces in place of the same amount of fresh fruit. Keep the pitcher refrigerated while the fruit infuses, just as you would with fresh fruit.