Mango Kiwi Basil Water: Recipe and How to Make It

Mango kiwi basil water is a fruit-and-herb-infused drink that takes 2 hours 10 minutes to prepare, including chilling, and yields about 1 liter (4 1/4 cups).

For another combination, try the ai infused water generator.

What is mango kiwi basil water?

Mango kiwi basil water is chilled water steeped with fresh mango, kiwi and basil. The fruit lends a light tropical flavor, while basil adds a fragrant herbal note. It is infused rather than blended, so the finished water is lighter than a smoothie or juice.

This recipe is one of many tropical fruit infused water recipes. Serve it as a refreshing way to drink water, with or without the fruit pieces in the glass.

What ingredients and ratio do you need?

The recipe makes approximately 4 servings of 1 cup each. The fruit and herb amounts are flexible; the water measurement determines the approximate yield.

• Water: 1 liter (about 4 1/4 cups), cold
• Mango: 100 g (about 2/3 cup), peeled and diced
• Kiwi: 50 g (about 1/3 cup), peeled and sliced
• Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

Use ripe mango and kiwi for the fullest fruit flavor. They should be fragrant and slightly soft, but not spoiled or mushy. The cup measurements are approximate because the size of the pieces affects how they fit in a cup.

A clean pitcher with a lid works well. Choose one large enough to hold both the water and fruit without spilling when you stir.

How do you make mango kiwi basil water?

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

1. Wash your hands, then rinse the mango, kiwi and basil under running water, including the fruit skins before peeling.
2. Peel the mango and kiwi, remove the mango pit, and cut the fruit into the measured pieces.
3. Place the mango and kiwi in a clean pitcher. Gently bruise the basil leaves between your fingers and add them to the pitcher.
4. Pour in the cold water and stir gently without mashing the fruit.
5. Cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
6. Serve the water chilled, straining out the fruit and basil if you prefer. Return any remaining water to the refrigerator.

Taste the water after 2 hours: the flavor should be delicate rather than as concentrated as juice. Leaving the fruit intact helps keep the drink clear, although a little softness or cloudiness from ripe fruit is normal.

Why do mango, kiwi and basil pair well?

Mango brings a rounded, sweet aroma, as it does in mango infused water. Kiwi adds a brighter, tart note, similar to the flavor it gives kiwi water. Basil balances the fruit with the fresh herbal aroma familiar in basil water.

The main benefit of this drink is hydration. Mango and kiwi contain nutrients when eaten, but the amount that transfers into steeped water is uncertain; do not count the whole fruit’s nutrients as nutrients in the water. Eating the fruit pieces provides more of the fruit itself than straining them out.

Water supports normal body functions, including those of the liver and kidneys, which do most of the body’s detoxification. Mango kiwi basil water does not need to be blended or sweetened to be enjoyable, and it does not cleanse the body or treat a health condition.

If you are allergic to kiwi, mango or basil, leave out the ingredient you react to. Seek urgent medical care for symptoms such as difficulty breathing or swelling of the tongue or throat after consuming a food.

How should you store mango kiwi basil water?

Keep mango kiwi basil water covered and refrigerated, including while it steeps. Drink it within 24 hours for the best flavor. Discard it after 2–3 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 the fruit and basil after steeping if you prefer a milder flavor or an easier pour. Straining does not make the water shelf-stable, so continue to refrigerate it.

How can you vary mango kiwi basil water?

Make it milder

Use fewer basil leaves or remove them after the initial steep. Keep the fruit pieces relatively large and avoid pressing them if you want a subtler infusion.

Make it fruitier

Choose ripe fruit and steep for the longer end of the recommended range. You can also serve some of the refrigerated fruit in the glass for more fruit with each serving.

Add bubbles

Top each glass with a little cold sparkling water just before serving. This lightens the fruit flavor, so taste the infusion first and adjust the amount to your preference.

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