Mango Kiwi Ginger Water: Easy Infused Water Recipe

Mango kiwi ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to make and yields about 4 cups (950 ml).

For another combination, try the ai infused water generator.

What is mango kiwi ginger water?

Mango kiwi ginger water is plain water infused with mango, kiwi, and fresh ginger. The mango adds a mellow fruit flavor, the kiwi brings tartness, and the ginger adds a gentle bite.

Unlike a smoothie, the drink is steeped rather than blended, so it stays light and can be strained before serving. Find more combinations in these tropical fruit infused water recipes.

What ingredients and ratios do you need?

This recipe uses about 1 cup of chopped fruit and a small piece of ginger for roughly 4 cups of water. Choose ripe mango and kiwi for the most flavor; both should give slightly when gently pressed.

Water: 950 ml (4 cups)
Mango: 80 g (about 1/2 cup), peeled and diced
Kiwi: 70 g (about 1/3 cup), peeled and sliced or chopped
Fresh ginger: 10 g (about 2 tablespoons), thinly sliced

The fruit measurements are approximate because the size of the pieces affects how much fits in a cup. Use a clean pitcher large enough to hold the water and ingredients comfortably, with room to stir.

How do you make mango kiwi ginger water?

Allow about 10 minutes to prepare the ingredients, then refrigerate the pitcher for at least 2 hours. For a stronger flavor, let it steep for up to 4 hours.

Wash the mango, kiwi, and ginger under running water, and clean your knife, cutting board, and pitcher.
Peel the mango and kiwi, remove the mango pit, and cut the fruit into pieces. Thinly slice the ginger.
Add the mango, kiwi, and ginger to the pitcher, then pour in the water.
Stir gently, cover, and refrigerate for 2–4 hours.
Strain if desired and serve chilled. Refrigerate any remaining water promptly.

The yield is approximate: some water may remain with the fruit if you strain it. Taste the infusion after 2 hours and leave it longer if you prefer a more noticeable flavor.

Why do mango, kiwi, and ginger pair well?

Mango’s soft sweetness balances kiwi’s sharper taste, much as it does in mango infused water. Kiwi adds a bright fruit note that also works on its own in kiwi water.

Fresh ginger contributes warmth without making the drink heavy. If you prefer a more pronounced spice flavor, see ginger water.

The main benefit of this drink is hydration. Mango and kiwi contain vitamin C, but the amount that passes into the water during steeping is not known; eating the fruit provides fiber that strained water does not. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste.

Avoid mango kiwi ginger water if you are allergic to kiwi or another ingredient in the pitcher.

How should you store mango kiwi ginger water?

Keep the pitcher covered in the refrigerator, including while it steeps. For the best flavor, drink mango kiwi ginger water within 24 hours.

Discard it within 2 days, or sooner if it becomes unusually cloudy, slimy, or sour-smelling. Don’t leave it at room temperature for more than a few hours. Use a clean utensil whenever you remove fruit or stir the pitcher.

How can you vary mango kiwi ginger water?

Make it milder

Use less ginger and keep the mango and kiwi amounts the same. Taste after the first 2 hours of steeping; you can remove the ginger slices then if the flavor is strong enough.

Make it fruitier

Cut the mango and kiwi into smaller pieces before adding them to the pitcher. This gives more of the fruit’s surface contact with the water without blending it into a smoothie.

Make it more tart

Use a little more kiwi and a little less mango, keeping the total amount of fruit about the same. Steep in the refrigerator as directed, then adjust the balance in your next pitcher to suit your taste.