Mango Kiwi Mint Water: Easy Recipe and Storage

Mango kiwi mint water is chilled water infused with mango, kiwi and mint; it takes 2 hours 10 minutes to make and yields 4 servings.

For another combination, use the ai infused water generator.

What is mango kiwi mint water?

Mango kiwi mint water is a fruit-and-herb infusion, not a blended juice. The ingredients steep in drinking water, adding a subtle tropical flavor without a sweetener.

It’s one of many tropical fruit infused water recipes you can make in a pitcher. The flavor is lighter than juice because the fruit is left in pieces rather than blended into the water.

What ingredients and ratio do you need?

For a pitcher, use about 1 cup of chopped fruit and a small handful of mint per liter of water. This recipe makes about 4 servings of 250 mL, or approximately 1 cup, each.

Water: 1,000 mL, or about 4 1/4 cups
Mango: 100 g, or about 2/3 cup, peeled and diced
Kiwi: 50 g, or about 1/3 cup, peeled and sliced
Fresh mint: about 5 g, or 1/4 cup loosely packed leaves, roughly 8–12 leaves

Choose ripe mango for sweetness and ripe but firm kiwi so the slices hold their shape. The cup measurements for the fruit and mint are approximate; use the weights if you have a kitchen scale.

If you are allergic to kiwi, mango or mint, avoid the ingredient that triggers your allergy and choose a different drink.

How do you make mango kiwi mint water?

Wash the mango, kiwi and mint under running water. Use a clean pitcher and clean utensils.
Prepare the fruit: peel and dice the mango, discarding the pit, then peel and slice the kiwi. Measure the prepared fruit and mint.
Add the mango, kiwi and mint to the pitcher. Gently press the mint leaves between your fingers first to release their aroma, without tearing them into small pieces.
Pour in the water and stir gently. Cover the pitcher and refrigerate for 2–4 hours; the minimum 2-hour steep gives the recipe its 2-hour-10-minute total time.
Serve the water in glasses, with or without the fruit and mint. Strain it if you prefer a clearer drink.

Taste after 2 hours. For a stronger infusion, leave the pitcher in the refrigerator for up to 4 hours before serving; the flavor will still be gentler than that of blended fruit.

Why do mango, kiwi and mint pair well?

Mango contributes a soft, sweet tropical note, much as it does in mango infused water. Kiwi adds a tangy contrast, while kiwi water lets that flavor take the lead.

Mint brings a fresh aroma that balances the fruit. If you prefer the herbal note on its own, try mint water.

The main benefit of this drink is hydration. Mango and kiwi contain vitamin C and fiber, but those values describe the whole fruit, not the strained infusion; eating the fruit provides more of its nutrients and fiber than drinking the water alone.

The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. Mango kiwi mint water can help you stay hydrated, but it does not cleanse the body or replace medical care.

How should you store mango kiwi mint water?

Keep the pitcher covered and refrigerated. Drink the water within 24 hours for the best flavor, and discard it after 2–3 days or sooner if it becomes cloudy, slimy or sour-smelling.

Do not leave the pitcher at room temperature for more than a few hours. Strain out the fruit and mint if you prefer, and return any remaining water to the refrigerator promptly after serving.

How can you vary mango kiwi mint water?

Make it fruitier

Use a little more mango and less kiwi for a softer, sweeter-tasting infusion. Keep the total amount of fruit close to the recipe’s 1 cup per liter of water.

Make it tangier

Shift the balance toward kiwi and reduce the mango by a similar amount. Slice the kiwi rather than mashing it if you want the water to stay relatively clear.

Adjust the mint

Use fewer mint leaves for a milder aroma, or add a few more if you like a stronger herbal note. Press the leaves gently rather than shredding them, which makes the finished drink easier to strain.