Mango Kiwi Water: Recipe and How to Make It

Mango kiwi water is water infused with fresh mango and kiwi; it takes 2 hours 10 minutes in total and makes about 4¼ cups (1 L).

What is mango kiwi water?

Mango kiwi water is a chilled fruit-infused drink made by letting cut fruit steep in water. The water picks up a light fruity flavor without blending or squeezing the fruit.

It is one of many tropical fruit infused water recipes you can make in a pitcher. The flavor is subtler than fruit juice, and the fruit can be strained out before serving.

What ingredients and ratio do you need?

Use about 1 cup (150 g) of chopped fruit for 4¼ cups (1 L) of water. This recipe uses roughly twice as much mango as kiwi for a mellow, sweet-tart flavor.

Ingredients

⅔ cup (about 100 g) peeled, chopped mango
⅓ cup (about 50 g) peeled, sliced kiwi
4¼ cups (1,000 ml) drinking water

Choose ripe fruit for the best flavor. A ripe mango should give slightly when gently pressed, and the kiwi should be firm enough to slice without falling apart. The cup measurements are approximate because the size of the pieces affects how they fit in the cup.

How do you make mango kiwi water?

Active prep: 10 minutes
Refrigerated steep: 2 hours
Yield: about 4¼ cups (1 L)

Wash the mango and kiwi under running water, rubbing their surfaces gently before cutting.
Peel the fruit, remove the mango pit, and cut the mango into pieces and the kiwi into slices.
Add the fruit to a clean pitcher or large covered jar.
Pour in the water and stir gently to distribute the fruit.
Refrigerate for 2 hours, or up to 4 hours for a fuller flavor.
Strain out the fruit if you prefer clear water, then serve chilled.

For another combination using the same method, try the ai infused water generator.

Avoid pressing the fruit if you want a clear, lightly flavored drink. If you prefer a stronger flavor, choose the longer steep rather than leaving the pitcher on the counter.

Why do mango and kiwi pair well?

Mango brings a soft, sweet aroma, while kiwi adds a brighter, slightly tart note. Together, they make the water taste fruity without needing juice or sweetener. You can explore either flavor on its own with mango infused water or kiwi water.

Both fruits contain vitamin C and fiber, but the amount of vitamin C that transfers into the water is uncertain. Fiber mainly stays in the fruit, so eat the fruit if you want its fiber rather than counting on the strained drink.

The main benefit of mango kiwi water is hydration. It does not detoxify the body: the liver and kidneys do most of that work, while the lungs and gut help eliminate waste.

How should you store mango kiwi water?

Keep the pitcher covered and refrigerated while it steeps and after serving. For the best flavor, drink the water within 24 hours. Discard it after 2 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. Straining the fruit after the steep makes the water easier to pour and keeps soft pieces from breaking apart in the pitcher.

If you are allergic to mango or kiwi, avoid this drink. Seek urgent medical help if you develop trouble breathing or throat swelling after consuming it.

How can you vary mango kiwi water?

Adjust the fruit balance

Use more mango for a softer flavor or more kiwi for a tangier one. Keep the total fruit close to 1 cup (150 g) per 4¼ cups (1 L) of water as a starting point.

Change the cut

Cut the mango into smaller pieces if you want more fruit surface in contact with the water. Slice the kiwi a little thicker if you want pieces that are easier to remove. Both versions use the same refrigerated steep.

Add a fresh note

Add a few washed mint leaves to the pitcher for a cooling aroma. Keep the mango and kiwi as the main flavors, and strain the leaves along with the fruit if you want a clear drink.