Mango Lemon Basil Water: Recipe and How to Make It

Mango lemon basil water is water infused with fresh mango, lemon and basil; it takes 2 hours 10 minutes from start to finish and yields about 4 cups (950 ml). For another combination, try the ai infused water generator.

What is mango lemon basil water?

Mango lemon basil water is a chilled fruit-and-herb infusion. Mango gives the water a gentle tropical flavor, lemon adds a tart citrus note, and basil brings a fresh herbal aroma.

The fruit is steeped rather than blended, so the drink is lighter than a smoothie. It is one of many tropical fruit infused water recipes you can make without added sugar.

What ingredients and ratio do you need?

For about 4 cups (950 ml), use:

Water: 950 ml (4 US cups), cold
Mango: 150 g (about 1 cup), peeled and chopped
Lemon: 100 g (about 1/2 cup sliced, or roughly 1 lemon)
Fresh basil: 5 g (about 1/4 cup loosely packed, or 8–12 leaves)

Choose a ripe mango for the fullest flavor, but avoid fruit that is spoiled or overly soft. Sweet basil works well; use fresh leaves rather than dried basil, which can leave particles in the water.

The amounts are a starting point. Keep the water quantity the same and adjust the fruit or basil in a later batch once you know which flavor you prefer.

How do you make mango lemon basil water?

Active prep: 10 minutes
Chilling time: 2 hours
Yield: About 4 cups (950 ml)

Wash the lemon, mango and basil under running water. Peel the mango, remove the pit and cut the flesh into small pieces.
Slice the lemon and gently press the basil leaves between your fingers to release their aroma.
Add the mango, lemon and basil to a clean pitcher, then pour in the cold water.
Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, refrigerate for up to 4 hours.
Strain out the fruit and basil before serving, or leave them in the pitcher only until the infusion has reached 4 hours. Serve chilled.

Taste the water after 2 hours. Lemon pith can make it bitter with longer steeping, so strain the lemon by 4 hours even if you prefer a stronger flavor.

Why do mango, lemon and basil pair well?

Mango softens lemon's tartness, while lemon keeps the fruit flavor bright. Basil adds an aromatic finish without making the drink taste like juice. For a simpler version of the same fruit flavor, see mango infused water.

The main benefit of mango lemon basil water is hydration, especially if its flavor encourages you to drink water. The liver and kidneys do most of the body's detoxification; water supports their normal function, but this infusion does not cleanse the body.

Mango and lemon contain nutrients, but the amount that passes into steeped water is uncertain. Eating the fruit provides more of its nutrients and fiber than drinking the strained infusion. Explore lemon water or basil water for other ways to use those ingredients.

How should you store mango lemon basil water?

Keep the pitcher covered and refrigerated throughout steeping and storage. After straining, refrigerate the water and drink it within 24 hours for the best flavor.

Discard it after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Start each batch with a clean pitcher and freshly washed produce; don't leave the infusion at room temperature for more than a few hours.

How can you vary mango lemon basil water?

Make it fruitier

Add a little more mango for a fuller tropical flavor. Cut it into small pieces so more of the fruit's surface contacts the water; avoid mashing it if you want a clear drink.

Change the balance

Use less lemon for a milder pitcher, or reduce the basil if its herbal flavor stands out too much. For a more prominent basil aroma, gently press the leaves before adding them rather than tearing them into tiny pieces.

Whatever ratio you choose, refrigerate the infusion and remove the lemon by 4 hours to limit bitterness.