Mango Orange Basil Water: Recipe and How to Make It

Mango orange basil water is a fruit-and-herb infusion that takes 2 hours 10 minutes, including steeping, and yields about 4 1/4 cups (1 liter). Use the AI infused water generator to explore another combination.

What is mango orange basil water?

Mango orange basil water is chilled water flavored with mango pieces, orange slices, and fresh basil. The fruit and herbs steep in the water rather than being blended into a juice, so the finished drink has a lighter flavor and texture.

It is one of many tropical fruit infused water recipes you can make in a pitcher. Serve it strained or with the fruit and basil left in the glass.

What ingredients and ratio do you need?

For about four servings, use a pitcher large enough to hold the water and fruit comfortably. The following ratio makes a fruity infusion without requiring added sugar:

Water: 1 liter (4 1/4 cups), cold
Mango: 150 g (1 cup), peeled and chopped
Orange: 100 g (about 3/4 cup), peeled and sliced, approximately 1 medium orange
Fresh basil: 5 g (about 1/4 cup loosely packed), approximately 8–12 leaves

Choose a ripe mango that smells fragrant and gives slightly when gently pressed. A sweet orange balances the herbal basil; peeling it before slicing also helps limit bitterness from the pith during steeping.

How do you make mango orange basil water?

Allow about 10 minutes for preparation and 2 hours for the initial refrigerated steep. You can leave the mixture for up to 4 hours for a fuller flavor.

Wash the mango, orange, and basil under running water, then peel the mango and orange.
Cut the mango flesh into small pieces, avoiding the pit, and slice the orange. Measure the fruit and basil.
Add the mango, orange, and basil to a clean pitcher. Gently bruise the basil leaves with your fingers to release their aroma.
Pour the cold water over the ingredients and cover the pitcher.
Refrigerate for 2–4 hours, then strain if desired and serve. Return any remaining water to the refrigerator promptly.

For a lighter-tasting drink, check it after 2 hours. If you leave orange peel or pith on, strain the infusion after about 4 hours to keep it from becoming bitter.

Why do mango, orange, and basil work together?

Mango brings a soft, tropical sweetness, while orange adds a brighter citrus note. Basil gives the drink a fresh herbal aroma that keeps the fruit from tasting overly sweet. For a simpler fruit base, try mango infused water or orange infused water; basil water highlights the herb on its own.

The main benefit of mango orange basil water is hydration. The fruit contains nutrients when eaten, but the amount that transfers into steeped water is uncertain; it should not be treated as equivalent to eating the fruit. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste.

How should you store mango orange basil water?

Keep the pitcher covered and refrigerated, and drink the water 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 the infusion at room temperature for more than a few hours. Use a clean utensil if removing fruit from the pitcher, and refrigerate the fruit as well if you plan to eat it.

How can you vary mango orange basil water?

Make the citrus milder

Use fewer orange slices and keep the mango and basil amounts the same. The result will taste softer and less tangy while retaining the tropical character.

Adjust the basil

Start with a smaller handful of basil for a subtler herbal note, or use the full 8–12 leaves for the recipe's intended balance. Bruise the leaves gently rather than shredding them if you prefer to strain them easily.

Add fizz when serving

For a sparkling version, pour a little chilled, unflavored sparkling water into each glass just before drinking. This dilutes the infusion slightly, so steep the pitcher toward the longer end of the recommended range if you prefer a stronger fruit flavor.