Mango Passion Fruit Basil Water Recipe

Mango passion fruit basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes to prepare and yields about 950 mL (4 cups). For another combination, try the ai infused water generator.

What is mango passion fruit basil water?

Mango passion fruit basil water is plain water infused with diced mango, passion fruit pulp and fresh basil. It has a lightly tropical flavor, with tartness from the passion fruit and a fresh herbal aroma from the basil.

Unlike a smoothie, it is steeped rather than blended. You can serve it with the fruit and seeds in the glass or strain them out. For more combinations in the same style, see these tropical fruit infused water recipes.

What ingredients and ratio do you need?

This recipe uses approximately 150 g of fruit and a small handful of basil for 950 mL of water. The ingredient volumes are approximate; the amount of fruit in a cup can vary with the size of the pieces.

Ingredient	Metric amount	US amount
Drinking water	950 mL	4 cups
Ripe mango, peeled and diced	120 g	About 3/4 cup
Passion fruit pulp, including seeds	30 g	About 1/8 cup or 2 tablespoons
Fresh basil leaves	5 g	About 1/4 cup loosely packed, or 8–12 leaves

Choose a ripe mango for the fullest flavor. Fresh passion fruit pulp can go straight into the pitcher; discard the rind. Use plain drinking water and a clean pitcher with room to stir.

How do you make mango passion fruit basil water?

Active preparation: 10 minutes
Refrigerated steep: 2 hours
Yield: About 950 mL (4 cups)

Wash the mango, passion fruit and basil under running water. Pat the basil dry.
Peel the mango, remove the pit and dice enough flesh to measure about 120 g (3/4 cup).
Cut the passion fruit open and scoop 30 g (about 2 tablespoons) of pulp and seeds into the pitcher. Add the mango.
Lightly bruise the basil leaves between your fingers, then add them to the pitcher. Pour in the water and stir gently.
Cover the pitcher and refrigerate for 2 hours. For a stronger infusion, steep for up to 4 hours.
Serve the water as it is or strain out the fruit, seeds and basil first. Stir before pouring if you are leaving the pulp in.

Bruising the basil helps release its aroma without tearing it into small pieces. Straining gives the drink a smoother texture, while leaving the pulp in makes each glass more textured.

Why do mango, passion fruit and basil pair well?

Mango gives the infusion a soft, sweet fruit flavor, much like it does in mango infused water. Passion fruit adds a brighter, tart note; its pulp and seeds also make the drink more textured than a strained passion fruit infused water.

Basil adds a fragrant herbal contrast, as it does in basil water. Together, the ingredients make plain water more flavorful, which may make it easier to enjoy drinking water.

The whole fruits contain nutrients, but the amount that passes into steeped water is not established. Eating the fruit adds more of its nutrients and calories than drinking the strained infusion alone.

How should you store it?

Keep mango passion fruit basil water covered and refrigerated, including while it steeps. Drink it within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes slimy, develops an unusual sour smell or looks unusually cloudy.

Passion fruit pulp can make the water look cloudy from the start, so look for a change in appearance rather than expecting it to be clear. Strain out the ingredients after steeping if you prefer a milder flavor during storage.

How can you vary the recipe?

Make the basil flavor gentler

Use fewer basil leaves, or remove them after the first 2 hours of steeping. Keep the fruit in the pitcher for a fruit-forward drink.

Make the infusion stronger

Refrigerate the mixture for the full 4 hours before serving. Taste it after 2 hours so you can decide whether the fruit and herb flavors need more time.

Change the texture

Strain the finished water through a fine sieve to remove the passion fruit seeds and fruit pieces. For a more substantial glass, leave the pulp and diced mango in and serve them with a spoon.