Mango Passion Fruit Ginger Water Recipe

Mango passion fruit ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to prepare and makes about 1 liter, or 4 servings. For another combination, try the AI infused water generator.

What is mango passion fruit ginger water?

Mango passion fruit ginger water is drinking water steeped with chopped mango, passion fruit pulp and sliced fresh ginger. The mango adds a soft, sweet flavor, the passion fruit brings tartness, and the ginger gives the water a gentle spicy finish.

It is one of many tropical fruit infused water recipes. Unlike a smoothie, it is not blended: the ingredients steep in the water and can be strained out before serving.

What ingredients and ratio do you need?

For about 1 liter of mango passion fruit ginger water, use roughly 150 g of fruit and a small piece of ginger. The fruit amounts are flexible; measure the passion fruit pulp after scooping it from the rind.

Water: 1,000 ml (about 4 1/4 cups), preferably cold
Mango: 100 g (about 2/3 cup), peeled and diced
Passion fruit pulp: 50 g (about 1/4 cup), including the seeds
Fresh ginger: 10 g (about 2 tablespoons thin slices, or a 1-inch piece)

Use a pitcher large enough to hold the water and fruit with a little room for stirring. No sugar is needed, although the finished water will taste lighter than fruit juice.

How do you make mango passion fruit ginger water?

Prep: 10 minutes active, plus 2 hours refrigerated steeping
Yield: About 1 liter, or 4 servings

Wash the mango, passion fruit and ginger under running water, and clean the pitcher.
Peel and dice the mango. Cut the passion fruit and scoop out the pulp and seeds, leaving the rind behind.
Slice the ginger thinly and add it to the pitcher with the mango and passion fruit pulp.
Pour in the cold water, stir gently and cover the pitcher.
Refrigerate for 2 hours. Taste, and steep for up to 4 hours total if you prefer a stronger flavor.
Strain through a fine sieve if you prefer a clearer drink, or leave the fruit and seeds in the pitcher. Serve chilled.

Stir before pouring if you leave the pulp in: it can settle at the bottom. The yield is approximate because some water may remain with the fruit after straining.

Why do mango, passion fruit and ginger pair well?

Mango adds mellow sweetness

Mango rounds out the tart passion fruit without requiring added sweetener. Cutting it into small pieces exposes more of the fruit to the water; for a simpler fruit flavor, see mango infused water.

Passion fruit brings a tart contrast

Passion fruit pulp disperses through the water more readily than mango pieces, adding a bright, tangy note. Its seeds also give the drink texture if you do not strain it. For a version centered on that flavor, see passion fruit infused water.

Ginger adds warmth

Thin slices of ginger lend a mild, warming sharpness that balances the fruit. Use fewer slices for a gentler pitcher; ginger water offers a simpler way to enjoy the ingredient.

The main benefit of this drink is that it provides water for hydration. There is no evidence that this particular infusion detoxifies the body: the liver and kidneys do most of that work, while the lungs and gut also help eliminate waste. The calories and nutrients in the finished drink depend on how much pulp is consumed, not just on the amounts placed in the pitcher.

How should you store mango passion fruit ginger water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for best flavor. If you strain it, refrigerate the strained water as well; do not leave the pitcher at room temperature for more than a few hours.

Passion fruit pulp can make the water cloudy from the start. Discard it sooner if it develops unusual cloudiness, a slimy texture or a sour smell. Wash the pitcher before making another batch rather than topping up an old one indefinitely.

How can you vary mango passion fruit ginger water?

Make it milder or sharper

Reduce the ginger for a softer flavor, or leave the pitcher to steep for up to 4 hours for a more pronounced infusion. Taste before serving so the ginger does not overpower the fruit.

Adjust the fruit balance

Use a little more mango and less passion fruit for a mellower drink, or reverse the balance for more tartness. Keep the total fruit close to the original amount so the pitcher remains easy to strain.

Add bubbles at serving time

Steep the fruit and ginger in still water as directed, then pour a little of the infusion into a glass and top it with cold sparkling water. This keeps the bubbles from fading during the refrigerated steep.