Mango Peach Basil Water: Recipe and Prep

Mango peach basil water is chilled water infused with fresh mango, peach and basil; it takes about 2 hours 10 minutes and makes 4 servings of about 250 mL each.

For another combination, try the ai infused water generator.

What is mango peach basil water?

Mango peach basil water is a fruit-and-herb infusion rather than a blended drink. The fruit and basil sit in cold water to lend it a gentle flavor; you can strain them out before serving or leave them in the pitcher.

It’s one of many tropical fruit infused water recipes you can make with fresh produce. The finished drink is lightly flavored and less intense than juice.

What ingredients and ratio do you need?

For a pitcher, start with about 1 cup of chopped fruit and a small handful of basil per liter of water. Dividing the fruit equally gives both mango and peach room to come through without overwhelming the herbs.

Water: 1 L (about 4¼ cups), chilled
Mango: 75 g (about ½ cup), peeled and diced
Peach: 75 g (about ½ cup), sliced, with the pit removed
Fresh basil: 5 g (about ¼ cup loosely packed, or 8–12 leaves)

Choose ripe mango and peach for their aroma and flavor. The fruit should be firm enough to slice without turning into a purée; a little softness is fine. You’ll also need a clean pitcher with a lid, a knife and, if you want to strain the drink, a fine-mesh strainer.

How do you make mango peach basil water?

Wash the mango, peach and basil under running water. Use clean hands, utensils and a clean cutting board.
Prepare the fruit by peeling and dicing the mango, then slicing the peach; discard both pits. Measure about ½ cup of each prepared fruit.
Add the mango and peach to the pitcher. Gently press the basil leaves between your hands to release their aroma, then add them to the pitcher.
Pour in 1 L of chilled water and stir gently. Cover the pitcher so it stays protected in the refrigerator.
Refrigerate for 2–4 hours. The shorter steep gives you a lighter drink; leave it longer within that range if you prefer more flavor.
Serve chilled, with or without the fruit and basil. Strain before serving if you prefer a clearer drink, or pour carefully and leave the pieces in the pitcher.

Why do mango, peach and basil pair well?

Mango gives the water a tropical fruit note, while peach adds a softer, fragrant sweetness. The combination is a variation on mango infused water and peach infused water, with neither fruit needing to be blended or sweetened.

Basil adds a fresh herbal aroma that balances the fruit. As with basil water, gently pressing the leaves before steeping helps release their scent without shredding them into the drink.

The main benefit of mango peach basil water is hydration. Whole mango and peach contain vitamin C and fiber, but the amount that transfers into steeped water is uncertain, and most of the fiber remains in the fruit. Eating the fruit provides its fiber; don’t count the whole fruit’s nutrients or calories as those of the strained water.

The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste. Mango peach basil water can support hydration, but it does not provide a special detox effect.

How should you store mango peach basil water?

Keep the pitcher covered and refrigerated, and drink it within 24 hours for the best flavor. Discard any remainder after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling.

Don’t leave the pitcher at room temperature for more than a few hours. If you plan to eat the infused fruit, keep it refrigerated too, and discard it along with the water if either shows signs of spoilage.

How can you vary mango peach basil water?

Make it more mango-forward

Use a little more mango and a little less peach while keeping the total fruit at about 150 g (1 cup) per liter of water. The same refrigerated steep works for this version.

Make the basil subtler

Use fewer basil leaves, or remove the leaves after 2 hours while leaving the fruit in the water. This gives the fruit more prominence without changing the basic recipe.

Add bubbles at serving

Make a concentrated infusion with some of the measured still water, then top each glass with chilled sparkling water just before serving. Keep the total water close to 1 L for a similar fruit-to-water ratio.