Mango Peach Water: Recipe and How to Make It

Mango peach water is water infused with fresh mango and peach; it takes 2 hours and 10 minutes, including chilling, and makes about 4 cups (960 mL).

What is mango peach water?

Mango peach water is a lightly flavored drink made by steeping cut fruit in cold water rather than blending it. The result tastes milder than juice, with no sweetener needed.

It is one of many tropical fruit infused water recipes you can prepare in a pitcher. Enjoy it with a meal or keep it chilled for a refreshing drink between meals.

What ingredients and ratio do you need?

For about 4 cups of mango peach water, use:

Mango: 75 g (about 1/2 cup) peeled, diced fruit
Peach: 75 g (about 1/2 cup) sliced fruit, with the pit removed
Water: 960 mL (4 cups), cold

The ratio is approximately 1 cup of cut fruit to 4 cups of water, split evenly between mango and peach. A ripe mango and peach will give the water more aroma than firm, underripe fruit. The weights and cup measures are approximate because the size of the pieces affects how they fit in a cup.

Use a pitcher large enough to hold both the water and fruit comfortably. Leave the peach skin on if you like, but wash the fruit thoroughly before cutting it.

How do you make mango peach water?

Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (960 mL)

Wash the mango and peach under running water, including the mango peel.
Cut the mango away from its pit, peel it, and dice the flesh. Slice the peach and discard its pit.
Add the fruit to a pitcher, then pour in the cold water and stir gently.
Cover the pitcher and refrigerate for 2 hours. Taste, then strain or serve with the fruit still in the pitcher.

For a stronger flavor, continue steeping in the refrigerator for up to 4 hours. To try another ratio or combination, use the AI infused water generator.

Why do mango and peach pair well in water?

Mango brings a tropical aroma and soft sweetness, while peach adds a lighter, floral fruit flavor. Cutting both into pieces exposes more of the fruit to the water without turning the drink into a purée.

Like mango infused water or peach infused water, this combination offers a way to make plain water more appealing. Drinking it supports hydration; the fruit flavor does not make it a detox treatment.

Whole mango and peach contain nutrients, but the amount that transfers into steeped water is uncertain. If you eat the fruit as well, you also consume its nutrients and calories. The strained water itself is usually very low in calories, typically under 10 kcal per glass when the fruit has not been squeezed or blended.

How should you store mango peach water?

Keep mango peach water covered and refrigerated. Drink it 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 pitcher at room temperature for more than a few hours. If serving outside the refrigerator, pour a portion into a glass and return the pitcher to the fridge rather than leaving the whole batch out.

How can you vary mango peach water?

Change the fruit balance

Use more mango for a fuller tropical flavor or more peach for a lighter, floral taste. Keep the total amount of cut fruit close to 1 cup for the same amount of water, then adjust future batches to taste.

Try a shorter or longer steep

Taste the water after it has chilled for 2 hours. If you prefer a more noticeable fruit flavor, let it steep for up to 4 hours before serving or straining.

Add a fresh accent

A few washed mint leaves can add a cool herbal note without covering up the fruit. Add them to the pitcher before refrigerating and remove them when the flavor suits you.

Serve it with fruit or strain it

Leave the fruit in the pitcher for a colorful presentation, or strain it out for a smoother pour. If you eat the fruit, remember that its calories and nutrients are separate from the estimate for the steeped water.