Mango Pear Mint Water: Recipe and How to Make It

Mango pear mint water is a fruit-and-herb infused water that takes about 2 hours 10 minutes total and yields about 4 cups (960 ml).

What is mango pear mint water?

Mango pear mint water is made by steeping pieces of mango, pear and fresh mint in cold water. The result is lightly flavored water rather than a blended juice: most of the fruit stays in the pitcher and can be strained out before serving.

It is one of many tropical fruit infused water recipes you can make without added sweetener. Allow 10 minutes for preparation and at least 2 hours for the ingredients to steep in the refrigerator.

What ingredients do you need?

For one pitcher, use approximately equal amounts of mango and pear, plus a small handful of mint. The combined fruit amount is about 1 cup, a useful starting ratio for roughly 1 liter of water.

75 g (about 1/2 cup) diced ripe mango
75 g (about 1/2 cup) thinly sliced pear
5 g (about 1/4 cup loosely packed, or 8–12 leaves) fresh mint
960 ml (4 cups) cold drinking water

Choose ripe mango for its aroma and a pear that is ripe but still firm enough to slice. Rinse the fruit and mint under running water before cutting or adding them to the pitcher. Peel the mango and discard its pit; the pear peel can stay on.

The weights and cup measures are approximate because the size of the fruit pieces affects how they fit in a cup. A clean, covered pitcher or large jar will hold the ingredients and water.

How do you make mango pear mint water?

Prepare the mango and pear: dice the peeled mango and thinly slice the pear, removing its core.
Add the mango, pear and rinsed mint leaves to the pitcher. Gently press the mint between your fingers first if you want more of its aroma.
Pour in 960 ml (4 cups) of cold drinking water and stir gently.
Cover the pitcher and refrigerate for 2–4 hours. Start tasting after 2 hours and leave it longer, within that range, if you prefer a stronger infusion.
Strain the water if you prefer it without pieces, then serve it chilled. The yield is about 4 cups (960 ml), though a little water may remain with the fruit.

For another combination, use the AI infused water generator to plan a pitcher.

Why do mango, pear and mint pair well?

Mango gives the water a tropical aroma, while pear adds a gentler fruit note. Mint brings a fresh herbal finish that keeps the combination from tasting overly fruity. Because the ingredients are steeped rather than blended, the flavor is subtle.

The same qualities work separately in mango infused water, pear infused water and mint water. Together, they offer a way to make plain water more appealing without adding sugar.

The main benefit of the drink is hydration. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste; there is no evidence that this particular infusion performs a special detox. Whole mango and pear contain fiber and nutrients, but you should not count the fruit’s full nutritional values as those of strained water.

How should you store it?

Keep mango pear mint water covered and refrigerated. For the best flavor, drink it within 24 hours; discard it after 2 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 you plan to serve it later, return it to the refrigerator rather than leaving it out between glasses.

How can you vary the recipe?

For a more mango-forward pitcher, use a little more mango and less pear. For a milder fruit flavor, reverse the proportions. Keep the total chopped fruit close to 150 g (about 1 cup) per pitcher so the water remains pleasantly light.

You can also adjust the mint: use fewer leaves for a delicate herbal note, or gently press the leaves before steeping for a more noticeable aroma. Taste the infusion after 2 hours before deciding whether it needs the full 4 hours.