Mango Pear Water: Recipe and How to Make It

Mango pear water is chilled water infused with fresh mango and pear, ready in 2 hours 10 minutes and yielding about 4 cups (950 mL), or 4 servings.

What is mango pear water?

Mango pear water is a fruit infusion: pieces of mango and pear steep in drinking water to give it a subtle flavor. Unlike a blended drink, the fruit stays mostly intact and can be strained out before serving.

It is a simple option among tropical fruit infused water recipes, with a mellow flavor rather than the stronger sweetness of juice. The recipe needs no sweetener; use ripe fruit for the most noticeable flavor.

What ingredients and ratio do you need?

For about 4 servings, gather:

Mango: 75 g, about 1/2 cup, peeled and diced
Pear: 75 g, about 1/2 cup, thinly sliced and cored
Cold drinking water: 950 mL, about 4 cups

The recipe uses approximately 1 cup of fruit for 4 cups of water. That gives the mango and pear room to infuse without filling the pitcher with fruit. The cup measurements are approximate because the size of the pieces affects how much fits in a cup.

Choose a ripe mango that gives slightly when pressed and a ripe but firm pear that will hold its shape when sliced. Any pear variety you enjoy eating can work. Use a clean pitcher with a lid, or cover the pitcher before refrigerating it.

How do you make mango pear water?

Prep time: 10 minutes
Refrigerated steep: 2–4 hours
Total time: 2 hours 10 minutes for the minimum steep
Yield: About 4 cups (950 mL), or 4 servings

Rinse the mango and pear under running water before cutting them.
Peel the mango, cut the flesh away from the pit, and dice enough to measure about 1/2 cup (75 g).
Core the pear and thinly slice enough to measure about 1/2 cup (75 g). Leave the washed skin on if you like.
Add the fruit to a clean pitcher and pour in 4 cups (950 mL) of cold drinking water.
Cover the pitcher and refrigerate for 2–4 hours, depending on how much flavor you prefer.
Pour into glasses, straining out the fruit if desired. Serve chilled.

For another custom combination, try the AI infused water generator.

Start tasting after 2 hours. A longer refrigerated steep gives the fruit more contact time with the water, although the finished drink will still be lighter in flavor than juice. If you prefer fruit in the glass, divide the pieces among servings rather than straining them out.

Why do mango and pear work well together?

Mango brings a tropical aroma, while pear adds a gentler, rounded fruit flavor. The combination is softer than a citrus-forward infusion and works well when the fruit is ripe but still firm enough to slice.

Both fruits can also be used separately: mango infused water emphasizes the tropical note, while pear infused water has a milder flavor. Together, they make plain water more appealing for people who like a little fruit flavor.

Whole raw fruit, per 100 g	Vitamin C	Fiber
Mango	36.4 mg	1.6 g
Pear	4.3 mg	3.1 g

These figures describe the whole fruit, not the infused water. The amount of nutrients that transfers into the water is uncertain, and most of the fiber stays in the fruit. If you eat the fruit, you also consume its nutrients and calories.

Mango pear water supports hydration, but it does not remove toxins on its own. The liver and kidneys do most of the body's detoxification, while the lungs and gut also help eliminate waste.

How should you store mango pear water?

Keep mango pear water refrigerated and drink it within 24 hours for the best flavor. You can strain out the fruit after steeping or leave it in the covered pitcher in the refrigerator.

Discard the drink after 2–3 days, or sooner if it becomes cloudy, slimy, or sour-smelling. Do not leave it at room temperature for more than a few hours. Use a clean glass each time you serve it rather than drinking directly from the pitcher.

How can you vary mango pear water?

Adjust the fruit balance

For a more tropical flavor, use a little more mango and a little less pear. Reverse the balance for a milder pear flavor. Keep the total close to 1 cup (about 150 g) of fruit for 4 cups (950 mL) of water as a starting point.

Add fresh herbs

Add a small sprig of a fresh herb, such as mint, to the pitcher before refrigerating. Start with a modest amount so the herb does not overpower the pear; remove it when the flavor is to your liking.

Make it sparkling

For bubbles, steep the fruit in still water as directed, then add a splash of chilled sparkling water to each glass just before serving. This keeps the fizz from fading during the refrigerated steep.