Mango Plum Basil Water: Easy Infused Water Recipe

Mango plum basil water is a chilled fruit-and-herb infusion that takes at least 2 hours 10 minutes to prepare and makes about 4 cups, or 4 servings. For another combination, try the ai infused water generator.

What is mango plum basil water?

Mango plum basil water is drinking water steeped with fresh mango, plum and basil. The fruit lends a gentle flavor rather than the thicker texture of a smoothie or the concentrated sweetness of juice.

The mango brings a soft tropical note, while the plum adds a little tartness and the basil gives the water a fresh herbal aroma. For more combinations in the same style, browse these tropical fruit infused water recipes.

What ingredients and ratio do you need?

This recipe uses approximately 1 cup of chopped fruit and a small handful of basil for 4 cups of water. Measure the fruit after removing the mango peel and both pits; the plum peel can stay on.

Prep time: 10 minutes
Refrigerated steeping time: 2–4 hours
Total time: 2 hours 10 minutes to 4 hours 10 minutes
Yield: About 4 cups, or 4 servings

Ingredients

75 g (about 1/2 cup) diced ripe mango
75 g (about 1/2 cup) sliced ripe plum
5 g (about 1/4 cup loosely packed, or 8–12 leaves) fresh basil
950 ml (about 4 cups) drinking water

Choose ripe fruit for the most flavor, but avoid fruit that is spoiled. The cup measurements are approximate because the size and shape of the pieces affect how much fits in a cup.

How do you make mango plum basil water?

Wash the mango, plum and basil under running water, and clean a pitcher or large jar.
Cut the mango away from its pit, peel it and dice the flesh. Remove the plum pit and slice the flesh.
Bruise the basil leaves gently between your fingers, then add them to the pitcher with the fruit.
Pour in the water, cover the pitcher and refrigerate for 2–4 hours.
Strain out the fruit and basil when the flavor suits you, then serve the mango plum basil water chilled.

Start tasting after 2 hours if you prefer a delicate infusion. For a more pronounced fruit and herb flavor, leave it in the refrigerator for up to 4 hours before straining. The finished amount is approximate because some water may remain with the fruit.

Why do mango, plum and basil pair well?

Mango gives the infusion a mellow, rounded flavor; plum adds a brighter edge; and basil keeps the combination from tasting overly sweet. If you want to adjust the balance, these guides to mango infused water, plum infused water and basil water describe each ingredient on its own.

The main benefit of mango plum basil water is that it can make drinking water more appealing. The whole fruits contain nutrients and fiber, but you should not assume that all of those nutrients transfer into the water. Eating the fruit is different from drinking only the strained infusion.

There is no evidence that this specific infusion detoxifies the body. The liver and kidneys do most of that work, while the lungs and gut also help eliminate waste; drinking water supports hydration and normal body function.

How should you store mango plum basil water?

Keep mango plum basil water covered in the refrigerator, including while it steeps. Drink it within 24 hours for the best flavor, counting from when you first combine the ingredients.

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. Use a clean glass when serving rather than drinking directly from the storage container.

What variations can you make?

Keep the same water amount and adjust the fruit and basil to suit your taste. All three variations still benefit from a refrigerated steep and can be strained when the flavor is ready.

More mango-forward

Use a little more mango and a little less plum, keeping the combined fruit close to 1 cup (about 150 g). This makes the tropical flavor more prominent without changing the basic ratio.

More plum-forward

Use a little more plum and a little less mango for a brighter, tarter infusion. Leave the washed plum peel on for its color and flavor.

Milder basil

Use fewer basil leaves if you want the fruit to stand out. Bruise them gently rather than tearing them into small pieces, so they are easy to strain out.