Mango Plum Ginger Water: Recipe and How to Make It

Mango plum ginger water is fruit-and-ginger-infused water that takes 2 hours 10 minutes in total and makes about 4 cups (950 mL).

What is mango plum ginger water?

Mango plum ginger water is cold water steeped with mango, plum and fresh ginger. The mango gives it a mellow tropical flavor, the plum adds a tart edge, and the ginger brings a gentle warmth without making the drink hot.

The recipe takes about 10 minutes of hands-on preparation, followed by 2 hours in the refrigerator. For more combinations in the same style, browse these tropical fruit infused water recipes.

What ingredients and ratio do you need?

For approximately 4 cups (950 mL), use:

Water: 950 mL (about 4 cups)
Mango: 100 g (about 2/3 cup), peeled and diced
Plum: 50 g (about 1/3 cup), pitted and sliced
Fresh ginger: 10 g (about 1 1/2 tablespoons), thinly sliced

The fruit adds up to about 150 g, or roughly 1 cup, per pitcher. That gives the water a noticeable flavor without turning it into juice. Choose ripe but firm fruit so the pieces hold their shape while steeping; cup measurements are approximate because the size of the pieces varies.

Use plain drinking water and a clean, covered pitcher. No sweetener is needed, though the drink will taste subtler than fruit juice because the fruit is steeped rather than blended.

How do you make mango plum ginger water?

Wash the mango, plum and ginger under running water before cutting them.
Prepare the mango by peeling and dicing it. Pit and slice the plum, then thinly slice the ginger; peel the ginger first if you prefer.
Add the fruit and ginger to a clean pitcher, then pour in the water.
Cover the pitcher and refrigerate for 2 hours. Steep for up to 4 hours for a stronger flavor.
Strain into glasses if you prefer a clear drink, or leave the fruit pieces in the pitcher and serve chilled.

For another combination using the same method, try the AI infused water generator.

Why do mango, plum and ginger work well together?

Mango’s soft sweetness balances the brighter, slightly tart taste of plum. Ginger adds a savory, spicy note that keeps the fruit flavors from tasting too sweet. If the mango is especially ripe, the finished water may taste fruitier; a firmer plum can make the tartness more noticeable.

Mango infused water offers the tropical base, while plum infused water contributes a contrasting tart flavor. Fresh ginger gives the blend a milder version of the warmth associated with ginger water.

The main benefit of the finished drink is hydration. Whole mango and plum contain fiber and nutrients, but you cannot assume all of those pass into the water; eating the fruit provides more fiber than drinking the infusion alone. Steeped water is very low in calories, usually under 10 kcal per glass, while eating or squeezing the fruit adds calories.

Your liver and kidneys do most of the body’s detoxification. Mango plum ginger water can help you stay hydrated, but it does not flush toxins from the body.

How should you store mango plum ginger water?

Keep the pitcher covered and refrigerated, and drink it within 24 hours for the best flavor. Strain out the fruit and ginger when the taste is strong enough, or leave them in while the pitcher stays refrigerated.

Discard the drink after 2 days, or sooner if it becomes cloudy or slimy or develops a sour or otherwise off smell. Do not leave it at room temperature for more than 2 hours. Use a clean glass or utensil each time you serve it rather than drinking directly from the pitcher.

How can you vary mango plum ginger water?

Make it milder

Use less ginger or remove the ginger slices after the first 2 hours. You can also add a little more chilled water to a finished glass if the flavor is stronger than you prefer.

Change the fruit balance

Use more plum and less mango for a tarter pitcher, or reverse the balance for a softer fruit flavor. Keep the total fruit close to 150 g, or about 1 cup, for the same amount of water.

Add a fresh note

Add a few washed mint leaves before refrigerating. Taste the water after 2 hours and strain the leaves along with the fruit if you like the flavor as it is.