Mango Watermelon Water: Recipe & How to Make It

Mango watermelon water is a chilled fruit-infused water that takes 2 hours 10 minutes total and makes about 4 cups, or 4 servings.

What is mango watermelon water?

Mango watermelon water is made by steeping pieces of mango and watermelon in drinking water, then straining or serving the fruit with the water. Unlike a smoothie or juice, it is not blended, so the finished drink is lightly flavored rather than thick or strongly sweet.

It is one of many tropical fruit infused water recipes you can make without added sugar. The flavor develops while the pitcher chills, so plan ahead even though the hands-on preparation is brief.

What ingredients and ratio do you need?

For about 4 servings, use:

80 g (1/2 cup) ripe mango, peeled and diced
75 g (1/2 cup) seedless watermelon, rind removed and diced
950 mL (4 cups) drinking water

This ratio uses about 1 cup of chopped fruit per 1 litre of water. Choose ripe mango for a fragrant flavor and firm watermelon that is easy to cut. The pieces do not have to be identical, but small, bite-size cubes are easy to strain or eat afterward.

There is no need to add sugar. Mango watermelon water will taste milder than the fruit itself, especially if you serve it without the pieces.

How do you make mango watermelon water?

Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (950 mL), or 4 servings

Wash the outside of the mango and watermelon under running water, and use a clean knife, cutting board and pitcher.
Cut the mango away from its skin and pit, and remove the watermelon rind. Dice enough fruit to measure 1/2 cup of each.
Add the mango and watermelon to the pitcher, then pour in the water.
Refrigerate for 2 hours; steep for up to 4 hours for a fuller flavor.
Serve the water chilled, with the fruit in the glass or strained out. Refrigerate any remainder promptly.

For another fruit-and-water combination, use the AI infused water generator.

Why do mango and watermelon pair well?

Mango brings a fragrant, tropical flavor, while watermelon adds a mild, refreshing taste. Together they make a gentle infusion: the water picks up flavor from both fruits without becoming as concentrated as juice.

The main benefit of the drink is hydration. Drinking water supports normal body functions, including the liver and kidneys, which do most of the body's detoxification. Mango watermelon water does not need to cleanse the body to be a useful way to enjoy water.

The fruit itself provides nutrients: raw mango contains 36.4 mg of vitamin C per 100 g, and raw watermelon contains 8.1 mg per 100 g. Those figures are for the fruit, not the infused water; the amount transferred into the water is not established. Eating the fruit also provides its fiber.

For a simpler flavor, try mango infused water or watermelon infused water.

How should you store mango watermelon water?

Keep mango watermelon water refrigerated and drink it within 24 hours for the best flavor. You can strain out the fruit after the initial steep and store the water in a covered container, or leave the fruit in if you plan to serve it soon.

Discard the infusion after 2 days, or sooner if it becomes cloudy, slimy or sour-smelling. Do not leave it at room temperature for more than a few hours. If you add more water to the same fruit, that does not restart the storage time.

How can you vary mango watermelon water?

Make it lighter

Add more chilled water after steeping if the flavor is stronger than you want. This increases the yield, so the finished pitcher will make more than the original 4 servings.

Add mint

Add a small sprig of washed fresh mint to the pitcher before refrigerating. Remove it when you strain the fruit, or leave it in for serving if you enjoy a more noticeable mint flavor.

Use frozen fruit

Use frozen mango and watermelon in the same amounts as the fresh fruit. Add them directly to the water and let the mixture steep in the refrigerator; the texture of the thawed fruit may be softer if you eat it afterward.