Pineapple Mango Basil Water: Easy Infused Water Recipe

Pineapple mango basil water is a chilled fruit-and-herb infusion that takes 2 hours 10 minutes with the minimum steep and yields about 4 cups (950 mL).

What is pineapple mango basil water?

Pineapple mango basil water is plain water infused with fresh pineapple, mango and basil. The fruit gives it a tropical flavor, while the basil adds a fresh herbal note. It is one of many tropical fruit infused water recipes you can make without blending or adding sweetener.

The fruit stays in pieces as it steeps, so the result is lighter than juice. Serve it cold with the fruit in the pitcher, or strain it before pouring.

What ingredients and ratio do you need?

For one pitcher of pineapple mango basil water, use:

Water: 950 mL (4 cups)
Fresh pineapple: about 75 g (1/2 cup), peeled and cut into small chunks
Fresh mango: about 75 g (1/2 cup), peeled, pitted and cut into small chunks
Fresh basil: about 5 g (1/4 cup loosely packed, or 8–12 leaves)

Prep time: 10 minutes
Chilling time: 2–4 hours
Yield: About 4 cups (950 mL)

The combined fruit comes to about 1 cup per pitcher. The gram amounts are approximate because the size and shape of the fruit pieces affect how they fit into a cup. Choose ripe fruit for a fuller flavor, and use clean, fresh basil leaves.

How do you make pineapple mango basil water?

Wash the pineapple, mango and basil under running water. Use a clean knife, cutting board and pitcher.
Prepare the fruit by removing the pineapple peel and core and the mango peel and pit. Cut the flesh into small chunks.
Bruise the basil gently between your fingers to release its aroma, then place it in the pitcher with the fruit.
Pour in the water and stir gently. Cover the pitcher and refrigerate it for 2–4 hours; allow at least 2 hours for the flavor to develop.
Serve the pineapple mango basil water cold, with the fruit left in or strained out. Return any remaining drink to the refrigerator promptly.

Want to adjust the combination for another pitcher? Try the ai infused water generator after making this base recipe.

Why do pineapple, mango and basil pair well?

Pineapple brings a tart, bright note, while mango adds a softer, sweeter flavor. Basil balances both with a savory, aromatic finish. If one flavor stands out too much, change its amount in the next batch rather than adding a sweetener.

Like pineapple infused water and mango infused water, this drink offers a fruit-flavored way to enjoy water. The herb gives it a different finish from fruit-only infusions, as it does in basil water.

The main benefit is hydration. Whole pineapple and mango contain vitamin C, but an infusion does not provide all the nutrients in the fruit used to make it. Steeped infused water is usually under 10 kcal per glass; squeezing or eating the fruit adds calories.

Pineapple mango basil water has no proven special detoxifying effect. The liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste; staying hydrated supports normal body functions.

How should you store pineapple mango basil water?

Keep the pitcher covered and refrigerated, and drink it within 24 hours for the best flavor. You can strain out the fruit and basil when the flavor is strong enough, then return the water to the refrigerator.

Discard the drink after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Discard it after that time even if it looks and smells normal. Do not leave it at room temperature for more than a few hours.

How can you vary pineapple mango basil water?

Change the fruit balance

For a sharper drink, use more pineapple and less mango. For a softer fruit flavor, reverse the proportions. Keep the combined fruit at about 1 cup for the 950 mL (4 cups) of water.

Adjust the basil

Use fewer basil leaves for a subtler herbal taste, or tear the leaves before steeping for more contact with the water. If you prefer a lighter flavor, strain the leaves out once the infusion tastes right to you.

Make a larger pitcher

Double the fruit, basil and water for a larger batch, keeping the same proportions. Divide it between clean, covered pitchers if needed, and refrigerate the whole batch while it steeps.