Pineapple Mango Ginger Water: Recipe and How to Make It

Pineapple mango ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes, including steeping, and makes about 4 cups.

What is pineapple mango ginger water?

Pineapple mango ginger water is drinking water flavored with pieces of pineapple and mango and thin slices of fresh ginger. The ingredients steep in the refrigerator rather than being blended, so the result is lighter and less sweet than juice.

It’s one of many tropical fruit infused water recipes you can make in a pitcher. Serve it strained or leave the fruit in the glass for a colorful presentation.

What ingredients and ratio do you need?

For about 4 servings, use:

Pineapple: 75 g, about ½ cup, peeled and chopped
Mango: 75 g, about ½ cup, peeled and chopped
Fresh ginger: 10 g, about 2 tablespoons thin slices
Drinking water: 1,000 mL, about 4¼ cups

This ratio uses approximately 1 cup of chopped fruit per liter of water. Cut the fruit into small pieces to expose more surface area, but keep the pieces large enough to strain easily. The cup measurements are approximate; the weight of chopped fruit varies with piece size.

How do you make pineapple mango ginger water?

Allow about 10 minutes to prepare the ingredients and at least 2 hours for refrigerated steeping.

Wash the pineapple, mango and ginger under running water. Scrub the ginger gently to remove any dirt.
Peel the pineapple and mango, remove the pineapple core and mango pit, and chop the flesh. Peel the ginger if you like, then slice it thinly.
Add the pineapple, mango and ginger to a clean pitcher.
Pour in the drinking water and stir gently. Cover the pitcher.
Refrigerate for 2 hours, or up to 4 hours for a fuller flavor.
Strain if desired, then pour into glasses and serve chilled. Return any remaining water to the refrigerator promptly.

To build another combination after trying this method, use the AI infused water generator.

The flavor will be subtle rather than smoothie-like. If you prefer it stronger, let the pitcher steep for the full 4 hours before adding more fruit or ginger next time.

Why do pineapple, mango and ginger pair well?

Pineapple brings a bright, tart note, while mango adds a softer tropical sweetness. Ginger gives the infusion a warming, slightly peppery finish that balances the fruit without making the water creamy or pulpy.

Each ingredient can also flavor water on its own: try pineapple infused water, mango infused water or ginger water for a simpler combination.

The main benefit of this drink is hydration. Whole pineapple and mango contain vitamin C and fiber, but the amount that transfers into steeped water is unknown; eating the fruit is different from drinking the infusion. Your liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste.

How should you store pineapple mango ginger water?

Keep the pitcher covered and refrigerated. Drink the water within 24 hours for the best flavor, and discard it after 2 days or sooner if it becomes cloudy, slimy or sour-smelling.

Straining after the 2-to-4-hour steep lets you separate the drink from the fruit if you prefer a lighter flavor. Use a clean utensil or strainer, and refrigerate the water again rather than leaving the pitcher out for an extended period.

What variations can you make?

Make it milder

Use 5 g, about 1 tablespoon, of sliced ginger instead of 10 g. You can also strain the water after 2 hours rather than steeping it for 4 hours.

Change the fruit balance

For a brighter pineapple flavor, use about 100 g, or ⅔ cup, of pineapple and 50 g, or ⅓ cup, of mango. Keep the water and ginger amounts the same.

Use frozen fruit

Use the same approximate amounts of unsweetened frozen pineapple and mango in place of fresh fruit. Add them directly to the pitcher and refrigerate while the water steeps; the pieces will soften as they thaw.