Pineapple Mango Water: Easy Infused Water Recipe

Pineapple mango water is a fruit-infused drink made in 2 hours 10 minutes, yielding about 4 cups (950 ml).

What is pineapple mango water?

Pineapple mango water is plain water steeped with pieces of pineapple and mango until it takes on a light tropical flavor. Unlike a smoothie or juice, the fruit is left in pieces rather than blended into the drink.

It is one of many tropical fruit infused water recipes you can make in a pitcher. Serve it chilled with or without the fruit pieces.

What ingredients and ratio do you need?

Use approximately 1 cup (150 g) of chopped fruit for 4 cups (950 ml) of water. The equal mix below lets both fruits contribute without making the drink taste like juice.

Pineapple: 1/2 cup (75 g), peeled, cored and chopped
Mango: 1/2 cup (75 g), peeled, pitted and chopped
Water: 4 cups (950 ml)

Choose ripe fruit for the best flavor. The pineapple should smell fragrant, and the mango should give slightly when gently pressed. Fresh fruit works well, and frozen fruit can also be used without added syrup.

Cut the fruit into small, roughly even pieces so it fits easily in the pitcher and is simple to strain. The measurements are approximate; a little more or less fruit will change the intensity rather than the basic method.

How do you make pineapple mango water?

Prep time: 10 minutes
Infusion time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (950 ml)

Wash the outside of the pineapple and mango under running water before cutting them.
Peel the fruit, remove the pineapple core and mango pit, and chop the flesh into small pieces.
Place the pineapple and mango in a clean pitcher or jar.
Pour in 4 cups (950 ml) of water and cover the container.
Refrigerate for 2 hours; steep for up to 4 hours if you prefer a stronger flavor.
Pour into glasses, straining out the fruit if you prefer.

For a different fruit-to-water combination, try the ai infused water generator.

The water will taste lighter than pineapple or mango juice. If it is too subtle, leave it in the refrigerator for the longer steeping time before serving rather than blending or squeezing the fruit.

Why do pineapple and mango pair well?

Pineapple brings a bright, tart edge, while mango adds a softer, sweet aroma. Together they make the water taste tropical without requiring a sweetener. For a sharper flavor, lean toward pineapple infused water; for a gentler flavor, use the balance in mango infused water as inspiration.

Both whole fruits contain vitamin C and fiber, but the amount of vitamin C that transfers into the water is unknown. Straining out the fruit also removes most of its fiber, so the nutrition of the whole fruit should not be counted as the nutrition of the strained drink.

The water itself helps with hydration. It does not detoxify the body: the liver and kidneys do most of that work.

How should you store pineapple mango water?

Keep pineapple mango water covered and refrigerated. Drink it within 24 hours for the best flavor, and discard it after 2–3 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. If you strain the fruit for serving, return any remaining water and fruit to the refrigerator promptly. You can eat the chilled fruit if it still looks and smells fresh, though it may have a milder flavor after steeping.

How can you vary pineapple mango water?

Make it more pineapple-forward

Use about 2/3 cup (100 g) of pineapple and 1/3 cup (50 g) of mango with the same 4 cups (950 ml) of water. This keeps the total fruit amount the same while emphasizing pineapple’s tartness.

Make it more mango-forward

Reverse the proportions: use about 1/3 cup (50 g) of pineapple and 2/3 cup (100 g) of mango. Ripe mango gives this version a softer fruit flavor.

Add a sparkling finish

Steep the fruit in 3 cups (710 ml) of still water, then add 1 cup (240 ml) of chilled sparkling water just before serving. Adding it at the end helps preserve the bubbles.